Peppermint Chocolate Fudge

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16 to 16 servings

Peppermint Chocolate Fudge


  • 1/2 cup coarsely crushed candy canes
  • 2/3 cup evaporated milk
  • 1 1/2 cups granulated sugar
  • 1 1/2 cup semi-sweet chocolate chips
  • 15 large marshmallows
  • 1 tsp vanilla
  • 2 tbsp unsalted butter


  • Crush candy canes in a zip-top bag with a rolling pin or the bottom of a small saucepan.
  • In a large wide saucepan set over medium-high heat, stir milk with sugar until dissolved. Bring to a gentle boil; be careful because the mixture will bubble up high in the saucepan.
  • Reduce heat to low and vigorously stir in chocolate chips and marshmallows until evenly mixed and melted. Remove from heat and stir in butter, vanilla and 1⁄3 of the candy canes. Turn into an 8 in (2 L) square baking pan lined with foil. Smooth surface and sprinkle with remaining candy canes.
  • Refrigerate until set, at least 4 hours or preferably overnight. Cut into squares. To make ahead: Covered and refrigerated, fudge will keep well for at least 10 days.
  • Makes 16 large squares or 32 bites.
  • In 1 square: 218 calories, 2 g protein, 6 g fat, 41 g carbs