Looking for more easy fudge recipes? Try my 2-ingredient fudge, salted caramel fudge, and pumpkin fudge. Peppermint and chocolate is a massively underrated flavor combination, in my opinion. That’s why I’ve been on a mission to make as many peppermint chocolate desserts as possible, like Junior Mints, and now peppermint chocolate fudge. With creamy, melt-in-your-mouth chocolate and vibrant peppermint flavor, this duo is sure to be as big a success in your home as it is mine.
Why I love this recipe
It’s naturally dairy-free. No sweetened condensed milk or butter is needed, yet you’d never be able to tell by how decadent it tastes. It’s easy to make. Just combine all the ingredients, portion them into your muffin tins, and let them set in the fridge. It’s that easy. It’s a no-heat recipe. Save the candy thermometer for another day because this recipe requires only a microwave and a few bowls. It’s easy to customize. Swap the chocolate, add mix-ins, or amp up the peppermint flavor. The opportunities are limitless.
Ingredients needed
Chocolate chips. I used homemade vegan chocolate chips, but any type of chocolate chips can be used. Almond butter. Smooth and drippy almond butter, with no added sugar. I used homemade almond butter, but you can use store-bought almond butter too. Peppermint extract. Obviously a must for a peppermint recipe! Now, it may be tempting to add a few drops, but two is plenty! Vanilla extract. Even though there is peppermint extract, the addition of the vanilla balances out the mint and the chocolate.
How to make peppermint fudge
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Line a 12-count muffin tin with muffin liners. Step 2- Combine ingredients. In a microwave-safe bowl or small saucepan, heat the chocolate chips and almond butter until warm. Whisk to combine. Stir in the peppermint and vanilla extracts.Step 3- Chill. Distribute the fudge mixture amongst the muffin tins and refrigerate for at least an hour to firm up.
Arman’s recipe tips and variations
Don’t use mint extract. Trust me, it’s not nearly as flavorful as ‘peppermint extract.’ Make fudge bars. Skip the muffin tin and pour the fudge batter into an 8-inch square pan lined with parchment paper. Once it’s firm, pop out the fudge and slice it into bars with a warm, sharp knife. Add more peppermint flavor. Taste the fudge and add an extra 1-2 drops of peppermint extract if desired. Just remember to go easy since that stuff is potent! Conversely, if you aren’t a huge peppermint fan, you can omit it and simply fold in crushed peppermint candies. Switch up the chocolate. Whatever chocolate you use will be the second most predominant flavor in the recipe, so feel free to use semi-sweet chocolate chips, white chocolate chips, or even layer the two! Decorate the fudge. If I’m making these for Christmas, I like to top the fudge with crushed candy canes or sprinkles for a festive twist.
Storage instructions
To store: Fudge is best stored in the refrigerator, in a sealable container. The fudge will keep fresh for up to 4 weeks. To freeze: Place fudge in a ziplock bag or shallow container and store in the freezer for up to 6 months.
More fudge recipes to try
Rocky road fudge– Rich, creamy chocolate fudge laced with marshmallows, peanuts, and candy. Banana fudge– My family swears this is my best fudge recipe. Protein fudge– The healthiest and most delicious fudge you’ll ever have. Maple fudge– The perfect treat for the maple-lover in your life.
