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Peppermint Mocha Fudge

Peppermint mocha fudge combines semisweet chocolate, espresso, and peppermint in a smooth, easy stovetop fudge. Crushed peppermint candies add a crisp topping to each chilled piece.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling and resting 2 hours 10 minutes
Total Time 2 hours 33 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the fudge
  • 18 oz semisweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1 tbsp instant espresso powder
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
For the topping
  • 0.25 cup peppermint candies crushed

Equipment

  • 1 8-inch square pan

Method
 

  1. Line an 8-inch square pan with parchment paper, leaving enough overhang to lift out the fudge.
Make the fudge
  1. Combine the chocolate chips, sweetened condensed milk, butter, espresso powder, and salt in a medium saucepan.
  2. Melt over low heat, stirring often, for 5 to 8 minutes, until smooth.
  3. Remove the pan from the heat.
  4. Stir in the vanilla and peppermint extracts.
  5. Spread the mixture evenly in the prepared pan.
Add the topping
  1. Sprinkle the crushed peppermint candies evenly over the fudge and gently press them into the surface.
  2. Refrigerate for at least 2 hours, until firm.
  3. Lift the fudge out using the parchment.
  4. Let it sit at room temperature for 10 minutes.
  5. Cut into 36 pieces.

Notes

For clean cuts, warm and wipe the knife between slices. Store airtight in the refrigerator for up to 2 weeks; freeze for up to 3 months. For a dairy-free version, use dairy-free chocolate chips, coconut condensed milk, and vegan butter.