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 Peppermint Candy Recipe

Peppermint Candy Recipe

Pairing peppermint and chocolate is a natural. Family and friends gobble up these sweet confections. —Kandy Clarke, Columbia Falls, Montana
TOTAL TIME: Prep: 25 min. + chilling YIELD:64 servings


  • 1 cup semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk, divided
  • 1 cup white baking chips
  • 3 teaspoons peppermint extract
  • 2 to 3 drops green food coloring


  • 1. In a small saucepan, melt chocolate chips with 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8-in. square dish with waxed paper; butter the paper.
  • 2. Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (let remaining melted chocolate mixture stand at room temperature).
  • 3. In another saucepan, melt white baking chips. Stir in remaining condensed milk until smooth. Remove from the heat; add extract and food coloring. Refrigerate until set. Spread over chocolate layer; spread with reserved chocolate mixture. Refrigerate until set. Cut into 1-in. pieces. Yield: about 1-1/2 pounds (64 pieces).

Nutritional Facts

1 piece: 51 calories, 2g fat (1g saturated fat), 3mg cholesterol, 11mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein.

Reviews for Peppermint Candy

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namyers User ID: 7847112 258611
Reviewed Dec. 25, 2016

"This was a big hit at my get together. I did melt the chocolate in the microwave though. Made for an easier cleanup. It did not quite cover the 8x8 pan, but all in all I would make this again."

[email protected] User ID: 2797539 239739
Reviewed Dec. 19, 2015

"Omg!!! This awful it tastes good but you cannot cut the candy it is soooo sticky its just like trying to cut chewing gum, threw it away. Ugh! I was so dissappointed"

Kella2 User ID: 8665851 239591
Reviewed Dec. 16, 2015

"Can i replace the white chocolate with candy coating? Will it make a difference?"

Tweetybird924 User ID: 8127989 226768
Reviewed May. 23, 2015

"I am experimenting now for new Christmas recipes. Reading the comments had me really wondering if these were worth trying. I read one where they never turned out, never set properly. Her problem was she used evaporated milk not condensed milk. Some made their own personal changes, which is great to see. I never used the butter as it's a waste since the recipe calls for wax paper. HINT the word WAX!!! I will make this as one of my new Christmas recipes. A very good easy recipe."

Twokayakers User ID: 6428292 215406
Reviewed Dec. 20, 2014

"This came out great and super yummy! I didn't melt all the chocolate the first time and cut the ingredients in half. Then after I did the peppermint layer, used the rest of the halved ingredients for the top chocolate layer. We cut them into smaller, 1/2 squares. Definitely recommend, very easy to make."

treacher User ID: 8163541 215193
Reviewed Dec. 17, 2014

"I found this recipe to be very simple and very tasty, it reminded me of andes candy."

swtplps User ID: 8159131 214930
Reviewed Dec. 14, 2014

"This recipe is very good and tasty! I will definately make again. The only thing I found was that I had to make two batches of the chocolate. Not being an expert at chocolate but have had my share with it, chocolate that is left out is not easy to work with. I made the first batch using all of it for the bottom part and made a second one using all of it for the top part and was so much easier to work with."

lingthai User ID: 8094971 3486
Reviewed Nov. 27, 2014

"firefoxkitty, you must use condensed milk, not evaporated milk."

firefoxkitty User ID: 7554278 3065
Reviewed Dec. 27, 2013

"This only made syrup. My Christmas gift to my nephew and niece is still sitting in the freezer, not set up. The candy for Christmas dinner, likewise ruined. I even had 12 oz of evaporated milk not 14 and used 1 1/2 cups of the chips each, still syrup only. Disgusted!!"

manpabrown User ID: 1979130 4017
Reviewed Dec. 30, 2012

"maybe use 2 tsp mint instead of 3? Depends on how much you love mint."

Rosalyn Karol User ID: 1804113 3944
Reviewed Dec. 20, 2012

"Finished product does NOT look like the picture-and 8-inch pan is too big, makes a thin candy."

4Huskers User ID: 5191012 6637
Reviewed Dec. 12, 2012

"P.S. I use mint extract instead of peppermint."

