Joy the Baker

Peppermint Pretzel Marshmallow Fudge

by 77 Comments

Peppermint Pretzel Marshmallow Fudge

I don’t know whether I should rip into some yo mama jokes, flip a table, or pull the fire alarm, or just stop and shove aaaalll of the fudge into my face.

This fudge makes me feel aggressive.  Like I should beat my chest with pride.  Like I should… maybe I should stop talking.

The thing is… I feel like I made candy.  I’m pretty sure I made candy. Yup, I definitely made candy.  This fudge is the real deal.  No microwave.  No sweetened condensed milk.  We’re using  a real pot, a real candy thermometer, real cream, and we’re twerking sugar and chocolate into fudge.

Why would be so excited about doing something the hard way? Well… I think it’s important to know how to do things the old-school way before learning the quick tricks.  You know… like long division in mathematics.   (Do people do long division anymore?  That was always a special kind of torture.) Maybe long division isn’t the right analogy.  Fudge is way better than long division.

Peppermint Pretzel Marshmallow Fudge

Here’s what we’re going to need:  granulated sugar and brown sugar, melted butter, corn syrup, half-and-half, salt, vanilla extract, dark chocolate, and just because:  marshmallows, peppermint candy, and pretzels.  Turnt up.

Peppermint Pretzel Marshmallow Fudge

Into a heavy bottom saucepan with the sugars, corn syrup, butter, cream, and salt.

Peppermint Pretzel Marshmallow Fudge

Stir until over medium heat until the mixture is bubbling sugar lava.

Don’t worry.  It’s cool.

Peppermint Pretzel Marshmallow Fudge

Stir in the chocolate pieces.  Stir and stir over medium-low heat until melted.

This is where we clip a candy thermometer to the edge of the simmering chocolate mixture and let it cook away.  We’re going to bring the mixture to 234 degrees F.

Yes.  This is essential and super official.  We’re creating a smooth and creamy fudge.

Peppermint Pretzel Marshmallow Fudge

I greased the pan, threw in parchment paper, and greased the parchment paper.  There’s no way this fudge is sticking.

In the bottom of the pan with marshmallows, crushed peppermint, and pretzel pieces.

Peppermint Pretzel Marshmallow Fudge

The warm fudge mixture is poured over the bottom layer of toppings then a mega-ton of marshmallows, mint, and pretzels are pressed into the top of the warm fudge.

Peppermint Pretzel Marshmallow Fudge

Cooling time in the refrigerator will allow the fudge to harden and set.

Peppermint Pretzel Marshmallow Fudge

Slice into small squares and wrap.  Set aside a few cubes for yourself.  They’re the sweet, salty, minty bites are impossible to resist.

We really should talk about food gift packaging, don’t you think?  I like these white rectangle boxes for fudge and cooking packing.

Make some fudge and happy holidays!  xo

Print
Peppermint Pretzel Marshmallow Fudge

Ingredients

  • 1/2 cup unsalted butter, melted
  • 2 cups packed dark brown sugar
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1 cup half and half
  • 1/4 to 1/2 teaspoon sea salt
  • 10 ounces bittersweet chocolate chips
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups mini marshmallows
  • 1/2 cup crushed peppermint candy
  • 1 cup crushed pretzels

Instructions

  1. Lightly spray a 9x13-inch baking pan with non-stick cooking spray. Line with parchment paper and lightly grease the parchment paper. Sprinkle the bottom of the pan with 1 cup of mini marshmallows, half of the peppermint candy, and half of the pretzel pieces.
  2. In a medium, heavy-bottom saucepan stir together butter, brown sugar, granulated sugar, corn syrup, halt and half, and sea salt over medium heat.
  3. Bring mixture to a boil and reduce heat to low. Allow to simmer for three minutes, stirring occasionally.
  4. Add the chocolate chips and stir until completely melted and combined. The mixture will still be simmering as you stir in the chocolate so be careful!
  5. Clip a candy thermometer to the edge of the pot and watch as the mixture comes to 234 degrees F. There's no need to stir the mixture as it comes up to temperature.
  6. Once the mixture reaches 234 degrees F, remove from heat and allow to cool for 10 minutes.
  7. Add vanilla extract and 1/2 cup mini marshmallows to the still warm chocolate fudge. Using electric hand beaters, beat the mixture together until marshmallows are completely melted and combined, about 3 minutes.
  8. While the mixture is still warm, pour it over the marshmallows, peppermint, and pretzels in the prepared pan. Immediately sprinkle the top of the fudge with the remaining marshmallows, peppermint, and pretzels. Press in just slightly while the fudge is still warm.
  9. Cover the pan in plastic wrap or foil and allow to rest in the refrigerator for at least 4 hours or until solid through.
  10. Once cooled, remove from the pan and slice into small cubes.
  11. Wrap individually and share with everyone!
https://joythebaker.com/2014/12/peppermint-pretzel-marshmallow-fudge/

Reader Interactions

Comments

  1. Anna

    I figured I’d leave a comment to say how awesome this fudge is considering I’ve made it so many times at this point. The recipe works literally every time, even with different flavor variations. My favorite is to make it with peanut butter and marshmallows instead of the peppermint and pretzels (fluffernutter fudge, if you will). I swirl the peanut butter in right after I pour it into the pan. Really pretty, so delicious, and so easy! My family demands it every christmas now. Thanks for the recipe!

