This peppermint fudge is the perfect no bake holiday dessert made with just 4 ingredients! No butter, no condensed milk, and no sugar needed. 3 grams net carbs per serving.
I love making my own homemade candies, especially during the holiday season. It’s the one time of the year where my fridge is PACKED with various desserts, most of them setting or being in the process of receiving a thick layer of frosting. While I typically make cookies and bark, I’ve recently started making fudge.
I’ve been meaning to share a peppermint fudge recipe for quite some time. One of my friends is OBSESSED with the peppermint and chocolate combination, to the point where her freezer has three different brands of mint chocolate chip ice cream at any one time. As I am yet to find an appropriate Christmas gift for her, I know part of it will include this delicious fudge.
Now, unlike traditional fudge recipes, this one is made with no condensed milk and no butter. Instead, a combination of chocolate chips, almond butter, and peppermint extract is used. The texture is so smooth and creamy, it melts in your mouth. It’s full of chocolate mint flavor, without being overpowering.
I gave a batch of these to my taste tester friends and NO ONE believed me when I said that it was completely dairy free and sugar free- It tasted like any classic fudge!
How do you make peppermint fudge?
- Chocolate Chips– Any chocolate chips can be used. I used keto chocolate chips, to keep this fudge keto friendly and dairy free.
- Almond butter– Smooth and drippy almond butter, with no added sugar. Do not use crunchy almond butter, or it will not melt into the chocolate.
- Peppermint extract– Obviously a must for a peppermint recipe! Now, it may be tempting to add a few drops, but two is plenty!
- Vanilla extract– Even though there is peppermint extract, the addition of the vanilla balances out the mint and the chocolate.
In microwave safe bowl or a double boiler, heat up the chocolate chips and almond butter until warm and melted. Whisk in the peppermint extract and vanilla extract. Now, distribute the fudge amongst an 18-count mini muffin tin. Refrigerate for at least 30 minutes, to firm up.
Tips to make the best fudge
- If you don’t want to use almond butter, you can also use drippy peanut butter or tahini. The peanut butter flavor can be overpowering, so add an extra drop of peppermint extract.
- You must use peppermint extract, NOT mint extract. The latter loses the mint flavor after several hours.
- If you follow no specific diet, you can use any chocolate chips or chopped chocolate of choice.
How do you store chocolate peppermint fudge?
- To store: Fudge is best stored in the refrigerator, in a sealable container. The fudge will keep fresh for up to 4 weeks.
- To freeze: Place fudge in a ziplock bag or shallow container and store in the freezer for up to 6 months.
More easy holiday desserts to try
- Line a 12-count muffin tin with muffin liners and set aside.
- In a microwave safe bowl or small saucepan, heat up your chocolate chips with almond butter until warm. Whisk together, until combined. Stir through your peppermint extract and vanilla extract.
- Distribute the fudge mixture amongst the muffin tins and refrigerate for at least an hour, to firm up.
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