Why You’ll Love This Recipe

I appreciate how this recipe captures the charm of traditional homemade fudge while adding a peppermint lift that keeps each bite interesting. I love the smooth, creamy texture created by marshmallow creme and the rich sweetness from the cooked sugar mixture. I also enjoy how generous the yield is, making it perfect for gifting, parties, or holiday gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ (12 ounce) bags semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup margarine
4 ½ cups white sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract

Directions

I place the chocolate chips, marshmallow creme, and margarine into a large mixing bowl.
I combine the sugar and evaporated milk in a large pot over medium-low heat, stirring constantly until it reaches a rolling boil.
Once boiling, I reduce the heat to low and continue stirring gently, avoiding the edges of the pot.
I cook the mixture until it reaches 240°F (115°C), checking with a candy thermometer or testing by dropping a small amount into cold water to form a soft ball that flattens when pressed.
I pour the hot sugar mixture over the ingredients in the mixing bowl and stir until fully combined.
I stir in the vanilla and peppermint extract.
I line a 9×13-inch rimmed baking sheet with waxed paper, pour in the fudge mixture, and refrigerate it for about 2 hours or until completely set.
Once set, I warm a knife under hot water and cut the fudge into 1-inch squares.

Servings and Timing

Servings: 117 pieces
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes

Variations

I sometimes use dark chocolate chips for a deeper, more intense chocolate flavor.
I enjoy adding crushed peppermint candies on top before chilling for extra crunch.
I occasionally swirl in white chocolate for a marbled effect.
I like adding a pinch of sea salt to enhance the chocolate flavor.
I sometimes mix in chopped nuts, such as walnuts or pecans, for added texture.

Storage/Reheating

I store the fudge in an airtight container at room temperature for up to 1 week.
I refrigerate it if I want firmer squares or plan to keep it longer, up to 3 weeks.
I freeze pieces for up to 3 months, separating layers with parchment paper.
I let frozen fudge thaw in the refrigerator to preserve its creamy texture.

FAQs

Why did my fudge turn grainy?

I find graininess usually happens when sugar crystals form on the pot’s edges, so I avoid scraping the sides while cooking.

Can I use butter instead of margarine?

Yes, I sometimes use butter for a richer flavor, although the texture may vary slightly.

Do I need a candy thermometer?

No, but I prefer using one for accuracy; the cold-water test also works well.

Can I make this without marshmallow creme?

It’s possible, but I find the marshmallow creme helps create a smooth, stable texture.

Can I reduce the sugar?

I avoid reducing it because fudge depends on precise sugar ratios to set properly.

How can I make the peppermint flavor stronger?

I add a little extra peppermint extract, tasting cautiously to avoid overpowering it.

Why isn’t my fudge setting?

It may not have reached the correct temperature; proper heating is essential for setting.

Can I pipe or shape the fudge?

Yes, I beat it until thickened and then pipe or spoon it onto waxed paper.

Can I add food coloring?

Yes, I sometimes swirl in a tiny amount of green or red coloring for a festive look.

What size pan should I use?

I use a 9×13-inch rimmed baking sheet lined with waxed paper for even, firmer pieces.

Conclusion

I love making Granddad’s Peppermint Fudge because it offers the perfect blend of nostalgic, old-fashioned sweetness with a refreshing peppermint finish. Its smooth texture, generous yield, and classic flavor make it a timeless treat that I always enjoy sharing with family and friends.