peppermint marshmallow fudge

Published on December 01, 2025

4.8 (245 reviews)

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Prep Time

20 min

Cook Time

10 min

Servings

Imagine the cool, refreshing snap of peppermint wrapped in a silky, sweet marshmallow fudge that melts on the tongue. This Peppermint Marshmallow Fudge delivers that exact moment—a holiday‑worthy treat that’s quick to make, delightfully chewy, and perfect for gifting or a cozy night in. Whether you’re a seasoned baker or a kitchen novice, the simple steps and common pantry items make it an unbeatable addition to your dessert repertoire.

Why You'll Love This Recipe

✓ Refreshing Flavor Balance: The bright peppermint cuts through the rich marshmallow, creating a perfectly balanced sweet‑and‑cool profile that feels festive without being overpowering.

✓ No‑Bake Simplicity: All steps happen on the stovetop and in the fridge, so you skip the oven and still get a dense, creamy texture that holds its shape.

✓ Perfect for Gifting: Cut into bite‑size squares, wrap in parchment, and you have an elegant, homemade present that looks as good as it tastes.

1 cup heavy cream Can substitute with full‑fat coconut milk for dairy‑free.

½ cup unsalted butter Use salted butter and reduce added salt if preferred.

1 tsp peppermint extract Adjust to taste; a little goes a long way.

2 cups mini marshmallows Can use regular marshmallows cut into small pieces.

¼ cup powdered sugar (optional) Dust on top for extra sweetness and a festive look.

Instructions

Melt Chocolate & Butter

In a medium saucepan, combine chopped dark chocolate, butter, and heavy cream. Heat over low, stirring constantly until smooth and fully incorporated, about 5‑7 minutes. Remove from heat; the mixture should be glossy and thick.

Pro Tip: Avoid boiling; excess heat can cause chocolate to seize.

Add Peppermint & Marshmallows

Stir in peppermint extract, then fold in mini marshmallows gently. The heat will slightly melt the marshmallows, creating a gooey texture that binds the fudge without turning it liquid.

Pro Tip: Add the extract at the end to preserve its bright flavor.

Transfer to Pan

Lightly grease a 9‑inch square pan with butter or line with parchment. Pour the fudge mixture, spreading evenly with a spatula. The surface should be smooth but not overly compacted.

Pro Tip: Tap the pan gently on the counter to release air bubbles.

Chill Until Set

Refrigerate the pan for at least 2 hours, or until the fudge is firm to the touch. Proper chilling ensures clean cuts and a glossy finish.

Pro Tip: If the fudge is too soft after 2 hours, add an extra 10 minutes of chilling.

Cut & Serve

Remove the set fudge from the pan using the parchment lift. Cut into 12 even squares with a sharp knife warmed in hot water for smooth edges. Dust with powdered sugar if desired.

Pro Tip: Clean the knife after each cut to prevent sticking.

Expert Tips

Tip #1: Use Fresh Peppermint

Fresh, high‑quality peppermint extract provides a cleaner, more aromatic flavor than generic brands, preventing any bitter aftertaste.

Tip #2: Chill the Pan First

A cold pan helps the fudge set faster and reduces the risk of spreading, giving cleaner edges.

Tip #3: Adjust Sweetness

If you prefer less sweetness, reduce the powdered sugar dusting or use unsweetened chocolate and add a pinch of sea salt.

Storage & Variations

Store the fudge in an airtight container in the refrigerator for up to 5 days. For a festive twist, fold in crushed candy canes or swirl in white chocolate before chilling. To make it vegan, replace butter with coconut oil and use dairy‑free chocolate.