Are you ready for a no-fail, no cook, peppermint fudge recipe for the holidays? Look no further than our 3-ingredient Christmas fudge! With only about 3 minutes of prep required, it’s a cinch to make but results in a creamy, decadent fudge perfect for your Christmas cookie trays or dessert tables. It’s the perfect holiday treat! {Gluten-free, dairy-free & vegan-friendly}
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Easy Christmas Fudge with Peppermint Candies
Many of us grew up eating homemade fudge around the holidays and look forward to that sweet, chocolaty flavor every year. However, traditional fudge recipes require a candy thermometer and cooking heavy cream and sugar over the stove, which is messy and a little intimidating for beginners.
This delicious 3-ingredient Christmas fudge recipe bypasses all those steps. It requires just 3 simple ingredients and uses the microwave as the heat source. It’s so simple yet has a delicious mint chocolate flavor that looks and tastes just like your childhood Christmas memories!
For more easy treats, check out these 3-Ingredient Peanut Butter Blossoms and 3-ingredient No Bake Cheesecake Cups!
Why You’ll Love This 3 Ingredient Mint Fudge Recipe
- Easiest fudge recipe ever
- Formulated by a Registered Dietitian to be lower in sugar than regular fudge
- Uses the microwave – no fussy double boiler
- Requires 3 simple ingredients: sweetened condensed milk, dark chocolate, and mint extract
- Homemade Christmas fudge makes a great last-minute gift
- Easy to make dairy-free
- Festive colors for the Christmas season
Ingredient Notes
- Coconut condensed milk: Instead of using regular sweetened condensed milk, we used coconut condensed milk. The brand I found was significantly lower in sugar than regular condensed milk which is why I opted for that option instead. With manganese, copper and iron, it’s also a great dairy alternative. Coconut condensed milk can be found in the health food section of many grocery stores or you can also get it here.
- Dark chocolate: Use a chocolate bar, not dark chocolate chips, to ensure optimal melting. We used 70% dark chocolate for the extra kick of antioxidants, but any percentage works.
- Peppermint extract: To make this Christmas fudge extra festive, we added in peppermint extract for a classic mint chocolate flavor.
- Optional toppings: To add more minty flavor and color, you can top this fudge with crushed candy cane or peppermint candies. We also like to add festive sprinkles, chopped Andes candies, or mini chocolate chips for extra crunch.
How to Make Christmas Fudge – Step by Step Instructions
- Line an 8×8 inch square baking dish with parchment paper. Be sure to leave enough excess parchment paper hanging over the sides to use as a handle when removing the fudge to slice before serving.
- In a microwave safe bowl, combine the condensed milk and chopped dark chocolate. Microwave in 20 second increments just until the chocolate has melted. Give the dark chocolate and condensed milk mixture a few slow stirs before placing back in the microwave. When the chocolate is melted, stir the two ingredients together until uniform and smooth. Stir in peppermint extract
- Pour the melted chocolate mixture into the prepared pan and sprinkle crushed candy cane pieces on top of the fudge. Refrigerate for a minimum of 1 and a half hours or until firm. Remove from pan. Using a sharp knife, slice into 16-24 small squares.
Expert Tip: To easily crush candy canes, place them in a large resealable bag and smash them with a meat mallet or hammer. Crush until desired consistency is achieved. Use for all your festive treats!
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- I used a coconut condensed milk that was lower in sugar than most brands for this 3 ingredient fudge recipe. Try to find one with less added sugar, if possible, to reduce overall sugar content.
- For fudge with a creamier texture, use freshly chopped chocolate instead of chocolate chips, as chocolate chips don’t tend to melt as well since they’re designed to hold their shape.
- I used a 70% dark chocolate for my fudge. You can use a higher or lower percentage if desired.
- Be careful that you don’t overheat the chocolate and coconut condensed milk in the microwave. This can overcook the chocolate and result in grainy fudge. Instead, heat the chocolate in 20 to 30-second intervals just until the chocolate has melted, mixing in between.
- Mix fudge ingredients very slowly to prevent air pockets from forming. This results in a richer and creamier fudge.
- If you prefer to not use the microwave, you can use the double boiler method and make this fudge on the stovetop instead.
Recipe FAQs
Any type of chocolate can be used. Lighter chocolate will typically take longer to set. Semi-sweet chocolate is a good in-between option, and dark chocolate will set the fastest.
Dark chocolate also melts faster because it has a higher proportion of cocoa butter and fat. If possible, use a chocolate bar instead of chocolate chips. A finely chopped bar of chocolate will melt easier than chips.
