Irresistible melt-in-your-mouth chocolate peppermint fudge, made in one bowl, in the microwave! Making homemade fudge has never been easier!
I wish all of you the very best Christmas ever!
I’m so looking forward to spend mine with my family, eating lots of delicious Christmas food and cookies!!
This fudge is one that my mom made every year during the Christmas cookie season, from an old falling apart cookbook up in her kitchen cookbook cupboard, and it’s one of my absolute favorites! The heavenly chocolatey mint pieces just melt in your mouth…it’s like a Christmas party in your mouth that you wish you could savor forever.
And on top of that, 100% of the cooking of this fudge is done in the microwave! No constant stirring on the stovetop, just stick the bowl in the microwave and press start! It’s all made in one bowl, so you barely have any dishes to do (which is a major bonus, right??) You do need an electric hand mixer to finish the candy off and give it an amazing thick texture (which is really ok, because any recipe that you get to lick the beaters at the end is a good one! )
I love the simplicity of this recipe, and most importantly, I love to eat this fudge! Wow all your friends by bringing a plate of these to your holiday parties, or hoard the candy all for yourself…either way, it won’t last long!
Have a very Merry Christmas!
- ¾ cup Butter (1 and ½ sticks)
- 3 cups Granulated Sugar
- 5 and ⅓ ounces Evaporated Milk
- 2 cups Semi Sweet Chocolate Chips
- 1 jar (7 ounces) Marshmallow Crème
- 1 teaspoon Peppermint Extract
- Cut butter into pieces, and place in a large microwave safe bowl. Add Granulated Sugar and Evaporated milk.
- Microwave butter, sugar, and milk for 12 minutes on 70% Power, pausing the microwave 3-4 times to stir. Meanwhile, prepare a 9x13 baking dish by spraying with nonstick cooking spray. Set aside.
- Immediately after the 12 minutes have finished, remove bowl from microwave, and stir in Chocolate chips until melted.
- Add Marshmallow Crème and Peppermint Extract, and using an electric handheld mixer, beat ingredients on medium to high speed until well blended, about 3 minutes.
- Pour mixture into prepared baking pan, and smooth evenly with a knife or rubber spatula.
- Cool completely at room temperature before cutting into squares.
- Store fudge in a tightly sealed container, in the refrigerator, for up to 7 days.
- Makes 40 squares.
Recipe from Everyday Microwave Cooking For Everyday Cooks by Toshiba with Phyllis Massey.
If you love cookies (especially around Christmastime!) as much as I do, you’ve gotta try out these: