Easy Peppermint Fudge: The Ultimate Holiday Treat Recipe
This creamy mint chocolate treat delivers big seasonal flavor with minimal effort.
There’s something magical about a plate of homemade fudge, especially when it’s spiked with the festive crunch of peppermint. For years, Ree Drummond’s Easy Peppermint Fudge has been a holiday staple in her kitchen, and for good reason: it’s simple, incredibly flavorful, and looks as pretty as it tastes—a true crowd-pleaser. Whether you’re hosting a holiday party or just craving a sweet, creamy bite, this fudge fits the bill. Let’s dive into Ree’s beloved recipe, her process, and the little tricks that make it extra special.
Why Peppermint Fudge?
Peppermint and chocolate are classic holiday partners, and in Ree Drummond’s world, this fudge is a blend of nostalgia and ease. It’s not just a dessert; it’s a shortcut to Christmas joy. With only a handful of ingredients and minimal kitchen time, you’ll have a treat that’s as lovely to look at as it is to eat. Plus, it’s perfect for gift-giving—wrap it in a pretty box, and it’s instant holiday cheer.
Ingredients for Peppermint Fudge
The beauty of this recipe is its simplicity. Here’s what you’ll need for Ree Drummond’s Easy Peppermint Fudge:
- 3 cups semisweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- 8 whole peppermint candies
- Cooking or baking spray (for greasing the pan)
- Aluminum foil (for lining the pan)
That’s it! No special equipment, no finicky steps—just straightforward ingredients for a stunning dessert.
Step-by-Step Instructions
Let’s walk through how Ree makes her peppermint fudge, step by step.
Preparation
“So, let’s just leave it at that.” With her trademark humor, Ree kicks off by reminding us that sometimes, things really are as simple as they seem.
- Line your pan: Take an 8×8 inch square baking pan and line it with aluminum foil. Go ahead and spray the foil with cooking or baking spray—this makes it much easier to lift out the fudge later.
- Prep the peppermints: Grab your peppermint candies (red or green, not lime—Ree warns against a sneaky lime surprise!). Unwrap them and put them into a plastic bag. Crush the candies using a rolling pin, a heavy skillet, or whatever sturdy kitchen tool you have. You want small bits and some fine “peppermint snow.” Don’t worry about perfection here—little crunches are what make each bite exciting.
Making the Chocolate Mixture
“Everything’s nice and warm and soft. Stir it slowly… until it just barely comes together.”
- Melt the chocolate: In a medium saucepan, combine the chocolate chips and sweetened condensed milk over low heat. Stir gently and constantly until the chocolate is melted and everything is silky smooth. This step is crucial—don’t rush it, and don’t let the mixture get too hot.
- Act quickly: Once the mixture is smooth, work fast. The fudge doesn’t stay silky and perfect forever, so pour it into your prepared pan as soon as it’s ready.
“Use a rubber spatula to get it all out of the bowl and into the pan… and use a dinner knife or offset spatula to smooth out the surface. Don’t go reciting all the states and capitals thinking you’re gonna get to Cheyenne, Wyoming, in the time it takes to spread it into the pan.”
In other words, this is not the time to multitask. Smooth the fudge quickly to get that perfectly even, glossy top.
Adding the Peppermint
- Sprinkle generously: As soon as the fudge is spread, shower the top with your crushed peppermints. Ree recommends pressing them lightly into the chocolate so they stick.
- Snowy finish: Don’t forget that “peppermint powder”—the fine crumbs you made while crushing the candies. Sprinkle these over the top for a snow-dusted effect.
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Chill and Serve
- Refrigerate: Pop the pan into the refrigerator for at least two hours (or longer, if you can wait). The fudge needs time to set up.
- Cut into squares: When it’s firm, use the foil to lift the fudge out of the pan. Peel back the foil and slice your masterpiece into neat squares—or rustic chunks, if you prefer.
Tips for Perfect Peppermint Fudge
Ree’s friendly, conversational style is packed with practical advice:
- Work quickly: The fudge mixture can start to wig out if you let it sit too long before pouring into the pan. Have your pan prepped and your peppermints ready to go.
- Go heavy on the peppermint: Don’t be shy with the crushed candy. The crunch and fresh flavor are what make this fudge special.
- Get creative: Want a little color? Mix red and green peppermints for a festive look. Just be sure they’re actually peppermint, not green apple or lime—Ree sounds the alarm!
- Make it ahead: This fudge actually gets better after a day or two in the fridge, so it’s perfect for holiday prep.
Fudge Variations
While Ree’s recipe keeps things classic, it’s a great base for experimentation. Here are a few ideas:
| Variation | Swap |
|---|---|
| Mint Chocolate Swirl | Use half semisweet and half mint chocolate chips. |
| White Chocolate Peppermint | Replace semisweet with white chocolate chips for a sweeter, creamier fudge. |
| Peppermint Bark Fudge | Swirl in a few tablespoons of melted white chocolate before adding the peppermints. |
These twists are easy to try, and each brings a different vibe to your holiday table.
Frequently Asked Questions
Can I use different candy canes?
Yes! Any classic peppermint candy cane will work, but be sure they’re not flavored with anything besides peppermint (unless you’re feeling adventurous).
Can I make this fudge in the microwave?
Absolutely. Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until melted and smooth. Then proceed with the recipe.
How long will peppermint fudge keep?
Keep it tightly wrapped in the refrigerator for up to a week. It’s best enjoyed within a few days for optimal freshness.
Can I freeze peppermint fudge?
Yes, this fudge freezes well. Wrap it tightly and freeze for up to a month. Thaw in the fridge before serving.
What pan should I use?
An 8×8 inch square baking pan is ideal, but you can use any similar size. Lining with foil makes cleanup a breeze.
Why This Fudge Stands Out
It’s not just the ease of this recipe that makes it a winner—it’s the personality Ree brings to the process. She keeps things light, humorous, and practical, reminding us that holiday cooking should be as joyful as it is delicious. There’s no need for stress or fuss when a dessert is this simple and satisfying.
Plus, the look of the finished fudge—deep chocolate dusted with peppermint “snow”—is downright festive. Serve it at your next gathering, and watch it disappear before your eyes.
Serving and Gift Ideas
Ree’s peppermint fudge is as versatile as it is tasty. Here are a few ways to share the holiday cheer:
- On a dessert tray: Pair with cookies, nuts, and fresh fruit for a stunning spread.
- In gift boxes: Layer squares of fudge in a decorative tin or box for a thoughtful homemade gift.
- On a holiday buffet: Set out a tray of fudge alongside other seasonal sweets—guests will love the variety.
Final Thoughts
Ree Drummond’s Easy Peppermint Fudge is more than a recipe—it’s a celebration of the season, a nod to simplicity, and a testament to the power of delicious chocolate and peppermint. Whether you’re an experienced home cook or a dessert newbie, this fudge is within your grasp. So gather your ingredients, cue up your favorite holiday music, and get ready to make a memory—one creamy, crunchy, pepperminty square at a time.
Happy holidays, happy fudge-making, and remember: green peppermints only if you dare.
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