Classic Stovetop Peppermint Fudge
This is a holiday classic for a reason. It’s rich, creamy, and full of peppermint flavor. You NEED a candy thermometer to get the perfect temperature so that the fudge sets correctly. But don’t be scared about making candy! I’ll walk you through it and show you it’s no big deal.
I make this every year for Christmas and love putting on some music and enjoying the smell of peppermint filling the kitchen. When I make cookie and candy tins, this always gets tucked in.
Table of Contents
Ingredients and Tools You’ll Need
You need your candy thermometer here to get the right temperature. Use a high-quality, pure peppermint extract to give your fudge the best flavor. If you prefer a milder peppermint flavor, start with 1 teaspoon of peppermint extract and add more to taste.
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This makes 36 pieces. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Candy thermometer
- 2-quart saucepan
- electric hand mixer
- square dish 8×8 or 9×9
Ingredients
- 2¼ cups granulated sugar
- ½ teaspoon salt
- ⅔ cup half-and-half (you can substitute equal parts milk and cream)
- 1 tablespoon corn syrup
- 3 tablespoons butter
- 2 teaspoons peppermint extract
- ½ teaspoon vanilla extract
- Crushed peppermint candies
How to Make Peppermint Fudge
Don’t be intimidated. You can do this! It’s just mixing, cooking, and waiting. While it’s cooking, DON’T stir it. It will make the fudge grainy. Just be patient with each step. If you live above sea level, read here to learn about candy-making at high altitudes. And if it’s rainy or humid, make this another day. The moisture will stop it from setting right.
Step One: Prep Your Dish
Butter your square dish. Just get it done now so you’re not scrambling later.
Step Two: Mix And Heat
Dump everything EXCEPT the butter and extracts into your saucepan. So that’s sugar, half-and-half, salt, and corn syrup. Give it a good whisk and start heating over medium-low heat until it bubbles.
Step Three: Cook To 240°F
Here’s where you need to be patient. Cook this mixture (don’t stir it anymore!) until your thermometer reads 240°F. It’ll heat up fast at first, then slow WAY down in the 230s. This is normal. Don’t panic. Just wait. When it hits 240°F, immediately take it off the heat.
Step Four: Add The Flavoring
Let it sit for about a minute to stop bubbling. Then add your butter, peppermint extract, and vanilla RIGHT on top. But here’s the key – don’t stir it! Just let it sit there.
Step Five: Cool Down Time
Now you wait again. Let this cool for about 20-30 minutes until the side of the pan feels warm but not hot when you touch it.
Step Six: Beat Until Firm
Time to beat it! Use your hand mixer on medium-low and beat for 1-3 minutes. You’re watching for it to start firming up and losing that shiny look. Don’t overbeat or you’ll have a mess.
Step Seven: Pour And Top
Quickly pour it into your buttered dish. Sprinkle those crushed peppermint candies on top while it’s still soft. Flatten and even it out.
Step Eight: Cool And Cut
Let it cool completely (about 20 minutes), then cut into squares. Enjoy!
Storage instructions
Store in an airtight container for a week at room temperature, or 2 weeks in the fridge. If you see any condensation, remove it with a paper towel to stop the fudge from becoming sticky.
If you want to freeze your fudge, cut it into squares and put them on a parchment-lined baking sheet in a single layer. Freeze them for one hour, then place them in an airtight container for 2 months.
Questions and Troubleshooting
You need one to do this recipe. It’s the only way to make sure your sugar mixture reaches the correct temperature (you can’t eyeball this). They are pretty affordable and very useful, but you could also find someone to borrow one from.
Sugar crystals probably formed while it was cooking. Or it cooked too quickly or didn’t reach the correct temperature. Make sure you use a candy thermometer and avoid stirring the mixture while it’s heating up.
The fudge probably cooked a little too long. Next time, remove it from the heat just as it hits 240°F. You can also try beating it for a shorter amount of time to prevent it from becoming too firm.
More Fudge Recipes
Now that you’re a pro (or at least not scared anymore), make some more!
- Vanilla fudge is a classic, and just like this one, without the peppermint.
- Grandma’s old-fashioned fudge is creamy and chocolatey – what’s not to love?!
- If you love Reese’s cups, you’ll LOVE this peanut butter fudge.
- For something sweet and crunchy, try maple nut fudge.
Printable Recipe
Peppermint Fudge
Equipment
- 2 quart saucepan
- electric hand mixer
- square dish 8×8 or 9×9
Ingredients
- 2¼ cups granulated sugar
- ½ teaspoon salt
- ⅔ cup half-and-half
- 1 tablespoon corn syrup
- 3 tablespoons butter
- 2 teaspoons peppermint extract
- ½ teaspoon vanilla extract
- Crushed peppermint candies
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Instructions
- Prep dish. Butter a square dish (7×7, 8×8, or 9×9) and set aside.
- Combine all ingredients except butter and extracts. In a 2-quart saucepan, combine the sugar, half-and-half, salt, and corn syrup. Whisk to combine and bring to a boil over medium-low heat.
- Heat to 240°F. Cook the mixture without stirring until it reaches 240°F, as measured by a candy thermometer. It is common for the mixture to heat up quickly at first, then slow down in the 230s. Be patient. Once the temperature is reached, immediately remove the pan from the heat.
- Add butter and extracts. Let the sugar mixture sit for a minute to stop bubbling. Place the butter, peppermint extract, and vanilla extract on top, but do NOT stir. Allow the mixture to cool at room temperature for about 20-30 minutes until the side of the pan is warm, but not hot, to the touch.
- Beat until firm. Using a hand mixer on medium-low, beat the fudge mixture for 1-3 minutes until it just starts to firm up and lose its shine. Be careful not to overbeat.
- Pour into a prepared dish. Quickly pour or scoop the fudge into a buttered 8×8-inch or 9×9-inch dish. Sprinkle crushed peppermint candies or candy canes on top.
- Cool and cut. Let the fudge cool completely for about 20 minutes, then cut into 1-inch squares and enjoy!
Notes
Nutrition
Love,
Katie, Thank you very much!
I followed your (very well illustrated) recipe and the fudge is delicious.
I was looking for a peppermint classic fudge recipe, and this is it.
For cooling, I left the candy thermometer in and cooled to 130 degrees before stirring with a really stout wooden spoon.
hi Keith! I’m so glad you liked it! I love classic candies like this too. thanks for the tips on mixing it without a mixer.