Put a smile on everyone’s face this festive season by gifting these Peppermint bark fudge. It is a simple no-bake fudge that doesn’t require a candy thermometer.
This fudge is made using an Instant pot, has layers of milk and white chocolate and a sprinkle of candy cane pieces. It is one of the most popular fudge to make for Christmas because it’s an easy, few-ingredient recipe that tastes incredibly good.
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Christmas is like just 8 days away. I’m still making some treats to give friends and so not ready.
And if you’re not fully prepared like me and need something quick, this fudge recipe is for you.
Fudge is a holiday staple and it’s one of my favorite things to make during this festive season.
Well-made fudge is rich, chocolaty, and smooth. It’s firm enough to hold its texture but soft enough to melt in your mouth as you eat it.
Traditional fudge recipes require the use of a candy thermometer to heat the sugar to the perfect temperature, a process that’s often more fuss than it’s worth.
If candy making isn’t your thing then this Peppermint Fudge is most definitely the recipe for you.
This Instant pot Fudge is the perfect homemade holiday treat! Smooth, creamy, and crunchy, this layered fudge has it all!
It has white chocolate, dark chocolate, and crushed candy canes and it just screams CHRISTMAS!
And the bonus is, it doesn’t require a candy thermometer.
Its cool crisp mint flavor is refreshing which makes it the perfect treat to enjoy after a holiday meal.
It’s made using Instant pot as a double boiler method with only a few ingredients.
You can literally make this recipe in 10 minutes. It has to be set for an hour or so, so you do have to be patient for that part.
Why will you make this recipe?
- It has both chocolate and peppermint – a match made in heaven.
- It’s perfect for the festive season.
- Only requires 10 minutes of your active time.
- Doesn’t require fancy tools.
- This fudge freezes beautifully so it’s a perfect make-ahead Christmas treat.
- A perfect edible holiday gift for your friends and family.
The bonus is, Instant Pot made the process a lot easier.
I chose to make this fudge using Instant pot as a double boiler. Believe me, it’s a game-changer experience.
I have been doing this double boiler method for melting chocolate in an instant pot for quite some time (check out my Hot Cocoa bombs, Popcorn, and Tiger butter fudge recipes in which I have used melted chocolate using IP) and I am loving it.
My personal preference is actually the Instant Pot because of its keep warm setting.
But it could also be made in the microwave (just microwave condensed milk & chocolate at 30-second intervals, stirring well in-between until chocolate is fully melted, then stir in your crushed peppermint/extracts as indicated) or on the stovetop.
Either method will work great based on what you have and what you prefer.
Ingredients required
- Sweetened Condensed Milk: a can of sweetened condensed milk is the base of the entire recipe. There’s no substitution.
- Milk and White Chocolate Chips: Chocolate chips make this a no-fail recipe. Use high-quality chocolate for both layers! I suggest using a premium brand like Lindt or Ghirardelli, which both melt great. They’re readily available in-store or online.
- Vanilla and Peppermint Extract: Both extracts add flavor to the layers.
- Crushed Candy Canes: for sprinkle on top. The candy cane pieces become a little chewy in the fudge– awesome texture. To crush candy canes: place the unwrapped candy canes into a plastic bag and lightly bang on them with a rolling pin.
Step by step process
Pre-prep
- Line an 8×8 baking pan with aluminum foil or parchment paper in a way that a portion of the paper is hanging from two sides of the pan. This makes it easier to lift the fudge once it is completely set.
- Note – I recommend using an 8-inch square pan, which keeps the fudge squares on the thicker side.
- Place the unwrapped candy canes into a plastic bag and lightly bang on them with a rolling pin. Keep it aside.
Make the milk chocolate layer:
Turn the Instant Pot onto the Sauté NORMAL setting. Don’t do this process on HIGH. Add 2 cups of water. (image 1 to 3)
- Once the water starts simmering and you see steam coming from it, place the glass or metal bowl on top of it. (image 4 and 5)
- Note – The glass bowl should be slightly larger than your Instant Pot. The bottom of the bowl should fit inside of the Instant Pot but the top should be taller.
- Add milk chocolate, and condensed milk. (image 6 and 7)
- Cancel the saute mode and switch to keep warm mode.
- Once you notice the chocolate is starting to melt, add the peppermint extract. Stir until chocolate is fully melted and everything is combined. (image 8)
- Take out the bowl from the Instant pot. Pour onto the prepared tray. Use a spatula to spread the mixture evenly. Keep it aside. (image 9)
- Note – Keep the “keep warm mode” of the instant pot on.
