Creamy Peppermint Mocha Fudge Easy Holiday Dessert
This creamy peppermint mocha fudge is a quick and easy holiday dessert that combines rich chocolate, espresso, and cool peppermint with a crunchy candy cane topping. Perfect for gifting or holiday parties, it comes together in under 30 minutes and delivers a melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 2-4 hours chilling)
- Yield: 36 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 cups (510g) semi-sweet chocolate chips
- 1 can (14 oz / 397g) sweetened condensed milk
- 2 tablespoons (28g) unsalted butter
- 1 tablespoon (5g) instant espresso powder
- 1 teaspoon (5ml) pure vanilla extract
- ½ teaspoon (2.5ml) peppermint extract
- ½ cup crushed candy canes (about 4–5 candy canes)
- ¼ teaspoon flaky sea salt (optional)
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Set aside.
- Place 4-5 candy canes in a zip-top bag, seal, and crush with a rolling pin into a mix of fine powder and small chunks. Set aside.
- In a medium saucepan over low heat, combine semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly with a rubber spatula until smooth and glossy, about 5-7 minutes. Remove from heat.
- Stir in instant espresso powder until fully dissolved. Add vanilla extract and peppermint extract, stirring for about 30 seconds. Taste and adjust peppermint if desired.
- Pour the fudge mixture into the prepared pan and spread into an even layer.
- Immediately sprinkle crushed candy canes evenly over the top. If using, sprinkle flaky sea salt over the candy canes. Gently press toppings into the fudge with the back of a spoon.
- Refrigerate uncovered for at least 2 hours, or until firm (3-4 hours for cleanest cuts).
- Lift the fudge out using the parchment overhang, place on a cutting board, and cut into 1-inch squares with a sharp knife, wiping the knife clean between cuts.
Notes
Low heat is crucial to prevent grainy fudge. The espresso powder deepens the chocolate flavor without making it taste like coffee. Start with ½ teaspoon peppermint extract; you can add more but cannot remove it. For cleanest cuts, refrigerate 3-4 hours or overnight. Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 square (1-inch)
- Calories: 145
- Sugar: 16
- Sodium: 25
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: peppermint mocha fudge, holiday fudge, easy fudge recipe, chocolate peppermint fudge, candy cane fudge, no-bake dessert, Christmas fudge