Made with a sweet and creamy combination of cream cheese icing and vanilla chips combined with crushed candy cane pieces, this festive peppermint fudge recipe is quick, easy, and the perfect minty holiday treat.
When we got married, my husband thought the only place you could get fudge was in a candy kitchen in the Smoky Mountains. He had no idea that the best fudge came from your own kitchen! Everyone in my family dearly loves fudge. However, I usually make it only during the holidays, with the rare treat for a birthday or other occasion when someone specially requests it. The main reason for this is that the fudge I love is a good bit of work.
However, the basic recipe for this candy cane fudge is a game changer and it is adaptable to countless variations. I’m bringing you just one variation today, more to come in the coming weeks!
This peppermint fudge tastes like my old-fashioned recipe but:
- It’s simpler to make.
- There’s no need for a candy thermometer.
- It requires no stovetop cooking so is so much quicker and easier to make.
- It can be made at about half the cost.
I know when you see the recipe you won’t believe that this tastes like old-fashioned fudge. Because yes, it’s made with just 4 interesting ingredients (and not one of them is sweetened condensed milk): cream cheese frosting, vanilla chips, peppermint oil, and crushed candy cane pieces. All you need to do is melt the chocolate and icing and combine all ingredients together.
That’s all there is to it! Let it cool and then take a bite of this sweet fudge that’s got just the right amount of peppermint flavor. It truly has the same texture and consistency of regular fudge that you’d have no idea it was made with frosting! I bet you’re intrigued now, right? Let’s go make some easy peppermint fudge!
- Store-bought cream cheese icing
- Vanilla chips
- Peppermint oil
- Crushed candy canes
How to Make Peppermint Fudge
In a microwave-safe bowl, place vanilla chips.
Microwave at one-minute increments, stirring after each, until melted and smooth.
Open the icing container and remove the foil lid.
Place it in the microwave for about one minute, then stir it into the melted morsels until well blended.
Stir in peppermint oil, if desired, and then add crushed candy canes.
Pour the fudge mixture into greased 8×8 baking dish and cover it with plastic wrap.
Then allow your candy cane fudge to cool completely before cutting it into small squares.
- When stored in an airtight container in the fridge, homemade fudge lasts for up to 1 week.
- However, you can also freeze fudge for up to 3 months. Let it thaw in the fridge overnight before serving.
- You can use Duncan Hines or Betty Crocker or even Aldi’s brand of cream cheese frosting. I’ve used them all.
- Instead of candy cane pieces, you can use crushed peppermint candy pieces.
- I recommend cooling your fudge for at least 2 hours before cutting and serving.
- If you can’t get your hands on peppermint oil, peppermint extract also works. You’ll want to use about a teaspoon, as it’s not as concentrated as peppermint oil.
Can I use a different kind of chocolate in my peppermint fudge?
Absolutely! You can use vanilla chips or white chocolate chips. Or you can make chocolate peppermint fudge with semi-sweet chocolate chips, dark chocolate chips, or milk chocolate chips. Another option is to use chocolate chunks or a coarsely chopped baking chocolate bar.
Can I make peppermint fudge ahead of time?
Absolutely! This peppermint fudge recipe is a great holiday treat to make in advance, as it lasts up to 1 week in the fridge. So feel free to make it a few days in advance and store it in the fridge until it’s time to serve it.
Here are more fantastic fudge recipes:
Recipe For Easy Chocolate Fudge
Homemade Fudge With Variations
- 1 16-ounce can store-bought cream cheese icing
- 12 ounces vanilla morsels or white chocolate chips
- 2-3 drops peppermint oil (optional)
- 3-4 crushed candy canes
- In a microwave-safe bowl, place vanilla chips. Microwave at one-minute increments, stirring after each, until melted and smooth.12 ounces vanilla morsels or white chocolate chips
- Open the icing container and remove the foil lid. Place it in the microwave for about one minute, then stir it into the melted morsels until well blended.1 16-ounce can store-bought cream cheese icing
- Stir in peppermint oil, if desired, and then add crushed candy canes.2-3 drops peppermint oil (optional), 3-4 crushed candy canes
- Pour the fudge mixture into a greased 8x8 baking dish and cover it with plastic wrap. Then allow it to cool completely before cutting.
“God didn’t bring ya this far to drop ya off now!”
~Bea Ezell, Submitted by Cindy Roadman.
What did I do wrong? The white chocolate chips didn’t melt until smooth. I kept heating 1 minute intervals until it started to turn brown.
Hey Jane! Sounds like it heated a little too fast so that the outside started to cook before the interior was hot enough to melt fully. It may be the microwave or the type of bowl that contributed. I would heat in one minute intervals, stir and wait a minute, then repeat, pausing a minute or so each time to allow the heat to distribute. If you have a stoneware bowl that may help as well.
It was still very good and got compliments at church dinner. I may try doubler boiler next time or half power on microwave.
Do you have to refrigerator the fudge so it can set as well as leaving it in the fridge after it is made. It sounds very good and extremely easy to make. Can’t wait to try it. Can I use peppermint extract instead of peppermint oil? Have a great day.