Irresistible Peppermint Chocolate Fudge — Melt-In-Your-Mouth Holiday Squares

Peppermint Chocolate Fudge — Melt-in-your-mouth hot cocoa meets candy-cane magic

Peppermint Chocolate Fudge is exactly what it sounds like: fudgy, chocolatey squares infused with hot chocolate mix, studded with marshmallows, and finished with a crackle of peppermint. If you love cozy winter desserts that scream holiday, this no-bake treat will become one of your go-to recipes. Want rich, layered flavor with zero fuss? Say no more.

Quick intro — what this fudge brings to the party

Think two kinds of chocolate plus hot cocoa, toasted marshmallows folded in for chewy pockets, and crushed candy cane sprinkles on top. It’s a decadent, slightly nostalgic bite that works for Christmas, Valentine’s Day, or any cold, sweet moment you want to celebrate. Best part: this is a no-bake recipe you can make ahead. Score.

Why you’ll obsess over this recipe

• It’s triple-chocolate delicious — semi-sweet, milk chocolate, and hot chocolate powder combine for deep, comforting flavor.
• Marshmallows give texture contrast — soft, pillowy bits inside the dense fudge.
• Peppermint adds brightness — that cool, festive kick that balances the chocolate.
• Make-ahead friendly — chill, slice, and stash for gifting or last-minute dessert trays.
• No baking required — just melt, fold, chill, and drizzle. Perfect for busy hosts and distraction-prone bakers (I’m raising my hand).

The little backstory (because every great recipe has one)

I fell in love with fudge as a kid — the sticky fingers, the ritual of cutting squares, the way a single piece felt like dessert-level luxury. Years later, I wanted to combine that nostalgia with the instant-cozy of hot cocoa and the sharpness of peppermint. After a few experiments — more tasting, less math — I landed here: an easy, crowd-pleasing bar that’s somehow both homey and a tiny bit fancy.

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Ingredients breakdown — what goes into the magic (and why)

• 2 cups semi-sweet chocolate chips (divided) — the backbone of deep chocolate flavor.
• 1½ cups milk chocolate chips — adds creaminess and sweetness to round out the bitterness.
• 3 tablespoons butter — smooths the texture and adds sheen.
• 14 ounces sweetened condensed milk — the classic no-bake fudge binder; gives that dense, sliceable texture.
• 4 packages hot chocolate mix (about ½ cup) — the secret weapon that layers cozy cocoa notes into every bite.
• 2 teaspoons vanilla extract — warms and rounds the chocolate.
• 4 cups marshmallows (divided) — some fold inside, some press on top for marshmallow-studded goodness.
• Crushed peppermint or candy canes (about ½ cup) — garnish that adds crunch and peppermint pop.

Note: If you want a peppermint slam, swap vanilla for peppermint extract — see Variations.

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How to make Hot Chocolate Peppermint Fudge — step-by-step (easy!)

Prep

1. Line an 8×8-inch pan with foil or parchment and spray lightly. This makes removal easy.
2. Separate 1/2 cup of semi-sweet chips to melt later for a drizzle. Keep the rest handy.

Melt & combine

3. Set up a double boiler (or a heatproof bowl over simmering water). Add 1½ cups semi-sweet chips, 1½ cups milk chocolate chips, butter, sweetened condensed milk, and the hot chocolate mix. Stir constantly until everything melts into a glossy, homogenous mixture. Slow heat and constant stirring prevent graininess.

Marshmallow fold

4. Remove from heat and stir in 2 cups of marshmallows until they’re evenly distributed. The marshmallows will soften but not fully melt — that’s ideal. Add the vanilla (or peppermint — see notes) and mix.

Set & chill

5. Pour the fudgy mixture into your prepared pan. Press the remaining marshmallows into the top so they stick. Sprinkle crushed peppermint candy over the top if desired.
6. Refrigerate for 4 hours or until firmly set.

Slice & finish

7. Once chilled, lift the foil/parchment and cut into squares. Melt the reserved ½ cup of chocolate chips (microwave 30-second bursts, stirring between each) and drizzle over the squares. Let the drizzle set. Serve and enjoy.

Bold tip: Chill completely before slicing — cutting too soon makes a sticky mess. Patience pays off.

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Pro tips for perfect texture and flavor

• Use a double boiler or a gentle low heat to melt the chocolate mix. Excessive heat can make the chocolate seize.
• Stir constantly while melting. This prevents burning and ensures a shiny finish.
• Add marshmallows after removing from heat so they keep some chew. If you overheat them, they’ll melt completely and alter the texture.
• Want cleaner slices? Warm a large knife under hot water, dry it, then slice between cuts to reduce sticking. Wipe and reheat the knife as needed.
• For a cleaner peppermint bite, use crushed hard candy rather than soft peppermint candies — they’ll keep crunch and color.
• Storage: Keep fudge in an airtight container in the refrigerator for up to 2 weeks. Let sit at room temperature for 10 minutes before serving for the best mouthfeel.

Bold reminder: This is a no-bake fudge, not a candy thermometer job. Keep it simple and it will reward you.

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Variations — riff on the recipe

• Swap vanilla for peppermint to make a true Peppermint Fudge Recipe: use 1 tsp peppermint extract instead of vanilla (or split flavors).
• Dark chocolate version: Replace some milk chips with dark chocolate to make Dark Chocolate Peppermint Fudge for a richer, less sweet profile.
• Oreo add-in: Fold crushed Oreos into the batter and sprinkle more on top for a Christmas Mint Oreo Fudge twist.
• Baked take: For a slightly different texture, try spreading the mixture into a pan and briefly baking at a low temp — think of it as a hybrid Baked Fudge Recipe (note: this changes texture and requires testing).
• Hot fudge-inspired: Drizzle warm hot fudge sauce over squares for a molten finish if you want a Homemade Dessert With Hot Fudge vibe.
• Marshmallow swap: Use mini-marshmallows for more even distribution; large ones make gooey pockets.

Which version sounds the best? I can already hear the debates — dark vs milk chocolate — around your holiday table.

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Best ways to serve this fudge

• Gift boxes: Layer parchment and include a mix of plain and drizzled squares. Pretty and portable.
• Dessert board: Add small bowls of nuts, pretzels, and dried fruit for textural contrast.
• After-dinner treat: Serve a single piece with a dollop of whipped cream or a scoop of vanilla ice cream.
• Party favor: Wrap squares in cellophane and tie with twine for neighbor gifts.

Pro serving tip: Let refrigerated pieces sit at room temp for a few minutes before serving — the flavors bloom and the texture softens to perfect chewiness.

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Storage & make-ahead (very forgiving)

• Refrigerate in an airtight container for up to 2 weeks.
• Freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.
• This fudge keeps well, so it’s ideal for making a few days in advance of parties or gifting.

Bold storage tip: Layer squares with parchment to prevent sticking and preserve pretty drizzle work.

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FAQs — quick answers to common questions

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A few final thoughts — why this recipe deserves a holiday spot

This Hot Chocolate Fudge Recipe hits all the seasonal notes: cozy cocoa flavor, bright peppermint, gooey marshmallow pockets, and the ease of a no-bake treat. It’s approachable for bakers of all levels and flexible enough for playful riffs. Whether you slice it into tidy squares for gift boxes or pile it on a dessert board next to cookies and candies, it’s a crowd-pleaser.

If you love the hot chocolate theme, try pairing pieces with a mug of steaming cocoa or use the fudge as an indulgent brownie topping. If you’re gifting, add a little note: “Warning — may cause instant holiday happiness.”

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