Description
This cozy, chocolatey peppermint fudge is a no-fuss treat for holidays, winter gatherings, or a hot cocoa bar. It layers hot cocoa flavor, gooey marshmallow pockets, and a crunchy peppermint finish — all without turning on the oven.
Ingredients
Scale
- 2 cups semi-sweet chocolate chips, divided
- 1 1/2 cups milk chocolate chips
- 3 tablespoons unsalted butter
- 14 oz sweetened condensed milk (one can)
- 1/2 cup instant hot chocolate mix (about 4 single-serve packets)
- 2 teaspoons vanilla extract
- 4 cups marshmallows, divided (use mini or cut larger ones)
- ~1/2 cup crushed peppermint candies or candy cane pieces for topping
Instructions
- Prepare the pan: Line an 8×8 dish with foil or parchment so the fudge lifts out easily. Lightly spray or brush the liner with oil or nonstick spray.
- Melt the base: In a double boiler (or a heatproof bowl over gently simmering water), combine 1½ cups semi-sweet chips, all the milk chocolate chips, the butter, the sweetened condensed milk, and the hot chocolate mix. Stir continuously over moderate heat until everything becomes a smooth, glossy mixture. Do not let it boil.
- Fold in marshmallows: Remove the bowl from heat and stir in 2 cups marshmallows for about a minute so they soften into the warm chocolate without fully dissolving. Add the vanilla and mix to combine.
- Transfer to the pan: Pour the fudge into the prepared pan, spreading it evenly. Press the remaining marshmallows gently into the top so they stick. Sprinkle the crushed peppermint over the surface.
- Chill: Refrigerate until firmly set, about 4 hours.
- Cut and decorate: Lift the chilled slab from the pan and slice into squares. Melt the reserved 1/2 cup semi-sweet chips in 30-second bursts in the microwave, stirring between intervals until smooth. Drizzle the melted chocolate over the squares (or pipe it from a zip-top bag with the corner snipped). Let the drizzle set before serving.
Notes
- For a stronger mint kick, swap 1 teaspoon vanilla for 1 teaspoon peppermint extract (or adjust to taste).
- Heat gently. Keep the stove on medium-low and stir constantly; overheating causes grainy texture. This is the single biggest trick to smooth fudge.
- Neat drizzle hack: Put melted chocolate into a zip-top bag, snip a tiny corner, and squeeze to drizzle — less messy than a spoon.
- Knife trick for clean slices: Warm a large knife under hot water, dry it, then slice. Wipe and reheat between cuts for tidy edges.
- Storage: Keep fudge refrigerated in an airtight container for up to 2 weeks. Freeze tightly wrapped for longer storage.