Are you ready for a no-fail, no cook, peppermint flavoured fudge recipe? Look no further than our 3-ingredient Christmas fudge! With only about 3 minutes of prep required, it’s simple to make but results in the ultimate tasty fudge. Perfect to serve at your holiday gatherings or to gift to others at Christmas time! {Gluten-free, dairy-free & vegan-friendly}
Easy Christmas Fudge – Only 3 ingredients!
Fudge is the ultimate delicious treat for any sweet tooth, especially during the holiday season. With our 3-ingredient Christmas fudge recipe, you can enjoy homemade fudge in a matter of minutes.
Unlike traditional fudge recipes which require a candy thermometer, and cooking heavy cream and sugar over the stove, this flavoured fudge recipe bypasses all those steps. The result is delicious, creamy and festive fudge, with no hovering over a hot stove.
All you need is a microwave and a microwave-safe bowl to melt the dark chocolate and coconut condensed milk. Add in the peppermint extract, and chill the fudge until firm and ready to serve. This is the perfect holiday treat to make ahead of time too!
To make our homemade Christmas fudge extra jolly, we added peppermint extract and topped it with crushed candy cane pieces. The best part is, it’s easily customizable so you can always switch it up to meet your holiday needs!
For more easy treats, check out these 3-Ingredient Peanut Butter Blossoms and 3-ingredient No Bake Cheesecake Cups!
Why We Love This Dark Chocolate Fudge Recipe
- Quick: This easy Christmas fudge recipe comes together in only 3 minutes. We use the microwave to melt our dark chocolate, so there’s no need to worry about a double boiler, although you can use one if you’d like.
- Simple: With only 3 basic ingredients, this dark chocolate fudge is perfect for beginners in the kitchen. It’s a no-fail recipe that’s pretty hard to mess up!
- Makes a great gift: Homemade gifts are always the best gifts. Who can say no to a made-from-scratch peppermint fudge? This is the perfect last minute gift option to spread some holiday cheer.
Required Ingredients
- 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 dark chocolate bar instead of 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 that perfect mint and chocolate flavour combination.
- Optional toppings: To add more minty flavour and colour, you can top this fudge with crushed candy cane or peppermint candies.
How to Make Christmas Fudge – Step by Step Instructions
- Line an 8×8 inch square baking pan 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 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 pieces.
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!
Tips for the Best Chocolate Fudge Recipe
- 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, 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.
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
Refrigerator: Store this easy fudge recipe in an airtight container in the fridge for up to 3 weeks.
Freezer: The homemade fudge can be stored in a freezer safe container for up to 3 months.
Fudge Topping Ideas
The topping options for this 3-ingredient Christmas fudge 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)
- Christmas cookies (like healthy shortbread cookies)
- Hot chocolate with cacao
- Turmeric latte with almond milk
- Red wine
- Croissants
Recipe Variations
- Use different flavoured 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 make low 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 flavour: 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 Easy Snacks & Treats
- Chocolate Covered Pecans
- Peppermint Cheesecake Bites
- 3-Ingredient Almond Flour Cookies
- Healthy Christmas Snacks for Kids
- Snowman Truffles
- Oat Thumbprint Cookies
- Chocolate Coconut Balls
- White Chocolate Coconut Truffles
Did you make this recipe? Scroll down to leave a star rating and review!
3-Ingredient Christmas Fudge Recipe
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.
Video
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.
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