Peppermint fudge


Peppermint fudge

Photo, Erik Putz.

The quality of the chocolate is everything here; invest in the best, such as Lindt.


  • 500 g best-quality white chocolate , chopped, about 3 1/2 cups
  • 300-mL can sweetened condensed milk
  • 1/2 tsp peppermint extract
  • 1 cup crushed red peppermint candies


  • LINE bottom and sides of an 8 × 8-in. baking pan with overlapping pieces of plastic wrap.
  • COMBINE chocolate with milk in a large microwave-safe bowl. Microwave on medium, stirring halfway through, until chocolate is almost melted, 3 to 4 min. Remove and stir in peppermint until smooth. Scrape mixture into prepared pan and press down, smoothing top.
  • SIFT crushed candy to remove finely ground pieces. Sprinkle coarse pieces
    of crushed candy over fudge.
  • FOLD overhanging ends of plastic wrap over fudge to completely cover. Refrigerate at least 3 hours or overnight. Fudge keeps well, refrigerated, up to 1 week.

How to make peppermint meringues

Nutrition (per serving)

  • Calories
  • 140,
  • Protein
  • 2 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 6 g,
  • Sodium
  • 32 mg.
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