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Easy Peppermint Crunch Fudge is simple to make with white chocolate chips, sweetened condensed milk, peppermint extract, and crushed peppermint candy canes. This fudge has a smooth, creamy, and velvet texture and it’s an easy Christmas recipe to make!

For more of my peppermint recipes be sure and try my peppermint cheesecake cookies, this white chocolate peppermint fudge, or my most popular Christmastime recipe these peppermint bark pretzel bites.  

Overhead shot of squares of peppermint fudge on a white background.

Easy Peppermint Fudge Recipe

White chocolate + peppermint one of my favorite flavor combination for Christmastime. This easy peppermint fudge is simple to make with ingredient like a can of sweetened condensed milk, white chocolate chips, extracts, and crushed peppermint candy canes. 

It’s smooth, creamy, has a velvety texture, and my favorite part is the drizzle of chocolate on top and the crunchy pieces of crushed candy cane. 

It also looks really pretty on a plate of goodies for neighbors or friends.

A hand holding one piece of fudge sprinkled with chocolate and crushed candy cane. Christmas lights in the background.

What You’ll Need

Below are the simple ingredients needed to make this white chocolate fudge recipe with peppermint. I also give some tips for each ingredient too. 

  • White Chocolate Chips : I highly recommend using high-quality, name brand white chocolate chips in this recipe. I love the Ghirardelli brand or Guittard brand of chips. They melt nice and smooth and have a better flavor compared to the other brands. 
  • Sweetened Condensed Milk : Again, not to sound like a brand snob but the name brand sweetened condensed milk is so creamy! I have found that the off brands (like Great Value) seem to have a gritty texture to it. 
  • Butter : Salted or unsalted butter can be used. It just depends on what you prefer. If you want more salty & sweet then use salted butter, if not then stick with unsalted butter. I use unsalted butter when I make this. 
  • Vanilla Extract & Peppermint Extract : A little peppermint extract goes a long way!
  • Crushed Peppermint Candy Canes : I just place some candy canes in a Ziplock bag and then use a meat pounder to crush into small pieces. I have seen some stores that sell peppermint crunch pieces that you could use instead. 
  • Vanilla Almond Bark OR White Baking Chocolate : This is for the drizzle on top of the fudge. Don’t skip this! It’s so pretty and really makes the fudge taste that much better. You can use vanilla almond bark (or vanilla melting wafers) or use the white chocolate baking chocolate squares. 

Ingredients needed to make peppermint fudge with each ingredient shown and labeled with what it is.

How To Make Peppermint Fudge (The Easy Way!)

See how easy it is so make this recipe. The full recipe and instructions are down below in the recipe card. 

Preparation : Get a 8×8-inch baking dish and line with parchment paper, tin foil (make sure to spray the tin foil if using), or you can spread butter in the dish or spray with cooking spray. 

Stove Top : Combine the white chocolate chips, sweetened condensed milk, and butter in a saucepan. Cook over medium-low heat, stirring frequently, until it’s smooth and combined. Make sure there are no white chocolate chip chunks in it. You want the entire mixture to be really smooth. 

Extracts : Once melted and smooth, remove the pan from the heat, and stir in the vanilla extract and peppermint extract. 

Pan : Pour into the prepared pan. Top with crushed candy canes. 

Cool : Let the fudge cool completely until hardened. This takes 4-6 hours at room temperature OR you can stick it in the fridge to speed up the process. You can also let the fudge refrigerate overnight. If you do refrigerate it, I would let the fudge cool down to about room temperature and cover it lightly before sticking it in the fridge. 

Garnish : Once fudge is hardened, melt the almond bark or baking chocolate according to package directions, and drizzle it over the fudge. Top the drizzle with additional crushed candy cane pieces. 

Step by step photo collage for how to make easy peppermint fudge on the stove top.

Step by step photo collage for how to make easy peppermint fudge on the stove top.

Step by step photo collage for how to make easy peppermint fudge on the stove top.

Step by step photo collage for how to make easy peppermint fudge on the stove top.

Tips For Success

Here are a few of my helpful tips that will make this recipe a success in your own kitchen. 

  • Stir the Fudge : This is so important! This is not a recipe that you can throw on the stove and walk away. White chocolate chips can be very delicate and they can seize up/harden up in an instant. Make sure you are stirring the fudge mixture very frequently to avoid the white chocolate from overcooking and seizing up. Once that mixture is completely smooth take it off. No need to leave it on longer. 
  • Don’t Turn Up The Heat : The fudge needs to be cooked on medium-low. Because of the lower temperature it will take several minutes for everything to melt smoothly together. Don’t be tempted to turn up the temperature. You need it low & slow. 
  • Drizzle : For the drizzle there are several options. Use almond bark, vanilla melting wafers, or use the white chocolate baking chocolate squares. Follow the recipes on whatever you use for melting it. I put the melted chocolate into a Ziploc bag and then snip the corner off of it. You can also just use a fork and drizzle it that way. 

White chocolate fudge topped with peppermint pieces and a chocolate drizzle on a white background.

