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

Easy Peppermint Crunch Fudge

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!
Course Christmas, Dessert
Cuisine American
Keyword easy peppermint fudge recipe, peppermint crunch fudge
Prep Time 5 minutes
Cook Time 10 minutes
Cooling/Refrigeration Time 6 hours
Total Time 6 hours 15 minutes
Servings 24 small pieces
Calories 234kcal
Author Jessica - Together as Family


  • 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 ½ 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