Rating: 4.31 stars
465 Ratings
  • 5 star values: 265
  • 4 star values: 123
  • 3 star values: 48
  • 2 star values: 14
  • 1 star values: 15

This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and was gone quickly!

Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
64
Yield:
2 1/4 pounds
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line an 8 inch square baking pan with aluminum foil, and grease the foil.

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  • Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.

  • Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Nutrition Facts

89 calories; protein 1.1g; carbohydrates 14.1g; fat 2.9g; cholesterol 2.1mg; sodium 27.4mg. Full Nutrition
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Reviews (361)

Most helpful positive review

Rating: 5 stars
12/17/2006
I doubled this recipe because I needed a lot of it. I put it in a 9x13 pan and used two boxes or 24 candy canes crushed up. I also added a 1/4 tsp more of the extract and used a few drops of red food coloring adding one drop add a time. After adding each drop I stirred it just enough to give it a swirling effect. Without the red food coloring it was a pale yellow/cream color which I thought was unappetizing. I cooled it in the fridge then cut it into 1 inch squares. I brought a plate of it to a holiday party and the hostess was kind of upset that all of my candy was eaten and her fancy sweets from the bakery were leftover. This is a GREAT recipe. Read More
(305)

Most helpful critical review

Rating: 3 stars
12/13/2011
Not what I expected... Not really a "fudge" texture or consistency. After reading the reviews I noticed that one member described the texture as "fondant" like. This is a very good description. The taste is okay maybe a little more extract? I enjoyed trying a new recipe. Thanks for sharing. Read More
(24)
465 Ratings
  • 5 star values: 265
  • 4 star values: 123
  • 3 star values: 48
  • 2 star values: 14
  • 1 star values: 15
Rating: 5 stars
12/17/2006
I doubled this recipe because I needed a lot of it. I put it in a 9x13 pan and used two boxes or 24 candy canes crushed up. I also added a 1/4 tsp more of the extract and used a few drops of red food coloring adding one drop add a time. After adding each drop I stirred it just enough to give it a swirling effect. Without the red food coloring it was a pale yellow/cream color which I thought was unappetizing. I cooled it in the fridge then cut it into 1 inch squares. I brought a plate of it to a holiday party and the hostess was kind of upset that all of my candy was eaten and her fancy sweets from the bakery were leftover. This is a GREAT recipe. Read More
(305)
Rating: 5 stars
12/07/2005
This is so easy and tastes great also!! I made this one time, and have had 5 people ask for the recipe! Cut the recipe in half, use a round cake pan, using the empty can of condensed milk in the middle put the fudge around the can and you can make a wreath and decorate it. So easy and beautiful. Read More
(283)
Rating: 5 stars
12/22/2005
Everyone loved this fudge! Instead of just mixing in the food coloring I did a swirl effect right before putting it in the refrigerator. Read More
(132)
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Rating: 5 stars
12/14/2005
This is my second year making this recipe and I will probably make it every year from now on. Everyone who's tasted it raves about it, even my 3 kids who don't care all that much for peppermint. A few trial and error tips: Last year I added the red food coloring and the fudge came out pink.. I wasn't really pleased with that. This year I left out the food coloring altogether and I think it's much prettier this way. Also, there is no need for the added fat of "greasing" the foil. Use Glad's Press and Seal Wrap (make sure you refrigerate for the full 2 hours!) and it peels right off with no sticking. Also, make sure you use candy canes that are easy to crush. If the chunks are too big the fudge won't cut easily. Last year I used the individually wrapped, round peppermints but I thought it was better this year using regular, cheapo candy canes. I put a tin of this in all of my Christmas packages this year, it's a nice change from the traditional chocolate with nuts fudge that everyone else makes. Now somebody please stop me before I go eat it all! Read More
(119)
Rating: 5 stars
12/14/2005
This was a huge hit at work! I used white choco chips instead of vanilla chips. Read More
(75)
Rating: 4 stars
12/19/2005
This is really great candy. I don't know if I could classify it as fudge- because it is the texture of a chocolate bar. The flavor is great. I only used 1 cup of crushed candy canes. I added about 2 tsp. of peppermint extract though so that you could actually taste the mint. I colored it red- and thought it to be a bit of an eyesore. I didn't have any extra candy canes to crush and sprinkle on but that would've made it look great. Instead I had some green mint chips. I melted them in the microwave and spread them over the fudge. It was green and red layered- it really added a lot to the presentation. I will try this with milk chocolate too. Thanks. Read More
(71)
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Rating: 5 stars
12/28/2006
Made this for Christmas party & everyone LOVED it! It took 25 ( or -) candy canes to get 1 1/2 c.; I put them inside a large ziplock bag before crushing them with a hammer (helpful hint:)). Very tasty & sooo easy!! Read More
(62)
Rating: 5 stars
12/05/2006
This one was a hit at my house. I only had 1 cup of crushed candy canes on hand and it turned out great (12 candy canes = 1 cup crushed). I almost think that 1-1/2 cups might have been too much. My husband took a bunch to work and they were gobbled up quickly! Read More
(49)
Rating: 5 stars
12/23/2010
Wow - can I just say this is the PERFECT holiday recipe?! Its beautiful, colorful, easy to make, doubles as a gift, and tastes amazing. I followed the recipe the first time exactly as follows (with red food coloring) and it turned out wonderfully. **One tip I found to be helpful: Spread the liquid fudge into the pan before adding the food coloring, then add in only a couple of drops in different spots and swirl the color gently with a spoon. The fudge will cool quickly but this prevents the fudge from turning all pink and gives it a gorgeous red and white swirl, similar to a real candy cane. I am about to make another batch right now and will be giving as gifts to my coworkers this year. Happy Holidays and thanks for this recipe! Read More
(42)
Rating: 3 stars
12/13/2011
Not what I expected... Not really a "fudge" texture or consistency. After reading the reviews I noticed that one member described the texture as "fondant" like. This is a very good description. The taste is okay maybe a little more extract? I enjoyed trying a new recipe. Thanks for sharing. Read More
(24)