Peppermint Fudge

Peppermint Fudge


"Add this to your repertoire of holiday delights. You'll find the creamy fudge topped with pieces of crushed peppermint hard to resist."

Ingredients 2 h 15 m {{adjustedServings}} servings 150 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Line 8-inch-square baking pan with foil.
  2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  3. Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
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Reviews 21

  1. 28 Ratings


This is a great recipe. I increase the peppermint extract to 1/2 tsp. For the crushed candies, I've found that it works best to separate the "dust" fom the chunks. I stir the dust into the fudge (after it's done cooking), then place the larger pieces on top. This makes it pretty. 1/4 cup is about 10 round candies. Once the mixture starts to boil, I turn the heat down to low-medium and only boil for about 3 minutes.

my family has a similar recipe for fudge, and the addition of peppermint bits is a nice one (we also like to add a bit almond liqueur and some chopped pecans). a word to the wise about making fudge: candy is a science (chemistry, actually) and it's also one of those things that you only 'get' after a lot of trial and error. this recipe allows for the use of margarine, i would caution against it. not only is margarine hydrogenated (i.e. bad for you) but it lacks the fats that butter has which will give your fudge that smooth and creamy texture. also, knowing when you've reached a 'full rolling boil' is hard to define, but if you *don't* your fudge will not set properly (and if you let it go too long after, your fudge will be hard as a rock.) just a heads up for future fudge makers, don't be afraid to keep trying - after all, the best part is eating your mistakes!! :)


While the fudge was easy to make, I found it dry and heavy. The texture was just not very pleasant. I'd also leave out the peppermint extract - I found the flavor overwhelming.