Why is my 3 ingredient fudge not setting?

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start . Everything must be completely melted before it is transferred to the pan to cool.

What is the secret to smooth fudge that is not gritty?

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring , you avoid creating seed crystals.

Why won't my 2 ingredient fudge set?

The main reason is that your Fudge has not reached the optimum temperature . If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What does cream of tartar do in fudge?

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking . It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

How to make fudge thicker?

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

What temperature should fudge be cooked at?

Cook until the correct temperature Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

How long do you boil fudge to get to soft ball stage?

How long does it take to make fudge: about 18 min to reach boiling. about 40 minutes to reach soft ball stage. 60 minutes to cool. 28 minutes to beat in a KitchenAid (your time for this may vary) 4 hours to set.

Can you reboil fudge that hasn't set?

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

What happens if you over mix fudge?

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

What to do with failed fudge?

Options for what you can do with your unset fudge: OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream . OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

How do you describe high quality fudge?

High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.

What gives fudge its firm texture?

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Can you beat fudge too much?

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock . Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

Why do you add salt to fudge?

Salt: While some homemade fudge recipes do not call for salt, I find it essential for balancing out the sweetness of the condensed milk .

Easy Peppermint Fudge Recipe - Live Well Bake Often (2024)

Home » » Easy 5-Ingredient Peppermint Fudge

by Danielle on Dec 8, 2014 (updated Jan 11, 2021) 61 comments »

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4.91 from 11 ratings

This Easy 5-IngredientPeppermint Fudgefeatures two layers of decadent fudge and is full of peppermint flavor. The perfect treat for Christmas!

*Photos updated December 2016*

When I was a kid, my dad would always make a batch of fudge every year around Christmas. You know, the fudge recipe on the back of the marshmallow creme jars? Yep, that was the one he made every single year. Now that I’m older, I like to make a batch of fudge every year around Christmas too. But I prefer to make my fudgeas easy as possible.

Say hello toone of the easiest fudge recipes you will ever make. You only need 5 ingredients to make this layered fudge and you can prepare it in less than30 minutes! Now that’s my kind of recipe!

Ingredients for This Recipe

For this white chocolate peppermint fudge recipe, you’ll need the following:

Semi-sweet chocolate chips:I prefer using semi-sweet chocolate chips in this recipe because they nicely balance out the sweet white chocolate.
White chocolate chips:Be careful when melting white chocolate as it has a tendency to seize up.
Sweetened condensed milk:Not to be confused with evaporated milk! This helps to sweeten the fudge.
Peppermint extract:Don’t add more than the recipe calls for, otherwise your Christmas fudge may wind up tasting like toothpaste.
Candy canes:Crushed candy canes make the perfect topping for this fudge.

How to Make Peppermint Fudge

This sweetened condensed milk fudge is made my simply melting down the chocolate chips with the sweetened condensed milk in a saucepan. If you want to make this recipe even easier, you can use the microwave instead.

You’ll make the chocolate layer first and pop it into therefrigerator while you make the white chocolate layer. Once you make the white chocolate fudge, you’ll mix in a little peppermint extract and some crushed candy canes. Then, simply layer the white chocolate peppermint fudge on top of the chocolate layerand sprinkle some more crushed candy canes on top.

The hardest part of making this recipe is waiting for the fudge to chill. You’ll need to allow about two hours for the fudge to chill,which makes it a perfect treat to make ahead of time too!

FAQ’s

How Long Does It Last?

Homemade fudge may be stored in an airtight container in the refrigerator for up to 1 week.

Can You Freeze It?

Yes! Leftover fudge may be frozen for up to 3 months, thaw overnight in the refrigerator.

Baking Tips

Ilike to make two separate layers of fudge in this recipe because I think it looks a little prettier, but you can easily use all semi-sweet or white chocolate chips.
If you’re not really a huge fan of peppermint, simply leave the peppermint extract and candy canes out and mix in some sprinkles instead.
Chopped up chocolate bars may be substituted for the chocolate chips, if desired.

More Easy Fudge Recipes to Try!

Peanut Butter Fudge
Turtle Fudge
S’mores Fudge
Classic Chocolate Fudge

Peppermint Fudge

4.91 from 11 ratings

Prep Time: 30 minutes mins

Chill Time: 2 hours hrs

Total Time: 2 hours hrs 30 minutes mins

This Easy 5-Ingredient Peppermint Fudge features two layers of decadent fudge and is full of peppermint flavor. The perfect treat for Christmas!

