3.5 from 2 votes
Peppermint Marshmallow Fudge is a favorite all year long! get the recipe at barefeetinthekitchen.com
Peppermint Marshmallow Fudge
Servings: 48 1" pieces
  • 2 cups semi sweet or dark chocolate chips
  • 14 ounces sweetened condensed milk
  • 1/4 cup butter
  • 1/8 teaspoon peppermint extract *
  • 2 cups mini marshmallows or homemade marshmallows chopped small
  • 6 miniature candy canes or 1 large candy cane crushed (I place the candy in a ziploc before crushing, to cut down on the mess!)
  1. Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.  (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
  2. Stir until smooth. Stir in the extract and the marshmallows. Pour into a well-greased pan. (I used an 8x10 pan, however any size will work.) Top with crushed candy canes. Chill until ready to serve. Store in an airtight container in the refrigerator for up to a week. Enjoy!
  3. * Measure peppermint extract very carefully. I never measure over the bowl! If you add even a few drops too much, the flavor will change from "mint" to "toothpaste."

This fudge will keep nicely in the refrigerator for up to two weeks. Store in an airtight container, separating multiple layers with parchment or wax paper. Serve from the refrigerator.