Peppermint Fudge

I love getting and giving presents from the kitchen. They're not only delicious to eat, but are the embodiment of the Christmas spirit--giving something from the heart and sharing with others.

At Christmas time, I tend to experiment with a lot of candies, which are a fabulous addition to your holiday cookie and cake repertoire. One thing that I love is that you can make and pack them ahead, and keep them in the fridge until you are ready to serve them or give them as gifts.

The recipes below for Candy Cane and Chocolate Peppermint Fudge are new to my recipe collection, but after seeing (and tasting!) the results, I can guarantee that I will be making them again!

These fudges are remarkably simple to make, and are not very labor intensive. In addition, the ingredients are inexpensive which means you don't need to break the bank. The result? A creamy and fresh minty fudge that your loved ones will be happy to open Christmas day.

Candy Cane Fudge


2 (10 ounce) packages of white chocolate chips
1 (14 ounce) can of sweetened condensed milk
1/2 tsp peppermint extract
1 1/2 cups crushed peppermint candy canes
1 dash of red and green food coloring

Take a medium saucepan and heat the sweetened condensed milk over medium-low heat. Add the chocolate chips, stirring frequently. Make sure that the chocolate does not start to bubble, which signals burning. Stir until smooth and until all of the chips have melted. Remove from heat. Stir in the peppermint extract and candy cane pieces and then carefully drop in 3 drops each of red and green coloring. Swirl the colors, but make sure not to stir too much.

Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.

Cut the fudge into whatever size pieces you would like and keep in a cool place.



Chocolate Peppermint Fudge


2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Dash of salt
1 tsp peppermint extract
1/4 cup crushed candy canes


Take a medium saucepan and heat the sweetened condensed milk over low heat. Add the chocolate chips, stirring frequently. Stir until smooth and until all of the chips have melted. Remove from heat and stir in the peppermint extract.

Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Sprinkle the candy cane pieces on top and gently press them down so that they will set into the fudge. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.

Cut the fudge into whatever size pieces you would like and keep in a cool place.