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Peppermint Mocha Fudge

A rich and creamy fudge combining the flavors of chocolate, coffee, and peppermint, topped with crushed candy canes for a festive holiday treat.

  • Total Time: 20 minutes
  • Yield: 36 1x

Ingredients

Scale
  • 3/4 cup unsalted butter
  • 3 cups granulated sugar
  • 2/3 cup evaporated milk
  • 2 tsp instant coffee or espresso
  • 12 oz dark chocolate chips
  • 7 oz jar marshmallow creme
  • 1 tsp vanilla extract
  • 1 1/2 cups Andes peppermint crunch baking chips
  • 2 candy canes, crushed

Instructions

  1. Spray a 9×9 baking dish with cooking spray and line with parchment paper.
  2. Combine butter, sugar, and evaporated milk in a heavy-bottomed saucepan.
  3. Bring to a boil over medium heat, stirring frequently.
  4. Once at a full boil, continue boiling for 5 minutes, stirring continuously.
  5. Remove from heat and stir in instant coffee.
  6. Stir in chocolate chips until melted and smooth.
  7. Stir in marshmallow creme and vanilla extract.
  8. Pour into prepared baking dish.
  9. Sprinkle on peppermint crunch baking chips and let sit for five minutes, then gently spread softened chips with an offset spatula.
  10. Sprinkle with crushed candy canes and let cool completely.
  11. Cut into squares and serve.

Notes

For a smoother texture, use a whisk when stirring in the chocolate chips. Let the fudge cool completely before cutting for clean edges. Store in an airtight container at room temperature for up to a week.

  • Author: Sophie Lane
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 113
  • Sugar: 16
  • Sodium: 8
  • Fat: 4
  • Saturated Fat: 3
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 19
  • Fiber: 0
  • Protein: 1
  • Cholesterol: 6