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Ingredients

Servings: 16 pieces

1 and ½ cups (270 grams) semi-sweet chocolate chips
1 and ½ cups (270 grams) white chocolate chips
1 14-ounce can (396 grams) sweetened condensed milk , divided
½ teaspoon peppermint extract (adjust to taste)
½ cup (70 grams) crushed candy canes (about 5 candy canes)

Instructions

Line an 8-inch square baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and set aside.
Add the semi-sweet chocolate chips and 2/3 cup (198 grams) of sweetened condensed milk to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Scoop the chocolate fudge into the prepared pan and spread around into an even layer. Transfer to the refrigerator to chill while you make the second layer.
Add the white chocolate chips and remaining 2/3 cup (198 grams) of sweetened condensed milk to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Add in the peppermint extract and half of the crushed candy canes to the white chocolate mixture and stir until well combined. Remove the chocolate fudge from the refrigerator and scoop the white chocolate peppermint fudge on top and smooth it out. Sprinkle the remaining crushed candy canes on top of the fudge.
Transfer the baking pan back to the refrigerator and refrigerate for at least two hours, or until the fudge is set. Remove the fudge out of the pan by lifting the edges of the aluminum foil out of the pan, slice into pieces, and enjoy.

Notes

If you prefer to use just one kind of chocolate, simply melt 3 cups of EITHER the semi sweet chocolate chips OR white chocolate chips with the entire can of sweetened condensed milk. Once smooth and melted, add the peppermint extract and candy canes as noted in the recipe above. Pour mixture into the prepared baking pan and refrigerate for at least two hours.

Storage instructions:Fudge may be stored in an airtight container in the refrigerator for up to 1 week. Leftover fudge may be frozen for up to 3 months, thaw overnight in the refrigerator.

Cuisine: American

Course: Dessert

Author: Danielle

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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Christmas

originally published on Dec 8, 2014 (last updated Jan 11, 2021)

61 commentsLeave a comment »

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61 comments on “Easy 5-Ingredient Peppermint Fudge”

Patrycja Chudziak —December 18, 2014 @ 10:37 am Reply
I must make this fudge this weekend…and see who can gobble it up faster..me or my son lol.
Alice @ Hip Foodie Mom —December 22, 2014 @ 8:35 am Reply
I LOVE this festive and yummy peppermint fudge!!! and only 5 ingredients?!!! totally trying this!! love!
Danielle —April 12, 2015 @ 12:41 pm Reply
Sounds great, Jul! Hope you enjoy the recipe!
Karina —August 25, 2016 @ 6:05 am Reply
Could you use just the peppermint extract without the crushed candy for a smoother fudge?
- Danielle —August 25, 2016 @ 7:41 am Reply
  Yes, that would work fine! Just adjust the peppermint extract to your personal preference.
Gwynn —December 4, 2017 @ 7:50 pm Reply
Could I use baking chocolate instead of the bittersweet chocolate to reduce the sugar a tad?
- Danielle —December 5, 2017 @ 9:11 am Reply
  I haven’t tried it, but I think that would be fine. I would use an equal amount of chocolate (270 grams of each) in place of the chocolate chips.
Lori Kenney —December 18, 2021 @ 11:45 am Reply
Great recipe but instead of using semi sweet chocolate chips I used Expresso morsels..it made the recipe even better..I have had people asking me to make them a whole pan of it
AshleyMara —December 17, 2022 @ 3:38 am Reply
Easy recipe!
Debbie —December 23, 2022 @ 10:02 am Reply
I made this recipe twice with 2 layers and turned out great. Made an all chocolate with nuts also great. Two days later I made the peppermint and Chocolate again great, two hours later I made and all chocolate and it never set up ? Today I trying to made the two layer peppermint and chocolate and the chocolate doesn’t with to set up?? Can’t figure out what the problem is now?
- Danielle —December 23, 2022 @ 3:05 pm Reply
  Did you do anything differently? Did you make sure to use sweetened condensed milk and not evaporated milk?
Tater —December 26, 2022 @ 7:17 pm Reply
Super great fudge! I like it super minty and doubled the peppermint extract, it came out fantastic. I put the crushed candy canes on half, my husband liked it more without and I liked it more with. Definitely recommend adding it to only half of you’re unsure which you prefer, I think it’s great with and without. Making more of this fudge for sure!
John Rhoe —April 24, 2023 @ 11:36 pm Reply
Suer simple and REALLY good.I made it for friends and neinorhood kids.
Carol —November 17, 2023 @ 6:30 pm Reply
Expected a better tasting fudge.
Susanna —December 12, 2023 @ 10:03 pm Reply
Is it Evaporated milk or some other milk? The fudge didn’t set up to be hard at all.
Something wrong here and I followed it exactly.
- Danielle —December 13, 2023 @ 10:02 am Reply
  You need sweetened condensed milk for this recipe, not evaporated milk. This is explained in the post and noted in the recipe. If you used evaporated milk, the fudge won’t set up properly.