Easy Peppermint Fudge FAQ’s

  • Can I Make this Ahead of Time?
    • Yes! This fudge actually has to sit for several hours until it’s firms up and hardens. You can even make this the day before and refrigerate it overnight. 
  • How Do I Store Leftover Fudge?
    • Store leftover fudge pieces in an air-tight container, like a Tupperware with a lid, for up to 7 days. 
    • As fudge sits out at room temperature it will soften. 
  • Can I Freeze Fudge?
    • You can freeze fudge if wanted. The dairy tends to take on a gritty texture once thawed from frozen, but if that’s ok with you then yes go ahead and freeze fudge. I would place a few pieces in a freezer-safe Ziploc bag and freeze for up to 1 month. 
    • When you are ready to eat let the fudge sit out at room temperature to soften before eating. 
    • If you are taking this fudge to a party or gathering I would recommend not freezing it. It is best when eaten within a few days of making it.

Stack of fudge on top of each other with a bite taken out of the top piece.

Supplies Needed

Here are a couple supplies that you will need to make peppermint crunch fudge. These are an affiliate link, meaning that if you purchase, I will make a very small percentage from the sale. As always, I appreciate the support for the free recipes I post. I will only recommend things that I personally own and love! Promise.

8×8 Baking Pan : I love this brand! I own almost all my baking pans in this brand. 

Chopper : This little thing makes it easy to chop up candy canes, nuts, and chocolate bar pieces for any recipe. 

Piece of fudge held by a hand.

You’ll Also Love These Other Christmas Recipes

Sugar Cookie Truffles : Crushed sugar cookies mixed with cream cheese and dipped in white chocolate. Don’t forget the festive Christmas sprinkles on top. 

Santa’s Favorite Cookie Bars : Santa will love these! Loaded with peanut butter Christmas m&m’s, sprinkles, peanut butter, oats, and chocolate chips. 

Cookies & Cream Mint Chocolate Fudge : Mint chocolate fudge stuffed with Oreo pieces and crushed candy canes. 

Christmas Rolo Pretzels : Easy to make with pretzels, Rolo Candy, and Christmas m&m’s. 

Christmas Chex Mix : Our yearly tradition. A gooey and sweet Chex mix with almonds and coconut. 

No Flour Christmas Monster Cookie Bars : No flour cookie bars made in a sheet pan with red and green m&m candy. 


Overhead shot of squares of peppermint fudge on a white background.
Together As Family Logo

Easy Peppermint Crunch Fudge

Author Jessica - Together as Family
Course Christmas, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Cooling/Refrigeration Time 6 hours
Total Time 6 hours 15 minutes
Servings 24 small pieces
Easy Peppermint Crunch Fudge is simple to make with white chocolate chips, sweetened condensed milk, peppermint extract, and crushed peppermint candy canes. This fudge has a smooth, creamy, and velvet texture and it's an easy Christmas recipe to make!


  • 3 cups white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 tablespoon butter
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • 6 ounces white chocolate baking squares OR vanilla almond bark/melting wafers
  • crushed peppermint candy canes


  • Prepare a 8x8-inch baking dish by lining with parchment paper, tin foil (if using foil be sure and spray the foil), or you can spread softened butter into the pan or cooking spray.
  • In a saucepan, over medium-low heat, combine the white chocolate chips sweetened condensed milk, and butter. Let it melt smoothly together, with no white chocolate chip chunks remaining, while stirring frequently.
    * It's important to not turn up the heat to help it melt faster. You want it low & slow to avoid the white chocolate chips for seizing up.
  • Remove from the heat and stir in the vanilla extract and peppermint extract.
  • Pour into the prepared pan and sprinkle some crushed candy canes on top. Let cool at room temperature until it's firm and hardened up .This takes 4-6 hours.
    If you want to speed up the process, let the fudge cool slightly to room temperature and then loosely cover the pan with a lid or plastic wrap and refrigerate for 2-3 hours or you can refrigerate it overnight.
  • When fridge is hardened and firm. Melt the white chocolate baking squares or almond bark/melthing wafers according to package instructions.
    Put the melted chocolate into a Ziploc bag and snip off the corner. Drizzle chocolate over the fudge and then sprinkle with more crushed candy cane.


White Chocolate : Use a good-quality, name brand white chocolate chips. I love the Guittard brand or Ghirardelli brand when I make this recipe. 
Peppermint : If you don't want lots of peppermint flavor then use all vanilla extract (no peppermint extract). So instead of 1/2 teaspoon of each you will use 1 teaspoon vanilla extract. 
Butter : Salted or unsalted butter can be used. I normally use unsalted butter for fudge recipes but if you want that extra salty flavor to balance all the sweetness then use salted butter. 
Candy Canes : There really is no set amount for this. Use as much or as little as you want. I use about 6-8 full sized candy canes when I make this. 
Serving Size : Depending on how big or small you cut the fudge into, will vary the serving size. I like to cut fudge fairly small because it is sweet. I get 24 small pieces from this recipe. 
Tip : If using vanilla melting wafers, 6 ounces is almost 1 cup of melting wafers. Each square of the baking chocolate is 1 ounce. You can use less of this for the drizzle or more, depending on preference. 


Calories: 234kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 126mg | Fiber: 1g | Sugar: 29g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

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