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peppermint bark fudge

(2 ratings)
Blue Ribbon 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 ratings)
yield 30 +
prep time 1 Hr 15 Min
cook time 15 Min
method Stove Top

Ingredients For peppermint bark fudge

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

How To Make peppermint bark fudge

  • Broken peppermint candy pieces in two bowls.
    Place candy canes or candies in a large ziptop bag and crush them into fine pieces with a rolling pin or meat tenderizer. You could also put them food processor. Don't leave them too large - they'd pose a choking hazard if someone didn't realize they were there.
  • Stirring melted chocolate.
    In a medium microwave-safe bowl, melt the chocolate almond bark in the microwave. Stir every 30 seconds to ensure the chocolate does not burn.
  • Melted chocolate poured into a parchment paper-lined baking dish.
    Line a 9x13-inch baking dish with enough wax paper to cover the entire bottom and sides. Pour the melted chocolate into the dish on top of the paper and smooth it out. Let sit 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 thick 6 quart or larger pot, place the butter, sugar, and evaporated milk.
  • Continuing to stir the boiling liquid.
    Bring to a boil over medium-high heat. Once at a constant boil, reduce the heat to medium 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 the peppermint extract, marshmallow cream, and 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 the crushed peppermint candies. Mix thoroughly to ensure a good distribution throughout the fudge.
  • Fudge mixture poured over chilled chocolate.
    Pull the chocolate out of the freezer. Pour the peppermint fudge mixture on top of your chocolate.
  • Remaining peppermint candies sprinkled on top.
    Sprinkle with remaining peppermint candy bits. Let this sit for about 10 minutes then place it in the freezer for about 40 minutes.
  • Peppermint Bark Fudge cut into squares.
    Remove the fudge from the baking pan, pull the wax paper away from the fudge, and cut into 1-inch squares. You could go a little bigger, but the fudge is really rich. Place on a serving plate and enjoy! You can store cut pieces in a ziptop bag in the freezer for up to 3 months (probably longer but it doesn't last that long around here).