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Peppermint Mocha Christmas Fudge

Peppermint Mocha Christmas Fudge (No fuss + 5-min prep!)

This peppermint mocha Christmas fudge is a VERY simple recipe with just five minutes of prep! It's almost effortless to make and it's absolutely delicious!
4.85 from 13 votes
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Prep Time: 5 minutes
Additional Time: 4 hours
Total Time: 5 minutes

Ingredients

  • 4 tbsp unsalted butter 1/2 stick
  • 1 14 oz can sweetened condensed milk*
  • 3 c dark chocolate chips I used Hershey brand; you'll need 2 bags
  • 2 c mini marshmallows
  • 1 tsp peppermint extract
  • 4 tsp ground coffee I use decaf + more for sprinkling on top
  • Crushed candy canes for sprinkling on top

Instructions

  • Line square baking dish (8x8" or 9x9") with aluminum foil. Spray the foil with cooking spray. 
  • Add butter to a medium saucepan over medium heat. Allow the butter to mostly melt, and then add in the sweetened condensed milk and dark chocolate chips. Stir until chips are melted - about 2 minutes. Add in mini marshmallows, stir occasionally until they dissolve into the mixture - about another 2 minutes - and then remove from heat. Stir in peppermint extract and ground coffee.
  • Pour the mixture into prepared pan, ensuring you get it to spread as evenly as you can across the pan. (It's not going to be very runny, so don't worry about trying to fit every nook and cranny. Gravity will eventually help it settle.) 
  • Immediately sprinkle crushed candy canes and ground coffee on top.
  • Allow to cool a bit on the counter before transferring to the fridge to set overnight. (No need to cover with plastic wrap.) 
  • Remove pan from fridge, lift fudge out with foil, and then use a sharp knife to slice fudge into about 32 smaller pieces. You can make fewer cuts than this to produce larger pieces of fudge, but because this is such a decadent and sweet treat, I like to make smaller pieces. 
  • Store in an airtight container at room temperature for several days. It'll stay moist & delicious for quite a while!

Notes

*In order to make sure others would achieve the same outcome, I used Eagle Brand sweetened condensed milk since it's widely available. I noticed it's much thicker than my store brand, so if you use something other than Eagle Brand, it could potentially affect the recipe. I really don't know that it'd make THAT much of a difference, but because texture is key to this recipe, you might want to use Eagle Brand just because you know it'll work!