This creamy fudge has a light mint flavor to make it extra special for the holidays.




  • Line a 13x9x2-inch pan with foil, extending foil over edges of pan. Butter foil and set pan aside.

  • Butter the sides of a heavy 3-quart saucepan. In the saucepan, combine the sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium; continue cooking and stirring 10 minutes.

  • Remove pan from heat. Add chocolate pieces, the marshmallow creme, and peppermint extract. Stir until chocolate melts and mixture is combined. Beat by hand for 1 minute. Spread into prepared pan. Sprinkle with peppermint candies, if you like. Score into 1-inch pieces while warm. Cover and chill the fudge.

  • When fudge is firm, use foil to lift it out of the pan. Cut into squares. Store in tightly covered container in the refrigerator.


For a neater appearance, shake the peppermint pieces in a sieve to remove the very small pieces.

Nutrition Facts

83 calories; 3 g total fat; 6 mg cholesterol; 26 mg sodium. 14 g carbohydrates; 0 g protein;