    Reply

  2. alison

    Hi Joy,

    I know it’s unlikely that you’ll answer a comment on over a year old post, but I take real issue with your recipe and feel as if you’ve left out some crucial steps, which is very disappointing because I made a double batch of this recipe and it turned out poorly.

    1. You say to cool the fudge for 10 minutes. Most of the sites I’ve googled say to cool to 110 degrees.

    2. You say to beat the marshmallow in the fudge until it has melted, so I stopped far sooner than 3 minutes. Most of the instructions I’ve found online say to beat for at least 10 minutes, until it’s fluffy and has lost its sheen.

    I’m sure your proportions were right, but the instructions were too vague, and now I have two 9×13 pans of loose, gooey fudge. :/

    Reply

  5. Kim

    I’ve made this twice but I think I’m doing something wrong. It becomes like a soft caramel candy instead of classic fudge consistency. What am I doing wrong? :(

    Reply

  7. Tess

    Making my 3rd batch of this tonight- to wrap up and give as Christmas gifts. Thanks for this beautiful recipe, Joy! I usually mess up fudge, but this came out perfect every time.

    Reply

  9. Elizabeth

    Question- I made this last night- used a candy thermometer and it was easy to cut coming out of the fridge, but when I left a few slices at room temp for maybe an hour it was very stiky/stretchy- kind of like caramels but not in a good way. I didn’t substetute any ingredients. Any ideas what went wrong?

    Reply

  10. Melissa

    Licking the spoon right now. Made this and it was amazing. Then created a rocky road version by adding some pecans and taking out the peppermint. The fam is loving… thank you for making another super creative and delicious recipe!

    Reply

  18. Stephanie Leland

    Just tried this recipe and it’s cooling on the counter right now :)

    Mine does not look nearly as pretty, and I’m thinking it’s because I waited too long to pour into the pan and ended up having to squish the fudge around with my fingers to get it spread out. Can you give us a temp for when we should pour the fudge into the pan? I was afraid of melting the bottom layer of marshmallows so I may have waited too long. Thanks!

    Reply

  19. Lynn hawks

    Love your style. A girl after MY OWN HEART. I am a gourmet candy maker and am ALL about “the best ingredients” You can find and afford. And enjoying the PROCESS of specialty candy making:). Lovely blog Joy. So glad I have found you!

    Reply

  20. Kim

    Unfortunately my family and I don’t like the pretzels, marshmellow and peppermint with our fudge but I’m making it the fudge itself anyhow because homemade fudge is the best! Curiously, could I use white chocolate chips for this fudge recipe? I want to make this again but I have a few friends who are allergic to chocolate!

    Reply

  25. Sara

    I’m also interested to hear how long these keep at room temp—would love to gift some for holidays but would need to make them in advance. Thanks!

    Reply

  30. shineshka

    Wow, epic fudge! I especially love the topping on both sides! (Do we call the bottom layer of goodies toppings?) Love everything about it! :)

    Reply

  33. Thea

    These look fabulous! Since I’m the only one in my fam of five that likes mint can I replace the mint candies with other items like graham crackers, Reese’s cups or other suggestions?

    Reply

  34. Jennifer

    made this today – holy balls it came out great! selling this action at a bake sale but will absolutely be making another pan. totally appreciate that it’s a 9×13 size – no wussy 8×8 for you! right on!

    Reply

  35. Tiana

    Is there something I could substitute for the corn syrup? I’d like to make this for a party this weekend but have a friend with a corn allergy.

    Reply

  42. Awn

    Was just talking about what treats I’m bringing to work for Christmas and this might make the list now! Question – would a meat thermometer work in place of a candy thermometer? Yes I’m that poor at the moment.

    Reply

  43. Megan

    Looks amazing – we can’t get half and half here in NZ, in fact I don’t even know what it is! What could I use as a substitute?

    Reply

    • Amanda Clark Youngers

      half-and-half is equal parts whole milk (4% milk fat) and heavy (whipping) cream. i don’t know if you have a similar product in NZ, but you could probably mix it up yourself! good luck, and happy holidays!

      Reply

  48. Alison

    This looks AMAZING. How long does it keep? Do the pretzels stay crispy? I would worry about them getting soggy over time.

    Reply

  61. Girl Named Allyn

    Long division is of the devil. It was right up there with diagramming sentences in terms of sheer torture. OH THE PAIN.
    This fudge, however… yes please.
    I really appreciate that you posted it right after that salad recipe. I do love a well balanced diet.

    Reply

  64. dc

    Love the mint/mallow/pretzel thing, but having lost more than one pot and candy thermometer to destruction I’ll stick to marshmallow fluff or sweetened condensed milk fudge. lol Thanks for sharing this!

    Reply

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