Easy Chocolate Peppermint Fudge Balls

This easy chocolate peppermint fudge balls recipe is the perfect festive treat for a Christmas cookie swap party or holiday get-together.

Course Dessert

Cuisine American

Prep Time 8

Cook Time 7

Cooling time 1 30

Total Time 1 45

Servings balls

Calories 77kcal

Author Wanda Simone

Fit a piece of parchment paper inside the loaf pan so that it overhangs the edges by a few inches on each side.
Melt 2 Tablespoons butter in a medium-sized sauce pan over medium heat.
2 Tablespoons butter
Add in 1½ cups marshmallows, ¾ cups white sugar, ¼ cup milk and 1/8 teaspoon salt.
1½ packed cups mini marshmallows, ¾ cups white sugar, ¼ cup half-and-half, 1/8 teaspoon salt
Cook over medium-high heat, stirring frequently, until the marshmallows have melted, about 7 minutes.
Stir in ½ teaspoon peppermint extract.
½ teaspoon peppermint extract
Remove from the heat.
Add 1 cup of bittersweet chocolate chips to the marshmallow mixture and stir until the chocolate has melted.
1 cup bittersweet chocolate chips
Pour into the parchment paper lined loaf pan.
Let the loaf pan sit on a wire rack until completely cool, about 30 minutes.
Cover and refrigerate until firm at least 1 hour and up to 3 days.
Remove the fudge from the loaf pan by pulling up on the parchment paper overhang.
Cut the fudge into 1 inch squares.
Roll each square between your hands so that it forms a ball.
Then roll each ball in the crushed peppermint candies so that the outside is completed covered.
1 cup peppermint candies (such as Starlight or candy canes)
Place the balls in an airtight container with layers separated by parchment paper.
Cover and store in the refrigerator for up to 3 days.

Rolling the fudge into balls can get a little messy so you may want to wear gloves for this step.