I’m slowly trying to get back into baking. After the holidays this year I just didn’t have any interest in baking or sweets. I’ve been trying to watch my weight and it’s hard to do that when I have cakes, cookies, and fudge laying around the house. I also have been so busy working on my Spring Sweets Week that I haven’t had a whole lot of time for baking.
In an effort to get a jump start on the late winter/early spring holidays I decided to make some fudge for Valentine’s Day and for St. Patrick’s Day. I chose both of those because I knew I had sprinkles that would work for both of those holidays. Originally I was going to make one batter and then use different sprinkles for each but then I had a change of opinion.
After looking in my pantry I realized I had a lot of cake mixes and brownie mixes and I had no clue when I was going to use them all because I usually make both from scratch. I decided to use them in my fudge. I made Cake Batter Fudge for Valentine’s Day and this delicious Peppermint Brown Batter Fudge for St. Patrick’s Day.
I started with fudge because it’s so easy to make and it doesn’t take much effort. Since I really wasn’t up for a big bake this was the perfect way to ease back in to sweets. In fact, this recipe has just five ingredients and it took about 10 minutes to make so I was able to make it, wash the dishes, and have plenty of time to work on my blog while J took his afternoon nap.
To make the fudge I simply heated together brownie mix, sweetened condensed milk, and chocolate chips. Once it was melted I added in peppermint extract and Sprinkle Pop American Hero Sprinkle Mix. Now I realize that this sprinkle mix has camouflage colors and gold stars but the greens, black, and sparkling gold stars were perfect for St. Patrick’s Day as well.
The fudge turned out really good. It was creamy, chocolatey, and had a nice finish of peppermint. The sprinkles both in the fudge and on top really stood out and reminded me of St. Patrick’s Day. This is a great dessert that the kids could help make and decorate as well.
- 1 can sweetened condensed milk
- ½ c. brownie mix
- 2 c. chocolate chips
- 1 t. mint extract
- ½ c. green and gold sprinkles
- Place the sweetened condensed milk, brownie mix, and chocolate chips in a medium saucepan over medium heat.
- Stir frequently until the chocolate has melted and the mixture is smooth.
- Remove from heat and mix in the mint extract and half of the sprinkles.
- Pour into an 8 x 8 dish lined with foil. Sprinkle with remaining sprinkles.
- Refrigerate for 2 hours.
- Remove from the refrigerator. Remove the fudge from the pan using the foil.
- Cut into 24 squares.
St. Patrick’s Day Recipes
- Bangers and Mash by Everyday Eileen
- Easy Boxty by Our Good Life
- Brownie Batter Fudge for St. Patrick’s Day by Hezzi-D’s Books and Cooks
- Cod Cakes by A Kitchen Hoor’s Adventures
- Green Velvet Cookies by Kelly Lynn’s Sweets and Treats
- Irish Buck Cocktail by Family Around the Table
- Irish Cheddar Ale Mac and Cheese by Cheese Curd In Paradise
- Irish Cream Poke Cake by Strawberry Blondie Kitchen
- Irish Soda Bread Scones by Kate’s Recipe Box
- Nutty Irish Car Bomb Cake by Culinary Adventures with Camilla
- Potted Crab by Karen’s Kitchen Stories
- Shamrock Shake by A Day in the Life on the Farm
- Slow Cooker Irish Stew with Guinness by Palatable Pastime