4Huskers User ID: 5191012 6636
Reviewed Dec. 12, 2012

"I have been making this recipe for a long time for Christmas and it always turns out excellent. Someone asked about cutting it. I found a suggestion on google to use a pizza cutter and I did that this morning and it worked perfect! These are so easy to make, look great and tastes wonderful!"

beckihomecki User ID: 1537566 4945
Reviewed Dec. 12, 2012

"I was a little worried about this recipe at first because I am a marshmallow cream cook fudge kind of person. But I am glad I gave it a try as it was very good and easy to make. To spread the second layer all you need to do is wait just until the mint chocolate isn't warm anymore and the make blobs of it around the pan. Then take a spatula and gently merge the blobs together and to the edges. Since I live in Wisconsin I put my fudge outside for a few minutes to quickly set and lets just say this fudge is so good even the squirrles like it!"

beckihomecki User ID: 1537566 5935
Reviewed Dec. 11, 2012 Edited Dec. 12, 2012

"I wasn't sure about this recipe at first because I am a fan of the marshmallow cream fudge you cook; but I am glad I gaveit a try. It was very good. The second layer you can just blop the mint in blobs around the pm"

clownclara User ID: 1450043 4690
Reviewed Dec. 7, 2012

"I thought this recipe was too easy to be true and found that to be right this a.m. when I took it out of the frig to cut. It was very tasty, pretty easy to assemble, however I now find that I must wrap every piece because it is sticky. It is also difficult to cut even with a buttered knife."

wendyellis User ID: 3765123 4015
Reviewed Nov. 30, 2012

"I don't understand how you are supposed to spread the white chocolate layer in the pan if you "refrigerate until set" first - doesn't it get hard when you refrigerate it?"

hamster528 User ID: 6672109 199014
Reviewed Nov. 20, 2012

"I found it hard to spread the 2nd layer of chocolate on because it was only room temperature. If I made it again i would reheat it...i have large gaps in the 2nd layer but will still be yummy."

pavgirl User ID: 6398134 4688
Reviewed Aug. 29, 2012

"Any one know if these need to be refridgerated and how long will they keep. Thank-you."

suepdow User ID: 3689466 5769
Reviewed Mar. 27, 2012

"easy to make and delicious! Even people who are not "peppermint lovers" raved about how good this was!"

ealtvater User ID: 6267960 3451
Reviewed Jan. 26, 2012

"I loved making this recipe! It was ver easy and everyone loved it! Can not wait to try it with different flavors."

sjacnsmith User ID: 4105236 3018
Reviewed Jan. 13, 2012

"Really liked these. With the consistency and flavor of fudge but with cool peppermint too, they were way too easy to eat. I made raspberry as well and the red and green combination looked great in my gift boxes for Christmas. I only with that the volume of the chocolate layer was a little greater so it would be easier to get two layers out of it. One layer was always thin. This goes in my "keeper" box, for sure."

MamaDaudelin User ID: 5872825 3012
Reviewed Dec. 21, 2011

"Sooo easy and yummy!! Next batch I'm going to try Raspberry instead of the mint!"

Bcarroll2919 User ID: 1484504 6631
Reviewed Dec. 4, 2011

"I have made this candy every year since I found it. I change up the type of chocolate and extract to make other variations too (raspberry and milk chocolate, orange and dark chocolate)"

NevadaRose User ID: 4283670 3868
Reviewed Jul. 2, 2011

"Wonderful, easy recipe that is addictive. I made this, took it into the office, and it was gobbled up. Couldn't quit eatting it!"

love2bake_PA User ID: 3577776 6630
Reviewed Dec. 20, 2010

"Tasty and easy. I brought a batch to work today. Everyove raved about them and several people asked for the recipe."

morford95 User ID: 4343102 3450
Reviewed Dec. 16, 2010

"This is a family favorite and a hit any time I make it for others. I call it Peppermint Fudge. I cut the peppermint extract to 2 teaspoons and add another drop or two of the food coloring. It does set up really fast; the key for me is to reheat the remaning chocolate just before adding it to the top."

