peppermint bark fudge

★★★★★ 2
a recipe by
Kate H
Boise, ID

Tis the season! And with one of my favorite holidays just around the corner, my mom and I decided to make one of my favorite candies, Peppermint Bark. But instead of the traditional candy, we made it into a fudge. I hope you all enjoy and happy holidays!

Blue Ribbon Recipe

Homemade fudge is wonderful during the holidays. It is a nice addition to a dessert table, and it makes a delicious homemade gift. This rich and decadent peppermint bark version is fantastic. The fudge is so creamy, and the bottom hardens like a chocolate bar. Yum!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 30+
prep time 1 Hr 20 Min
cook time 10 Min
method Stove Top

Ingredients For peppermint bark fudge

  • 1 stick
  • 2/3 c
    evaporated milk
  • 3 c
    granulated sugar
  • 7 oz
    marshmallow cream
  • 1 tsp
    peppermint extract
  • 2 c
    white chocolate chips
  • 3/4 - 1 pkg
    chocolate almond bark
  • 1 box
    unwrapped candy cane or peppermint candies (about 7 ounces)

How To Make peppermint bark fudge

  • Broken peppermint candy pieces in two bowls.
    Place (unwrapped) candy canes in a large Ziploc bag and crush them into fine pieces with a rolling pin, meat tenderizer, or food processor. Don't leave them too large, they'd pose a choking hazard if someone didn't realize they were there. Also, you could totally use the peppermint disks. But when I went to the store they were completely sold out.
  • Stirring melted chocolate.
    In a medium/large microwave-safe bowl melt 3/4 or 1 package of chocolate almond bark. In the microwave in 30-second intervals melt the almond bark. Stir every 30 seconds to ensure the chocolate does not burn.
  • Melted chocolate poured into a parchment paper-lined baking dish.
    Line a 9x13 baking sheet with enough wax paper to cover the entire sheet, sides included. Dump and smooth the chocolate. Leave it on the counter to cool for about 5 minutes. Then place it in the freezer until you are ready to pour the fudge on top.
  • Butter, sugar, and evaporated milk in a pot.
    In a 6 quart or larger thick pot, place 1 stick of butter, 3 cups of sugar, and 2/3 cup evaporated milk.
  • Continuing to stir the boiling liquid.
    Over medium-high heat bring the butter, sugar, and evaporated milk to a boil. Once at a constant boil, reduce to medium heat and continue to boil for 4 minutes. I do NOT use a candy thermometer, so I couldn't begin to tell you what temperature it should be. I can, however, tell you if you pull it before the 4 minutes is up it will not set properly and if you let it go longer than 4 minutes you'll burn the mixture. After your timer goes off pull the mixture off the heat right away.
  • Peppermint extract, marshmallow cream, and white chocolate chips added to pot.
    Add 1 tsp peppermint extract, 7 oz marshmallow cream, and 2 c (entire bag) white chocolate chips.
  • Mixing quickly.
    Mix quickly. If you take too long your marshmallow will not combine or the fudge will start to set.
  • Adding half the crushed peppermint candies.
    Add half (or however much you wish) of your previously crushed peppermint candies. And mix, mix, MIX... again. You want to make sure you get all the peppermint candies evenly mixed into all of your fudge.
  • Fudge mixture poured over chilled chocolate.
    Pull chocolate out of the freezer. You want it close so you can get the fudge poured before it starts to set up. Pour peppermint fudge mixture on top of your chocolate.
  • Remaining peppermint candies sprinkled on top.
    Sprinkle with remaining peppermint candy bits. Adds a decorative touch and an even more yummy peppermint taste. Let this sit out on the counter for about 10 minutes. Place your Peppermint Bark Fudge in the freezer for about 40 minutes.
  • Peppermint Bark Fudge cut into squares.
    Remove from baking sheet, pull wax paper away from fudge, and cut in 1x1 inch squares. You could go a little bigger, but the fudge is really rich. Place on serving plate and enjoy! You can also just cut the pieces, and place them in a Ziploc bag. Store them in the freezer for up to 3 months (probably longer but it doesn't last that long around here).