Dark Chocolate Peppermint Fudge

Dark Chocolate Peppermint Fudge is my FAVORITE fudge ever.

Quite seriously, this is the best fudge.

Dark Chocolate Peppermint Fudge brings back childhood memories of my mom treating me to delicious, rich, creamy mint truffle bars from Van Duyn’s at the mall.

Dark Chocolate Peppermint Fudge takes me to my happy place.

This recipe was shared by the Oregonian in 2009. They claim to have improved the recipe by using “better chocolate.” Ummm, I use chocolate chips, and, trust me, it’s incredible.

Tip: Do be sure to use unsalted butter. Salted butter will rise to the top of the fudge and give it a cloudy film on top.

Ingredients List

  • 1 1/2 cups semisweet chocolate chips
  • 1 1/2 cups bittersweet chocolate chips
  • 1 ounce unsweetened chocolate, chopped
  • 1 Tbsp unsalted butter
  • 1 14-ounce can sweetened condensed milk
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract

My Christmas goodie collection of Dark Chocolate Peppermint Fudge, Chocolate-covered Peanut Butter Balls, Bourbon Balls and Reindeer Munch.


Lightly butter an 8-inch-square pan.

Over low heat, begin melting butter and all chocolates in a medium-size saucepan.* Stir occasionally until melted and smooth. Remove pan from heat.

Stir in condensed milk, peppermint extract and vanilla.

Beat with an electric mixer at low speed for 1 minute, then at high speed for 1 minute.

Chill mixture uncovered in refrigerator for 5 minutes. Remove fudge and mix for one minute. Repeat chilling for 5 minutes and mixing for one minute 2 more times.

Pour fudge into prepared pan and chill until firm. Cut into small, 1-inch squares.

The Oregonian says that the fudge will keep for 3 weeks in an airtight container. I’m lucky if I have any left after 3 days.

*I use a stainless steel saucepan, so that I can later use my hand mixer without worry of ruining a non-stick pan. If you use a non-stick pan, you may choose to transfer the fudge to a mixing bowl when it’s time for the beaters.