This creamy Chocolate Peppermint Layered Fudge is an easy, forgiving recipe that’s bursting with that classic chocolate peppermint combination!

Do you have foods that you only make certain times of the year? Fudge is one of those foods for me. I only make it around Christmas.

In fact, I don’t really think much about it the rest of the year. But once December rolls around, I start to think about what variations will be made that Christmas season.

This Chocolate Peppermint Layered Fudge is based off our Quick and Easy Vanilla Fudge that has been a go-to for me since I was in high school.

This is another easy fudge recipe that only takes a bit of time because you have to prepare the two separate layers. No candy thermometer needed though!

The bottom layer is a rich, fudgy chocolate, while the top layer is a creamy vanilla peppermint fudge with crushed peppermints. The combination is perfect for a highly addictive treat!

Tips for Making Chocolate Peppermint Layered Fudge

Make sure you line the pan with aluminum foil, and butter the edges and sides. It’s tempting to skip this step. However, you will find that it is much easier to remove the fudge and cut it into pieces if it’s on the foil.
It is important to constantly stir the fudge while it’s boiling. You don’t want to end up with little brown bits in your fudge from it scorching on the bottom of your pan!
If you plan on keeping the fudge for awhile before eating, make sure to store it in a cool location. The peppermint will start to get melty if you keep it at a warm room temperature for a long time.

Chocolate Peppermint Layered Fudge

Name: Chocolate Peppermint Layered Fudge
Prep time: 30 min
Total time: 2 h 30 min
Yield: 48
Ingredients: 1 1/2 Cups sugar; 1/3 Cup evaporated milk; 1/4 Cup butter; 6 ounces dark chocolate melting wafers/candy coating; 1/2 (7 ounce) jar of marshmallow creme; 1/2 teaspoon vanilla extract; 1 1/4 Cups sugar; 1/3 Cup evaporated milk; 1/4 Cup butter; 8 ounces vanilla candy coating/melting wafers; 1/2 (7 ounce) jar of marshmallow creme; 1/2 teaspoon peppermint extract; 1/2 teaspoon vanilla extract; 1/2 Cup crushed peppermint candies

Yield: 48 pieces

Prep Time: 30 minutes

Refrigeration Time: 2 hours

Total Time: 2 hours 30 minutes

This creamy Chocolate Peppermint Layered Fudge is an easy, forgiving recipe that’s bursting with that classic chocolate peppermint combination!

Ingredients

For the Chocolate Layer

1 1/2 Cups sugar
1/3 Cup evaporated milk
1/4 Cup butter
6 ounces dark chocolate melting wafers/candy coating
1/2 (7 ounce) jar of marshmallow creme
1/2 teaspoon vanilla extract

For the Vanilla Peppermint Layer

1 1/4 Cups sugar
1/3 Cup evaporated milk
1/4 Cup butter
8 ounces vanilla candy coating/melting wafers
1/2 (7 ounce) jar of marshmallow creme
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/2 Cup crushed peppermint candies

Instructions

Line a 9x9 inch baking dish with aluminum foil and butter the bottom and sides. Set aside.
To prepare the chocolate layer: In a large saucepan, stir together sugar and evaporated milk. Add in the butter. Cook over medium heat until sugar dissolves. (Stir occasionally to prevent scorching.) Stirring constantly, bring mixture to a full boil and allow to boil for 5 minutes. Remove from heat and stir in chocolate and marshmallow creme until melted and smooth. Stir in vanilla extract. Pour fudge into prepared baking dish. Smooth with a spatula to even the top. Allow to cool for 15 minutes.
To prepare the vanilla peppermint layer: In a large saucepan, stir together sugar and evaporated milk. Add in the butter. Cook over medium heat until sugar dissolves. (Stir occasionally to prevent scorching.) Stirring constantly, bring mixture to a full boil, and allow to boil for 5 minutes. Remove from heat and stir in vanilla candy coating/melting wafers and marshmallow creme until melted and smooth. Stir in peppermint extract and vanilla extract. Pour vanilla peppermint fudge over the top of the chocolate fudge, and smooth the top with a spatula.
Sprinkle crushed peppermint candies over the top of the fudge, and gently press into the fudge.
Cover fudge and place in the refrigerator to cool and set for at least 1 hour. Cut into pieces.
Store tightly covered in the refrigerator for up to 2 weeks.