Peppermint Fudge

This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and was gone quickly!

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  • Paper Houses:
  • 2 large sheets of white Bristol board
  • Template (at
  • Pen or pencil
  • Scissors
  • Markers
  • Tape or glue
  • Gingerbread Truffles:
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup whipping cream, hot
  • Pinch of salt
  • 8 ounces dark chocolate, melted
  • 8 ounces milk chocolate, melted (for chocolate shells)
  • Aluminum foil


    Make the paper houses: Print out the stencil (see link above) and trace it 24 times on Bristol board.
    Draw folding lines onto each house and cut out the houses.
    Gently fold along the folding lines, then draw your desired pattern onto the houses (on the opposite side of the folding lines), making sure to include a number from 1-24.
    To build the houses, stick some tape or glue (tape works best!) onto the tabs and tape the houses together from the inside, leaving the roofs open.
    Set aside and make the truffles.

    To make the truffles: In a small bowl, combine the cinnamon, ginger, cloves and nutmeg.
    Measure 3 teaspoons of gingerbread spice mix and add to the hot cream, dissolving completely.
    Add the cream and salt to the melted dark chocolate and stir until fully combined.
    Place in the fridge until chilled and thickened, 1-2 hours.
    Beat the ganache with an electric mixer until it lightens in colour and thickens to piping consistency.
    Place in a piping bag fitted with a large, round tip.
    Pour some melted milk chocolate into a chocolate mold of your choice and spread onto the inside of the mold to cover all walls.
    Place in the freezer to stiffen, about 5-10 minutes.
    Fill the chocolates with the ganache filling, then top with more melted chocolate.
    Return to the freezer to stiffen, 10-20 minutes.
    Unmold, then wrap in aluminum foil.
    Place 1 chocolate in each house and tape the roofs shut.
    These chocolates are best stored in the fridge, unless you are tempering the chocolate, as tempered chocolate is best kept at room temperature.

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    1. j

      This recipe is amazing!

    2. Y

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

    3. A

      I admittedly made a few changes, but I think the concept is the same and made it so good.

    4. D

      I used your recipe as a starting point and then added a few of my own things.

    5. M

      It's very tasty and very easy to cook,

    6. S

      This recipe is delicious! 5th recipe I've tried.

    7. J

      I absolutely love the simplicity of this recipe.

    8. L

      Thanks for the suggestion!

    9. S

      So nice .. i wish i could make these

    10. E

      I love this recipe

    11. M

      Your site is the only one I use because I know everything will end up great!

    12. a


    13. j

      Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!

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