chocolate lady User ID: 4496914 1653
Reviewed Dec. 14, 2010

"I make a similar layered mint chocolate candy every year that turns out great. I use 2 cups of semi-sweet chocolate chips and add 2 teaspoons of vanilla extract after melting the chocolate with the sweetened condensed milk. I use 1 tablespoon of peppermint extract. There is no need to refrigerate the mint layer before adding it on top of the first chocolate layer. Refrigerate 10 minutes between adding each layer. Chill for 2 hours before removing the waxed paper and cutting. I do not butter or grease the waxed paper. It peels right off!"

lex0220 User ID: 4702987 5933
Reviewed Dec. 28, 2009

"A word of caution..use real butter. I used smart balance spread and the bottom layer never set. Even after removing the wax paper and puting this in the freezer...still tacky. That said...this recipe didnt work for me taste wise either. The mint portion was very intense and stiffer (due to same amount of chips and alot less sweetened condo milk) and the chocolate was just..lost. I will try with PB chips and 3/4 cup sweetened condo milk next time. Might save it. But i doubt it. Oh well.."

debbiezalaznik User ID: 1692476 6629
Reviewed Dec. 26, 2009

"The chocolate for me was sticky and hard to handle. I had some trouble spreading the layers. The candy tasted very good."

copinkcuffs User ID: 4586469 2998
Reviewed Dec. 25, 2009

"After reading reviews on the candy being too thin, I decided to double the recipe. Other than that, I made it exactly to specification, and it came out very soft. More like fudge, than chocolate candy. The flavor was still there, which was delicious, but it was not what I was expecting. Could not serve it in a bowl like the picture shows. I had to serve it right on the wax paper with a knife, otherwise it would've stuck together. I probably won't make it again."

ccoffeytoh User ID: 4252765 6626
Reviewed Dec. 21, 2009

"it was the best treat at thanks giving"

JFelt User ID: 3081208 2964
Reviewed Dec. 21, 2009

"This was simple and very tasty. I believe making it in 2 layers instead of three would be easier and not change the taste a bit."

[email protected] User ID: 2187140 2572
Reviewed Dec. 19, 2009

"This was excellent and simple to make. I agre it didn't make up as high as the picture, but my 3 boys sure didn't care."

suec72104 User ID: 676276 2997
Reviewed Dec. 19, 2009

"I agree that the candy turned out thinner than it looked in the pictures. To adjust I used the 1 cup chips and 3/4 cup milk for the entire bottom layer and make the same for the top layer. I also used red food coloring for 1 batch and green for another batch and added crushed peppermint to the middle layers. Very good!!"

stoogin User ID: 4455313 5767
Reviewed Dec. 19, 2009

"I have to agree that this recipe sets up fast but the taste is well worth it. Next time I make this I will just make a chocolate and mint layer, not three layers like the recipe calls for."

JudiLee User ID: 1725180 4739
Reviewed Dec. 18, 2009

"I agree with HoneyBun2009. This set up too quickly and while it may taste good it looked flat. Not nice and thick like the picture."

HoneyBun2009 User ID: 4461491 2376
Reviewed Dec. 18, 2009

"The recipe set up quickly before you can spread in the buttered pan."

sanders1122 User ID: 4632158 3942
Reviewed Dec. 18, 2009

"My daughter and I just made this and OMG it is soooo good!!! Thank you!!!"

lynnew User ID: 904779 1707
Reviewed Dec. 17, 2009

"I made this on 12/11/09 and we both loved it.

Have to be careful how much chocolate we eat though , we both love mint. I won't make
any candy that requires a termometer. First
time I made fudge this year out of the xmas
cookies and candy book. I'm having so much
fun... Thank you"

tkarinas User ID: 4389335 5931
Reviewed Dec. 17, 2009

"This recipe tastes so good, I have to hide it from my family in order to have it to serve at parties and family meals. It is definitely a keeper and we'll be making it many more times."

LouannPearson User ID: 4534435 1652
Reviewed Dec. 17, 2009

"I just got done making this and it is now ready. It is the best!!! Thank you for another great recipe!"

annalisa_harmon User ID: 4521665 1706
Reviewed Dec. 14, 2009

"It is good!"

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