Two open tins filled with Peppermint Fudge with the red and white lids next to them

Quick and Easy Peppermint Fudge

Makes 2 - 4.25" x 6.25" tins
Author Wendy Sondov


  • 2 cups chocolate chips I use dark candy and molding chocolate
  • 1 14oz. can of sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ - ½ teaspoon peppermint extract
  • 2-4 tablespoons red and white sprinkles or crushed peppermint candy


  1. Line two small (about 4.25” x 6.25”) containers with parchment paper, leaving about 3 inches of overhang on all sides. Overhang will be used for wrapping the fudge and can be used to remove the fudge from the container.
  2. In a microwave safe bowl, heat the chocolate and sweetened condensed milk in the microwave at 50% power for 1 minute. Stir and repeat for 30 second intervals until the chocolate is completely melted and smooth.
  3. Stir in the vanilla and peppermint extracts.
  4. Pour half of the mixture into each of the prepared containers. Use a rubber spatula to smooth and spread the fudge evenly.
  5. When the fudge is only slightly warm to the touch, decorate with sprinkles (recommended) or crushed peppermint candy (for immediate eating only).
  6. Refrigerate, uncovered, until completely chilled (about 30 minutes).
  7. Place the lid on each container and store at room temperature for up to 10 days.

Packing Tips

Use crinkled wax paper to fill the space between the parchment wrapped fudge and the lid to prevent the fudge from moving during shipping.