Peppermint Chocolate Fudge

There’s something magical about homemade fudge in December — the swirl of chocolate, the cool pop of peppermint, the soft sparkle of festive sugar. This layered peppermint chocolate fudge is simple, customizable, and perfect for gifting, sharing, or adding to your holiday treat board.

Finished with Peppermint Patty Sugar from The Spice & Tea Exchange, it’s a sweet little moment of kitchen creativity.

Ingredients

Chocolate Layer

• 2 cups (12 oz) semisweet chocolate chips

• 1 cup sweetened condensed milk (from a 14 oz can)

• 1 tablespoon unsalted butter, melted

• 1/8 teaspoon salt

• 1 1/2 teaspoons TSTE Madagascar Pure Vanilla Extract

Peppermint Layer

• 1 cup (6 oz) white chocolate chips or white confectioners' coating/candy melts

• Remaining sweetened condensed milk

• 1/2 teaspoon peppermint extract

• A few drops of red or pink food coloring

• TSTE Peppermint Patty Sugar, for topping

Directions

1. Prepare your pan
   Line an 8-inch square pan with wax paper, letting the edges hang over for easy lifting.

2. Make the chocolate fudge layer

   In the microwave (50% power, 30-second intervals), melt the semisweet chocolate, 1 cup of the sweetened condensed milk, butter, and salt. Stir until smooth. Cool slightly, then stir in vanilla. Spread evenly into your prepared pan.

3. Make the peppermint layer
   Melt the white chocolate chips with the remaining condensed milk using the same method — low and slow to avoid burning.
   Cool slightly, then add peppermint extract and a few drops of food coloring.
   Spread gently over the chocolate layer.

4. Finish with TSTE Peppermint Patty Sugar
   Sprinkle generously over the top for sparkle and flavor.

5. Chill and cut
   Refrigerate for 2 hours or until fully set.
   Lift from the pan using the wax paper, cut into squares, and enjoy or package for gifting.