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–+ servings
close up of peppermint fudge pieces stack on plate.
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5 from 1 vote

Peppermint Fudge

A deliciously rich and creamy peppermint fudge that’s perfect for the holidays. This stovetop fudge has a smooth texture and the perfect balance of sweetness with a cool peppermint finish. Makes 36 pieces.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time20 minutes
Total Time50 minutes
Course: Dessert
Keyword: Christmas, peppermint fudge
Servings: 36 pieces
Calories: 65kcal
Author: Katie

Equipment

  • Candy thermometer

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

Instructions

  • Prep dish. Butter a 7x7, 8x8 or 9x9 dish 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.
    sugar, half-and-half, and corn syrup cooking in pot.
  • 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 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.
    cooked mixture with butter on top.
  • 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.
    hand beater mixing fudge mixture.
  • Pour into a prepared dish. Quickly pour or scoop the fudge into a buttered 8x8-inch or 9x9-inch dish. Sprinkle crushed peppermint candies or candy canes on top for extra crunch and festive flair.
  • Cool and cut. Let the fudge cool completely for about 20 minutes, then cut into 1-inch squares and enjoy!
    1 inch fudge pieces on plate.

Notes

  • Don’t make fudge on a rainy or humid day, as it can affect the texture and prevent it from setting properly.
  • You must use a thermometer for this. If your sugar mixture isn’t cooked to 240°F it will not set, and it’s quite difficult to figure this out by look.

Nutrition

Calories: 65kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 43mg | Potassium: 7mg | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.01mg