Creamy Hot Chocolate Peppermint Fudge Recipe – Easy Festive Treats

Introduction

Let me paint the picture: the aroma of rich chocolate mingling with cool peppermint swirling through my kitchen as this creamy hot chocolate peppermint fudge sets on the counter. It’s the kind of scent that makes the neighbors pause in the hallway, hoping for a taste (and, honestly, who could blame them?). The first time I whipped up a batch of this fudge, it was a chilly night right after Thanksgiving—one of those evenings where you crave something sweet, nostalgic, and a little bit magical.

I still remember that moment I sliced into the glossy, chocolatey surface, and those tiny peppermint bits sparkled like winter snow. The taste? Oh, we’re talking pure, cozy comfort—like wrapping yourself in a favorite holiday blanket or hearing your grandma hum carols from the kitchen. When I was knee-high to a grasshopper, my mom used to make hot chocolate on the stove, and that memory inspired me to create this festive treat. (Funny enough, I wish I’d stumbled on this fudge recipe years ago—it would have solved a lot of last-minute holiday dessert dilemmas!)

The best part? My family couldn’t help but sneak pieces off the tray before I’d even finished photographing them for my Pinterest board. There’s something about the combination of creamy chocolate and cooling peppermint that turns people into fudge fanatics. Honestly, this creamy hot chocolate peppermint fudge is perfect for gifting, sharing at potlucks, or just brightening up your dessert table. It’s dangerously easy to make, brings pure, nostalgic comfort, and—after testing it more than a few times in the name of research, of course—it’s officially a staple for our winter gatherings. If you want a treat that feels like a warm hug, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

I’ve made dozens of fudge recipes over the years, but creamy hot chocolate peppermint fudge stands out for so many reasons. Here’s why it’s quickly become a go-to in my kitchen (and, let’s be real, my family’s top request during the holiday season):

• Quick & Easy: Ready in under 30 minutes (plus chilling time), so you can whip it up even on a busy weeknight or when festive cravings hit suddenly.
• Simple Ingredients: No fancy specialty items—just classic pantry staples like chocolate chips, sweetened condensed milk, and peppermint extract.
• Perfect for Festive Occasions: This fudge is a showstopper for holiday parties, cookie swaps, or cozy evenings by the fire. It brightens up any dessert spread.
• Crowd-Pleaser: Kids and adults both go wild for this treat. The peppermint bits add crunch, and the fudge melts in your mouth. I get rave reviews every single time.
• Unbelievably Delicious: The texture is ultra-creamy, just like sipping hot chocolate, but with a cool, refreshing peppermint twist. (You know that first bite where you just close your eyes and sigh…)

What really makes this creamy hot chocolate peppermint fudge different? I use a special method of melting the chocolate slowly with condensed milk and marshmallows, which guarantees a super-smooth, velvety finish—no grainy fudge here! Plus, a sprinkle of crushed candy canes on top adds that playful crunch and classic holiday flavor.

Honestly, this recipe is more than good—it’s the kind that makes you want to pass the plate around twice. Whether you’re impressing guests or just adding a bit of magic to your weeknight, you’ll love how this fudge turns a simple dessert into a memorable moment. It’s comfort food reimagined: faster, easier, and just as soul-soothing as a mug of hot chocolate by the tree.

What Ingredients You Will Need

This creamy hot chocolate peppermint fudge recipe uses just a handful of ingredients to deliver bold chocolate flavor and a cool peppermint punch. They’re mostly pantry staples, with a few festive additions for extra holiday sparkle. Here’s what you’ll need:

• For the fudge base:
  • Semi-sweet chocolate chips (2 cups / 340g) – I like Ghirardelli or Nestlé for a smooth melt.
  • Sweetened condensed milk (1 can / 14 oz / 396g) – This is what gives the fudge its creamy, rich texture.
  • Unsalted butter (2 tbsp / 28g), cut into cubes – Adds extra richness and helps with smoothness.
  • Mini marshmallows (1 cup / 50g) – They melt into the fudge, creating that unmistakable hot chocolate vibe.
  • Salt (1/4 tsp) – Balances the sweetness. Trust me, don’t skip it.
• For the festive flavor:
  • Peppermint extract (1/2 tsp) – Just enough for a cool, refreshing kick. McCormick is a reliable brand.
• For the topping:
  • Crushed candy canes (1/2 cup / 60g) – Adds crunch, color, and that classic peppermint flavor.
  • Mini marshmallows (additional 1/2 cup / 25g, optional) – For a fun, hot chocolate look on top.

Ingredient notes & tips:

• If you want a darker chocolate flavor, use bittersweet chocolate chips. For sweeter fudge, stick with semi-sweet or milk chocolate chips.
• To make this fudge dairy-free, swap the butter for coconut oil and use dairy-free condensed milk (Nature’s Charm makes a good one).
• If you’re out of peppermint extract, use crushed peppermint candies in the base for a milder flavor.
• For gluten-free fudge, double-check that your marshmallows and peppermint extract are certified gluten-free.
• Seasonal swap: In summer, try using orange extract instead of peppermint for a creamsicle-inspired twist!

