
How To Make Peppermint Bark Fudge
This peppermint bark fudge has two layers of utter goodness: a rich chocolate base and a sweet candy-filled white chocolate top. Prep it in 20 minutes!
Serves:
Ingredients
For the Chocolate Layer:
- ½cupsweetened condensed milk,plus 1 tbsp, (½ can)
- 1½cupssemi-sweet chocolate chips
- 2tbspmarshmallow creme
- ½tsppure vanilla extract
- ¼tsppeppermint extract
For the White Chocolate Layer:
- ½cupsweetened condensed milk,plus 1 tbsp, (½ can)
- 1½cupswhite chocolate chips
- 2tbspmarshmallow creme
- ½tsppure vanilla extract
- ¼tsppeppermint extract
- â…“cupcandy canes,crushed, plus 1 extra tbsp for garnish
Instructions
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Line an 8-inch square baking pan or a 9-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.
Chocolate Layer:
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Combine sweetened condensed milk (half of the can), chocolate chips, and marshmallow creme in a medium saucepan over medium heat.
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Stir constantly until the chocolate chips have melted. Once the mixture is smooth, remove from heat and stir in the vanilla and peppermint extracts.
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Spread chocolate layer into the prepared pan using a small offset spatula. Place in the refrigerator while making the white chocolate layer.
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Wipe the pot clean. (Wash and dry, or just wipe with a paper towel.)
White Chocolate Layer:
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Combine sweetened condensed milk (the rest of the can), white chocolate chips, and marshmallow creme in a medium saucepan over medium heat.
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Stir constantly until the white chocolate chips have melted. This layer will be a little thinner than the chocolate layer.
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Once the mixture is smooth, remove from heat and stir in the vanilla, peppermint extract, and crushed candy canes.
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Pour over chocolate layer and spread into an even layer. Sprinkle with extra candy canes, if desired.
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Cover with aluminum foil and refrigerate for 4 hours or overnight until completely set.
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Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away the foil and cut into 1-inch squares.
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Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2 to 3 weeks.
Nutrition
- Calories:Â 61.42kcal
- Fat:Â 3.18g
- Saturated Fat:Â 1.92g
- Monounsaturated Fat:Â 0.97g
- Polyunsaturated Fat:Â 0.10g
- Carbohydrates:Â 8.30g
- Fiber:Â 0.30g
- Sugar:Â 7.77g
- Protein:Â 0.82g
- Cholesterol:Â 2.46mg
- Sodium:Â 10.37mg
- Calcium:Â 23.12mg
- Potassium:Â 47.35mg
- Iron:Â 0.17mg
- Vitamin A: 3.91µg
- Vitamin C:Â 0.15mg
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