Introduction

Warm up with a delightful treat—Hot Chocolate Peppermint Fudge! This rich, creamy fudge combines chocolate, marshmallows, and a hint of peppermint, making it perfect for cozy winter days or festive holiday gatherings.

A close-up view of a square dessert bar with three layers: the bottom layer is dense and dark brown, looking fudgy with a rough texture; the middle layer is lighter brown with white bits mixed in; the top layer is a thick layer of white marshmallows that are slightly melted and puffed up, sprinkled with small red and white crushed peppermint pieces; thin dark brown chocolate drizzle runs over the top and down the sides; the dessert sits on a white marbled surface with scattered smashed peppermint bits and a single chocolate chip nearby, with another similar bar blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups semi-sweet chocolate chips (divided)
1 1/2 cups milk chocolate chips
3 tablespoons butter
14 ounces sweetened condensed milk
4 packages of hot chocolate mix (about 1/2 cup)
2 teaspoons vanilla
4 cups marshmallows (divided)
About 1/2 cup peppermint candy canes or crushed peppermints for garnish

Instructions

Step 1: Line an 8×8-inch pan with foil or parchment paper and spray lightly with cooking spray.
Step 2: In a double boiler, combine 1 1/2 cups semi-sweet chocolate chips, 1 1/2 cups milk chocolate chips, butter, sweetened condensed milk, and hot chocolate mix.
Step 3: Stir continuously over medium heat until the mixture is melted and smooth, being careful not to let it boil.
Step 4: Add 2 cups of marshmallows and stir for about 1 minute until melted and incorporated.
Step 5: Remove from heat and mix in the vanilla extract thoroughly.
Step 6: Pour the fudge mixture into the prepared pan and press the remaining marshmallows gently into the top.
Step 7: Refrigerate the fudge for at least 4 hours until firm.
Step 8: Cut the chilled fudge into squares.
Step 9: Melt the remaining 1/2 cup of semi-sweet chocolate chips in the microwave in 30-second intervals until smooth.
Step 10: Drizzle the melted chocolate over the fudge squares and let cool completely before serving.

Tips & Variations

For a more pronounced peppermint flavor, substitute 1 tablespoon of vanilla with 1 tablespoon of peppermint extract.
Use a zippered plastic bag to drizzle chocolate by melting the chips inside, then cut a small tip off the corner for easy and neat drizzling.

Storage

Store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, you can freeze the fudge for up to 3 months. To serve, let thaw in the refrigerator and bring to room temperature for the best texture. Reheat toppings like the chocolate drizzle gently if needed.

How to Serve

A thick, square layered dessert bar with three visible layers: the bottom layer is a dense, dark brown chocolate base with a slightly crumbly texture, the middle layer is a mix of chocolate and white bits giving a marbled feel, and the top layer is a fluffy white marshmallow topping scattered with small red and white candy pieces. Thin dark chocolate lines are drizzled over the marshmallows and candy pieces, creating a textured look. Small candy pieces and a chocolate chip sit around the bar on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the secret to making fudge?

The key to perfect fudge is low and steady heat—melt the ingredients slowly over medium heat without boiling to achieve a smooth, creamy texture. Avoid overheating to prevent graininess.

What ingredients are in fudge?

Traditional fudge includes butter, sugar, and milk. Using sweetened condensed milk simplifies the process and ensures a creamy consistency, as seen in this recipe with added chocolate chips and marshmallows for extra flavor and texture.