To make creamy fudge, make sure that you check the chocolate and condensed milk every 20 seconds when you’re heating it. Slowly stir the mixture to ensure extra air is not incorporated. Do not over heat the chocolate as it could over cook, making the fudge grainy in texture.
This recipe can easily be doubled and made in a 9×13 pan or two 8×8 pans. The chocolate may take a little bit longer to melt, but still continue to check it every 20 seconds, to ensure it doesn’t get overcooked.
How to Store Fudge
To refrigerate: Store this Christmas fudge in an airtight container in the fridge for up to 3 weeks.
To freeze: The homemade fudge can be stored in a freezer safe container for up to 3 months.
Fudge Topping Ideas
The topping and mix-in options for this basic fudge recipe are endless!
Here are a few ideas to get you started:
- Chopped nuts (pistachios, pecans, almonds)
- Dried fruit like cranberries
- Salted caramel
- Christmas sprinkles
- Sprinkle of flaked sea salt
- Chopped Oreos
- Chopped chocolate bar
- White chocolate chips
Serving Suggestions
Fudge is best served with a cold glass of milk or plant-based alternative.
Other options include:
- Fresh fruit (Try this Christmas fruit wreath or Christmas fruit salad)
- Chocolate covered strawberries with nuts
- Chocolate dipped clementines
- Christmas cookies (like healthy shortbread cookies)
- Dark chocolate hot chocolate
- Turmeric latte with almond milk
- Red wine
- Croissants
Recipe Variations
- Use different types of chocolate: For white chocolate fudge, try using white chocolate, or use semi-sweet chocolate instead of dark. Simply substitute the amount in a 1:1 ratio for the dark chocolate.
- To reduce the sugar: Look for a lower sugar or sugar free condensed milk. Coconut condensed milk is often lower in sugar than traditional sweetened condensed milk. If you prefer a less sweet fudge, you can also use an unsweetened chocolate bar since the condensed milk already contributes some sweetness.
- Switch up the flavor: After the chocolate is melted, stir in 1 cup natural peanut or nut butter, then refrigerate for easy peanut butter fudge you can eat any time of year. Omit the peppermint extract or use vanilla extract instead.
More Healthier Holiday Treats
- Chocolate Covered Pecans
- Peppermint Cheesecake Bites
- 3-Ingredient Almond Flour Cookies
- Snowman Truffles
- Chocolate Coconut Balls
- White Chocolate Coconut Truffles
Did you make this recipe? Scroll down to leave a star rating and review!
Easy 3-Ingredient Christmas Fudge Recipe {with Peppermint}
Video
Ingredients
- 1 14 ounce can coconut condensed milk (about 1 1/2 cups)
- 2 cups plus 2 tablespoons roughly chopped dark chocolate
- 1/2 teaspoon peppermint extract (optional)
For topping:
- 1/3 cup crushed candy canes
Instructions
- Line an 8×8 inch square baking pan with parchment paper and set aside.
- In a microwave safe bowl, add the coconut condensed milk and chopped chocolate.
- Microwave in 20-second intervals until the chocolate has just melted. Remove the bowl from the microwave and stir the two ingredients together slowly until smooth. Stir in peppermint extract, if using.
- Pour the mixture into the lined pan, smoothing out the surface with a spatula until evenly distributed.
- Sprinkle on the chopped candy cane pieces and press down slightly to help them adhere. Refrigerate for at least an hour and a half, or until fudge has firmed up.
- Slice into 16-24 pieces. Serve or store in the fridge for later.
Notes
- I used a coconut condensed milk that was lower in sugar than most brands for this fudge recipe. Try to find one with less added sugar, if possible, to reduce overall sugar content.
- For fudge with a creamier texture, use freshly chopped chocolate instead of chocolate chips, as chocolate chips don’t tend to melt as well since they’re designed to hold their shape.
- I used a 70% dark chocolate for my fudge. You can use a higher or lower percentage if desired.
- Be careful that you don’t overheat the chocolate and coconut condensed milk in the microwave, since this may result in grainy fudge, as the chocolate may get overcooked. Instead, heat the chocolate in 20 second spurts just until the chocolate has melted, mixing in between.
- Mix fudge ingredients very slowly to prevent air pockets from forming. This results in a more rich and creamy fudge.
- If you prefer to not use the microwave, you can use the double boiler method and make this fudge on the stovetop instead.
Nutrition
This recipe was originally published in December 2022 and was updated in December 2024 to include more helpful tips.
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