Remember that salted caramel chocolate fudge I shared a few months ago? Welp! Allow me to introducing a festive December version, holiday chocolate peppermint fudge!
A few changes this time around:
First, instead of salted caramel, we've got a melted white chocolate drizzle for extra winter yums.
Second, no sea salt topping. Instead, pick your favorite holiday sprinkles and sprinkle to your heart's content! Personally, I chose crushed candy canes, stars, sugar pearls snowflakes, jimmies, nonpareils, quins, and sanding sugar all in white and silver.
Third, I switched out the vanilla extract for peppermint extract to give this fudge an extra holiday kick.
Scroll down for the rich, decadent, delicious holiday chocolate peppermint fudge recipe!Print
Deliciously rich, decadent and easy milk and dark chocolate peppermint fudge topped with white chocolate, crushed candy canes, and festive holiday sprinkles.
- 1 ½ cups granulated sugar
- ½ cup dark brown sugar
- ¾ cup evaporated milk
- ½ cup unsalted butter (I used Tillamook's extra creamy unsalted butter)
- 15 large marshmallows, halved
- ½ teaspoon peppermint extract
- 6 ounces dark chocolate, 60% cacao*
- 6 ounces milk chocolate*
- 3 ounces white chocolate*
- Crushed candy canes, holiday sprinkles for decorating
- Grease or prepare a 8x8 (for thicker but less fudge squares) or a 9x13 (for thinner but more fudge squares) baking dish with parchment paper. Set aside.
- In a large sauce pan over medium heat combine sugars, milk, and butter. Bring to a boil and cook for 5 minutes, stirring frequently.
- After 5 minutes, stir in marshmallows and vanilla extract until completely combined.
- Stir in milk and dark chocolate until complete combined and smooth. Pour into the prepared baking dish. Chill fudge until completely cooled and solid.
- When fudge is chilled, melt white chocolate in microwave or double boiler. If using the microwave, heat the chocolate in 1 minute intervals, for 3 minutes total, stirring between each interval).
- Drizzle the top of the fudge with the melted white chocolate and and sprinkle with crushed candy canes and holiday sprinkles as desired. Remove from the pan, cut as desired and serve.
I used Ghiradelli baking chocolate bars and bulk chocolate chunks (chocolate chips don't melt as well but they'll work in a pinch).