All through the year I look forward to the weekend because it’s my baking time. I spend time during the week planning what I’m going to bake and how it fits in to the time of year. I often bake for the holidays, the season, or for whatever is in season. However, once December hits I often dread baking because it’s an everyday thing instead of an every weekend thing.
I’m always so busy at this time of year making cookies. Sure I make my usual cupcakes and brownies but I mostly just make cookies. It’s what people want and they don’t want to make them themselves. I don’t mind baking for other people but I’m always overloaded during the Christmas season.
So when it’s time for me to make my own sweet treats I often pass on the cookies. While I will make a batch or two of cupcakes I’ve been turning to fudge more and more. Fudge is a treat that usually only has a handful of ingredients, it takes about 15-20 minutes to make, and you can make it in so many different flavors!
This time around I made Peppermint Bark Fudge. Nothing says Christmas like peppermint and this delicious white chocolate peppermint fudge on top of a layer of dark chocolate fudge just screams Christmas. It’s such an amazing fudge. That rich, dark chocolate and the smooth peppermint layer on top is like a holiday delight for your mouth.
I love this fudge because it only takes about 20 minutes to make. It lasts for 2-3 weeks so I can make it at the beginning of December and keep on serving it until Christmas Day. That means if we have any unexpected guests I’ll have a sweet treat to serve them on the spot. It’s also great to give as a holiday gift when given in a festive tin!
- 1 (14 oz) can sweetened condensed milk
- 1 c. dark chocolate chips
- 1 c. white chocolate chips
- 1 t. vanilla
- ½ t. peppermint extract
- ⅓ c. crushed candy canes, divided (about 5 candy canes)
- Line an 8 x 8 pan with aluminum foil and spray with cooking spray.
- Divide the condensed milk in half.
- Place half of the condensed milk in a medium saucepan with the dark chocolate chips. Cook over medium heat, stirring constantly until the chocolate is completely melted. Remove from heat and stir in the vanilla.
- Pour the dark chocolate mixture into the pan and put the pan in the refrigerator.
- Place the other half of the condensed milk in a medium saucepan with the white chocolate chips. Cook over medium heat, stirring constantly until the chocolate is completely melted. Remove from heat and stir in the peppermint extract and half the candy canes.
- Pour the white chocolate mixture over top of the dark chocolate mixture and sprinkle with the remaining crushed candy canes.
- Allow the fudge to harden completely before cutting into 24 squares.
Looking for more Food Gift Ideas for the holidays? Check out what my blogger friends made!
- Chocolate Mixed Nut Clusters by Family Around The Table
- Mama T’s Garlic-Parmesan Seasoning Mix by Tip Garden
- Chocolate Holiday Stir Sticks by The Freshman Cook
- Reindeer Crunch by Palatable Pastime
- Peppermint Bark Fudge by Hezzi-D’s Books and Cooks
- Taco Spice Mix by A Kitchen Hoor’s Adventures
- Churro Chex Mix by Books n’ Cooks
- Espresso Hot Fudge Sauce by Strawberry Blondie Kitchen
- Old Fashioned Divinity by House of Nash Eats
- Rosemary Parmesan Crackers by Karen’s Kitchen Stories
- Infused Olive Oils by Bear & Bug Eats
- Brownie Mix by Making the Most of Naptime
- Mulled Cider Spice Mix by Everyday Eileen
- Caramel and Chocolate Dipped Pretzel Rods by Making Miracles
- White Chocolate Cranberry-Orange Bark by The Redhead Baker
- Orange Cranberry Walnut Loaf by Red Cottage Chronicles
- Hand Blended Mulling Spices by Culinary Adventures with Camilla