This fudge is all about cozy, familiar flavors with just a hint of holiday sparkle. It’s easy to adapt if you need to, and you probably have most of these ingredients in your kitchen right now.

Equipment Needed

You don’t need a bunch of fancy tools to make creamy hot chocolate peppermint fudge—just a few basics and maybe one specialty item if you want picture-perfect squares for your Pinterest feed.

• Medium saucepan – For melting chocolate, butter, and marshmallows. If you only have a small one, just work in batches (I’ve done it!).
• Heatproof spatula or wooden spoon – For stirring the mixture smoothly. Silicone spatulas work best for scraping every last bit.
• 8×8-inch (20x20cm) baking pan – The classic fudge pan. You can use a 9×9-inch for thinner pieces or a loaf pan for thicker, chunky fudge.
• Parchment paper – Makes for easy removal and cleaner edges. Wax paper can work in a pinch.
• Measuring cups and spoons – Accuracy matters for fudge, so don’t wing it!
• Sharp knife – For slicing into neat squares. If you want, dip the knife in hot water between cuts for smoother edges.

If you love making fudge, investing in a nonstick saucepan is totally worth it—it makes cleanup a breeze. For budget-friendly options, thrift store pans and silicone spatulas do the trick just fine (I’ve used them plenty of times myself). Just make sure everything is dry before you start; any water can mess up the texture.

Preparation Method

Here’s how to whip up this creamy hot chocolate peppermint fudge step-by-step. I’ll share the kitchen-tested tricks that make this recipe foolproof (and a few common pitfalls to avoid):

1. Prep the pan: Line your 8×8-inch (20x20cm) baking pan with parchment paper, leaving a little overhang on the sides. This makes it super easy to lift out the fudge later. If using wax paper, grease lightly with butter.
2. Melt the base: In a medium saucepan over medium-low heat, add 2 tbsp (28g) unsalted butter and let it melt. Stir in 2 cups (340g) semi-sweet chocolate chips, 1 can (14 oz / 396g) sweetened condensed milk, and 1 cup (50g) mini marshmallows. Stir constantly, scraping the sides often, until everything is melted and silky smooth (about 5–7 minutes). If the chocolate looks grainy, turn down the heat and keep stirring—it usually fixes itself.
3. Add the flavor: Remove the pan from heat and quickly stir in 1/2 tsp peppermint extract and 1/4 tsp salt. Don’t wait too long—add them while the mixture is still hot for even flavor.
4. Pour and smooth: Immediately pour the fudge mixture into your prepared pan. Use a spatula to spread it evenly. Work fast—fudge sets up quickly as it cools.
5. Topping time: Sprinkle 1/2 cup (60g) crushed candy canes and an extra 1/2 cup (25g) mini marshmallows over the top. Press gently so the toppings stick. (I sometimes add a pinch of flaky sea salt on top for a grown-up twist!)
6. Chill and set: Refrigerate the pan for at least 2 hours, or until the fudge is firm. For best results, let it chill overnight—the flavors really meld and the texture gets even creamier.
7. Slice and serve: Use the parchment overhang to lift the fudge out of the pan. Cut into 25 squares (or bigger, if you like generous pieces). Wipe your knife between cuts for clean edges.

Troubleshooting tips:

• If your fudge is too soft after chilling, pop it in the freezer for 15 minutes before slicing.
• For a smoother texture, stir gently and don’t overheat the chocolate.

This method makes fudge that’s creamy, rich, and perfectly pepperminty every time. I always prep my toppings ahead so I can sprinkle them on while the fudge is still warm—trust me, it sticks better!

Cooking Tips & Techniques

Making creamy hot chocolate peppermint fudge is pretty straightforward, but a few professional tricks and lessons learned will guarantee sweet success.

• Low and slow is the way: Melt the chocolate over medium-low heat and keep stirring. If you rush and turn the heat up, you’ll risk burning the chocolate or making it grainy.
• Stir, stir, stir: Use a silicone spatula to constantly scrape the bottom and sides of the pan. This keeps everything smooth and prevents sticking (and burnt bits—definitely learned that the hard way!).
• Prep toppings in advance: Crushed candy canes and marshmallows should be ready to go before you pour the fudge. If you wait too long, the fudge sets and toppings won’t stick.
• Don’t overdo the peppermint: Peppermint extract is strong! Start with 1/2 tsp and taste the mixture—add a bit more if you want a bolder flavor, but remember, a little goes a long way.
• Use parchment for perfect edges: Lining the pan is non-negotiable for neat pieces. If you skip it, you’ll have to pry out fudge chunks (not as pretty for gifting or Pinterest photos).
• Hot knife for clean cuts: If you want bakery-worthy squares, run your knife under hot water, wipe it dry, and slice. Repeat between cuts for tidy, sharp edges.

