This Easy Dark Chocolate Peppermint Fudge is rich and chocolaty with a smooth, creamy texture! It takes under 20 minutes and Andes peppermint chips bring the holiday cheer!
Line an 8 inch square baking dish with foil. Try not to have too many wrinkles because it will be impressed in your fudge.
In a large, heavy gauge saucepan, add the sugar, evaporated milk, butter and salt. Cook over medium heat, stirring constantly until it comes to a boil, then continue cooking (still stirring) for 5 minutes.
Immediately add marshmallows and chocolate. Stir vigorously until the marshmallows and chocolate have melted and the mixture is smooth.
Pour fudge into your prepared pan and sprinkle the peppermint candies on top, pressing down slightly to meld them with the fudge.
Chill for 2 hours or until firm. Pick up the foil and fudge from the baking pan, remove the foil from around the fudge and cut into squares on a cutting board with a large sharp knife.
Notes
The original recipe makes 48 small squares of fudge. I cut mine a lot large than that for the photos. If you want yours the same size as mine, then cut it into 16 squares.