White chocolate layer
- Place another bowl and add white chocolate and the remaining half condensed milk. (image 10 and 11)
- Once you notice the chocolate is starting to melt, add the vanilla extract. Stir until chocolate is fully melted and everything is combined. (image 12 and 13)
- Then spread white melted chocolate over the milk chocolate layer. (image 14)
- Immediately, top with candy cane crumbs. (image 15)
- Tip – Festive sprinkles work too!
- Refrigerate the pan for about 2 hours or until set.
- Lift the fudge out of the pan using the aluminum foil or parchment paper overhang.
- Cut the peppermint bark fudge into small squares.
Wrap Peppermint bark fudge pieces tightly in plastic and store them.
You can store this on the counter-top for up to a week and in the fridge for up to a month.
Notes, pro-tips, and quick FAQ
- For the best peppermint flavor, use a high-quality pure peppermint extract.
- You can use dark or semi-sweet chocolate instead of milk chocolate.
- To ensure the candy canes stick to the top of the fudge, be sure to sprinkle them on right after adding the white chocolate layer!
- This peppermint bark fudge will need to sit for about 2 hours in the fridge, so be sure to plan ahead of time.
Yes. This recipe freezes very well. Simply wrap the entire “slab” of fudge or individual pieces in plastic wrap and place them in a freezer bag. The fudge will keep for up to 3 months.
Looking for more Christmas recipes?
- Blood Orange Cranberry Jalapeno Mojito
- Bread Wreath With Baked Brie
- Cranberry Walnut No-Knead Bread (Instant Pot Proofing)
- Mexican Stromboli Christmas Wreath Appetizer
- Antipasto Cheese Ball Christmas Tree
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Peppermint Bark Fudge
Ingredients
- 14 oz Sweetened condensed milk (divided into 2 equal parts)
- 180 grams Milk Chocolate (around 1 cup)
- 180 grams white chocolate (around 1 cup)
- ¼ teaspoon Peppermint extract
- 1 teaspoon vanilla extract
- 3 candy cane
Instructions
Pre-prep
- Line an 8×8 baking pan with aluminum foil or parchment paper in a way that a portion of the paper is hanging from two sides of the pan. This makes it easier to lift the fudge once it is completely set.Note – I recommend using an 8-inch square pan, which keeps the fudge squares on the thicker side.
- Place the unwrapped candy canes into a plastic bag and lightly bang on them with a rolling pin. Keep it aside.
Make the milk chocolate layer:
- Turn the Instant Pot onto the Sauté NORMAL setting. Don’t do this process on HIGH. Add 2 cups of water.
- Once the water starts simmering and you see steam coming from it, place the glass or metal bowl on top of it.Note – The glass bowl should be slightly larger than your Instant Pot. The bottom of the bowl should fit inside of the Instant Pot but the top should be taller.
- Add milk chocolate, and 1 part of condensed milk.
- Cancel the saute mode and switch to keep warm mode.
- Once you notice the chocolate is starting to melt, add the peppermint extract. Stir until chocolate is fully melted and everything is combined.
- Take out the bowl from the Instant pot. Pour onto the prepared pan. Use a spatula to spread the mixture evenly. Keep it aside.Note – Keep the “keep warm mode” of the instant pot on.
White chocolate layer
- Place another bowl and add white chocolate and the remaining 2nd part condensed milk.
- Once you notice the chocolate is starting to melt, add the vanilla extract. Stir until chocolate is fully melted and everything is combined.
- Then spread evenly white melted chocolate over the milk chocolate layer.
- Immediately, top with candy cane crumbs.Tip – Festive sprinkles work too!
- Refrigerate the pan for about 2 hours or until set.
- Lift the fudge out of the pan using the aluminum foil or parchment paper overhang.
- Cut the peppermint bark fudge into small squares.
- Wrap fudge pieces tightly in plastic and store them.
- You can store this on the counter-top for up to a week and in the fridge for up to a month.
Video
Notes
- For the best peppermint flavor, use a high-quality pure peppermint extract.
- You can use dark or semi-sweet chocolate instead of milk chocolate.
- To ensure the candy canes stick to the top of the fudge, be sure to sprinkle them on right after adding the white chocolate layer!
- This peppermint bark fudge will need to sit for about 2 hours in the fridge, so be sure to plan ahead of time.
- This recipe freezes very well. Simply wrap the entire “slab” of fudge or individual pieces in plastic wrap and place them in a freezer bag. The fudge will keep for up to 3 months.
Nutrition
Warm regards,
Dhwani.
Can you freeze this? I’d like to make then mail!!
Yes. This recipe freezes very well. Simply wrap the entire “slab” of fudge or individual pieces in plastic wrap and place them in a freezer bag. The fudge will keep for up to 3 months.