I’ve had batches that turned out too soft because I didn’t chill them long enough, or fudge that stuck to the pan because I skipped parchment (big mistake!). Multitasking is key: crush candy canes while the fudge melts, and stack up your measuring cups so cleanup is easier. Consistency comes from patience and prepping everything before you start—trust me, it’s worth the extra minute!

Variations & Adaptations

One of the best parts about creamy hot chocolate peppermint fudge is how easy it is to customize. Here are three favorite ways to switch things up for different tastes or dietary needs:

• Gluten-Free: Use certified gluten-free marshmallows and double-check your peppermint extract. All other ingredients are naturally gluten-free—easy win!
• Dairy-Free: Swap sweetened condensed milk and butter for coconut-based alternatives (Nature’s Charm makes a great vegan condensed milk, and coconut oil is a good butter substitute). Use dairy-free chocolate chips like Enjoy Life.
• Flavor Twists: Replace peppermint extract with orange or almond extract for a new holiday vibe. You can also add 1/4 cup (30g) chopped nuts—pecans are a hit in my house!

If you prefer a less sweet fudge, try using bittersweet chocolate and adding a pinch more salt. For a fun twist, make a “s’mores” version by adding crushed graham crackers and toasted mini marshmallows on top. I once swapped in white chocolate chips and peppermint oil for a snowy, winter-white fudge—the kids loved it!

Feel free to play around with toppings, extracts, or mix-ins to suit your crowd. The base recipe is super forgiving and adapts easily to whatever you have on hand.

Serving & Storage Suggestions

Creamy hot chocolate peppermint fudge tastes best when served chilled or at room temperature. For a festive look, arrange pieces on a pretty holiday platter with extra crushed candy canes sprinkled around. This fudge pairs perfectly with a mug of hot cocoa or peppermint tea—total winter wonderland vibes!

If you’re serving at a party, cut the fudge into bite-sized squares and stack them in cupcake liners for easy grabbing. It’s also fantastic in holiday treat boxes or as a gift wrapped in parchment and tied with a ribbon.

• Storage: Keep the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in layers separated by wax paper for up to 3 months.
• Reheating: Fudge doesn’t really need reheating, but if you want a softer bite, let it sit at room temperature for 10–15 minutes.
• Flavor development: The peppermint flavor intensifies as the fudge sits, so it’s even better on day two or three!

Just a heads up—this fudge tends to disappear fast, so consider making a double batch if you’re sharing!

Nutritional Information & Benefits

Here’s an estimate for a batch divided into 25 squares:

• Calories: About 120 per piece
• Total fat: 5g (mainly from chocolate and butter)
• Carbs: 18g (mostly from chocolate, condensed milk, and candy canes)
• Protein: 1g
• Allergens: Contains dairy. Use coconut-based substitutes for dairy-free adaptation.

Chocolate is a source of antioxidants, and peppermint may aid digestion (plus, it just makes everything taste more festive!). For those watching sugar, consider making smaller pieces or using sugar-free chocolate chips. Personally, I love that this treat is gluten-free and can be adapted for low-dairy diets. It’s all about balance—one square is pure joy!

Conclusion

If you’re looking for a festive, creamy treat that’s as easy to make as it is to share, this hot chocolate peppermint fudge is the answer. It’s packed with chocolatey goodness, a cool peppermint twist, and a texture that melts in your mouth. Whether you want to impress your holiday guests or just treat yourself to something special, this fudge brings pure comfort and plenty of smiles.

Try out different extracts or mix-ins, make it your own, and share your favorite adaptation in the comments! I love hearing how everyone personalizes their fudge for family, friends, or cozy nights in. For me, this recipe is a little piece of holiday magic—and I hope it becomes a staple in your kitchen too.

Don’t forget to save it to your Pinterest board, share with friends, and let me know how it turns out. Wishing you sweet, chocolatey, peppermint-filled days ahead!

Frequently Asked Questions

Can I make creamy hot chocolate peppermint fudge without marshmallows?

Yes! The marshmallows help create a creamy texture, but you can leave them out. The fudge will still set, though it might be slightly firmer.

How long does this fudge need to chill before slicing?

Let the fudge chill for at least 2 hours. Overnight is even better for maximum creaminess and flavor development.

Can I use milk chocolate chips instead of semi-sweet?

Absolutely! Milk chocolate will create a sweeter, lighter fudge. Mix and match chocolates for your favorite taste.

Is this fudge gluten-free?

Yes, as long as you use gluten-free marshmallows and peppermint extract. Always check your ingredient labels!

Can I freeze creamy hot chocolate peppermint fudge?

Definitely. Store it in layers separated by wax paper in an airtight container, and freeze for up to 3 months. Thaw at room temperature before serving for best texture.

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