Peppermint bark fudge has a layer of chocolate fudge topped with white chocolate fudge and bits of candy cane. You would think this would be complicated, but recipe is easy to make and only takes 4 simple ingredients. It is a perfect quick addition to you holiday treat making!
This layered fudge is perfect for Christmas. With bits of candy cane to give you just enough peppermint in a creamy white fudge layer with a layer of chocolate fudge to round out the flavors.
It looks impressive, but is super simple to make. So if you are looking for another recipe or two to round out your holiday baking, you are in the right place.
What Type of Chocolate Should You Use?
The beauty of this recipe is how forgiving and easy it is. You can use any kind of chocolate you like to make the base layer.
I used milk chocolate in these pictures for a milder chocolate flavor. However, semi-sweet gives a firmer texture and a more chocolate forward flavor. If you like dark chocolate, you can use that as well.
For the top layer, white chocolate chips or candy melts work well. They add a little bit of vanilla flavor and a creamy texture goes will with the peppermint from the candy canes.
Tips and Tricks for Making Condensed Milk Fudge
The best part about making fudge with sweetened condensed milk and chocolate chips is it really is hard to mess it up. That said, there are a few things you should know to be successful.
First, chocolate scorches easily. So you want to melt it in short bursts in the microwave.
Start by putting your chocolate chips and condensed milk in a glass bowl and put it in the microwave for 30 seconds. Give it a good stir before returning it to the microwave for another 20 seconds.
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At that point it should be pretty close to melted, but it will depend on your microwave. Keep cooking it in short bursts, stirring after each trip to the microwave, until it can be stirred smooth.
For the vanilla fudge layer, you want to melt the white chocolate and condensed milk together before adding the candy cane bits. If you want a stronger peppermint flavor, you can add a bit of peppermint extract at this point.
Just be careful because a little bit goes a long way, especially when it comes to peppermint. You don’t want your fudge to taste like toothpaste.
I like to line the pan in aluminum foil and spray it with nonstick spray before adding the fudge. That way I can lift the whole batch out of the pan and cut nice clean lines for perfect squares of fudge.
However, that is not necessary. If you want to make the fudge right in the pan, you can. But you may have to sacrifice a few not so pretty pieces before you can get nice squares.
Storage
Fudge can be stored in an airtight container at room temperature for up to 3 weeks. Ideally it would be in a cool dark place, to prevent it from melting or getting too soft.
If you are stacking the fudge, put wax paper between the layers to keep them from sticking together. Extras can be frozen for longer storage.
More Easy Condensed Milk Fudge Recipes
If you are like the look of this layered fudge, you can also try layered chocolate orange fudge. Or keep it simple with chocolate and vanilla layered fudge.
Maybe peanut butter is your thing, then 3 ingredient peanut butter fudge is for you. It is rich, creamy and full of peanut flavor.
Or try LD’s new favorite, cookies and cream fudge. It is a creamy white fudge with bits of Oreo cookies inside for an extra special treat.
I’d love to hear about your favorite fudge flavors. Tell me about them in the comments below. Maybe we’ll make one inspired by you!
Peppermint Bark Fudge
Equipment
- 8-Inch Square Glass Baking Dish with Lid
- Glass Mixing Bowls, Set of 10
Ingredients
- 12 ounces chocolate chips
- 14 ounces sweetened condensed milk divided
- 1 cup white baking chips
- 5 candy canes or about ⅓ cup crushed candy canes
Instructions
- Chop candy canes into small bits or use a food processor to crush them. Set aside.5 candy canes
- If desired, line an 8-inch square pan with aluminum foil and spray with cooking spray. If you aren't using foil, just lightly spray the pan.
- Put chocolate chips and 1 cup of the condensed milk in a microwave safe bowl. Heat on high for 30 seconds then stir.12 ounces chocolate chips
- Heat on high for 20 seconds and stir again. Repeat in 10-20 second increments until the mixture is smooth. Spread in prepared pan and put in the refrigerator while you work on the white layer.
- Add white chips and the remaining condensed milk to a small microwave safe bowl. Heat in the same fashion as the chocolate chips.1 cup white baking chips
- When the mixture stirs smooth, add half of the chopped candy canes. Stir until evenly incorporated. Spread over the chocolate layer until evenly distributed.
- Top with the remaining candy cane pieces. Gently press them down to adhere them to the top of the fudge.
- Return the pan to the refrigerator until the fudge is completely set, at least an hour, before cutting.
- Store in an airtight container in a cool place for up to 3 weeks.
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Looks festive and scrumptious. Merry Christmas and Happy New Year beautiful friend.
Thank you and happy holidays!