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I’m going to let you in on a holiday secret. You do not need a candy thermometer or a pot of bubbling-hot sugar to make jaw-droppingly delicious, pro-level fudge.

This is my no-fail, no-stress, wow factor recipe for the most festive, delicious, and easy peppermint fudge you will ever make. It’s the perfect swalty (sweet + salty) treat and the new star of my Holiday Cookie Box.

It has a rich, dark chocolate base and a creamy, cool peppermint top. But the real secret—the thing that makes everyone’s eyes go wide—is the flaky sea salt. We add it to the base and sprinkle it on top! It’s the perfect swalty balance to the sweet chocolate and sharp peppermint, making the whole thing taste incredibly rich and balanced.

This is true wow factor without the work, and you don’t even have to turn on your oven.

Why You’ll Love This Recipe

A No-Fail, No-Stress Recipe: I’m serious! No candy thermometers, no boiling sugar. This is a 5-minute microwave recipe that sets up perfectly every single time.
The Perfect Swalty Flavor: This is the ultimate sweet + minty + salty combo. The flaky sea salt is a true wow factor that balances the sweetness and makes the chocolate taste richer.
A Holiday Showstopper: The beautiful, clean-cut, two-layer peppermint bark look is so festive and professional.
Perfect for Your Holiday Cookie Box: This fudge is sturdy, cuts into beautiful geometric squares, and lasts for weeks, making it the ideal no-stress addition to your Holiday Cookie Box!

Step-by-Step Instructions

First, let’s get our station ready. This is a fast recipe! Line an 8×8 inch baking pan (this is my favorite, go-to size for all bars and fudge) with parchment paper, leaving a little overhang on the sides. This is my non-negotiable, no-stress hack for lifting the fudge out later for perfect, clean-cut squares.

Now for the first layer. In a large, microwave-safe bowl, combine your semisweet or dark chocolate chips, half of the sweetened condensed milk, a little butter, and a pinch of your flaky sea salt. Microwave in 30-second bursts, stirring in between, until it’s all melted and luscious.

Pour this dark chocolate mixture into your prepared 8×8 pan and spread it into a smooth, even layer.

Pop this into the fridge for about 10-15 minutes to set up just slightly while we make the next layer.

In a new (or cleaned) microwave-safe bowl, combine the white chocolate chips, the rest of the sweetened condensed milk, and a little more butter. Microwave again in short bursts until it’s melted and smooth. Stir in your peppermint extract.

Pour the white peppermint layer on top of the dark chocolate layer and spread it quickly.

Immediately—while the white layer is still wet and glossy—sprinkle it with your crushed candy canes and another generous, wow factor sprinkle of flaky sea salt (I always use Maldon).

Now for the hardest part: let it chill in the fridge for at least 2 hours until it’s completely firm. Then, use the parchment paper handles to lift the whole block out, cut it into small squares, and add it to your Holiday Cookie Box!

Ava’s Notes

The Sea Salt is the Pro-Level Secret: This is the most important note! Why the salt? It’s my pro-level trick that does two things: it balances the sharp, cool flavor of the peppermint (so it’s not overpowering), and it actually makes the dark chocolate layer taste richer and less one-note sweet. It’s the swalty wow factor that makes it taste gourmet.
Peppermint Extract, NOT Mint: This is my must-have rule for holiday baking! Please use peppermint extract. “Mint” extract can taste a little like spearmint or toothpaste. Peppermint is that classic, festive candy cane flavor.
Work Fast! This no-fail fudge sets up very quickly once you stir it. Have your baking pan, toppings, and spatula all ready to go before you put the bowls in the microwave.
How to Get Clean Cuts: For those perfect, pro-level geometric squares, use a large, sharp chef’s knife. Run the blade under very hot water, wipe it dry, and then make one firm cut. Repeat for every single cut. It’s a no-stress trick that makes your fudge look like it came from a fancy candy shop.