One of my favorite sweets to make around the holiday is fudge. It's such an easy treat to make and everyone seems to enjoy it. Plus, fudge keeps for a few weeks so if you make it in early December you can still serve it a few weeks later. Another bonus is that fudge is a great homemade gift. Package it up in cute little Christmas containers or put it in a white candy box and decorate it yourself!
While regular old chocolate fudge is probably my favorite, I do like to make several variations. My favorite from last year was this White Chocolate Cranberry Fudge. It was awesome! This year I wanted to make something with peppermint flavor because I associate peppermint with the holidays. I found a delicious recipe for peppermint fudge and gave it a try.
This peppermint fudge is smooth and creamy. It practically melts in your mouth. It has the delicious flavor of chocolate mixed with bits of crunchy peppermint both in the fudge and on top. Plus, the peppermint sprinkled on top makes this fudge look good too. So give it a try, then give it as a gift or keep it for yourself!
Peppermint Fudge #ChristmasinJuly
Source: A Spicy Perspective
Ingredients
- 1 (14 oz.) can sweetened condensed milk
- 1 T. butter
- 2 c. milk chocolate chips
- 1 c. white chocolate chips
- ½ t. sea salt
- ½ t. peppermint extract
- 1 t. vanilla extract
- 1 c. Andes Peppermint Chunks
Instructions
- Place parchment paper in the bottom and up the sides of a 9 x 9 baking dish. Sprinkle half of the peppermint chunk in the bottom of the pan. Set aside.
- Create a double boiler by putting water in a medium sauce pan and bringing it to a boil. Place a medium mixing bowl on top of it, being careful it doesn't touch the water.
- Place the condensed milk, butter, milk chocolate chips, and white chocolate chips in the bowl. Stir the chocolate mixture until it begins to melt. Stir until melted completely, about 5 minutes.
- Add in the salt, peppermint extract, and vanilla extract. Mix well.
- Pour the fudge into the prepared dish. Smooth the top with a rubber spatula. Sprinkle the remaining peppermint chunks on top and refrigerate for 4 hours or over night.
- When ready to cut simply lift the fudge out by the parchment paper. Place on a cutting board and cut into 24 squares.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 79mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 2g
Peppermint Fudge
It only takes a few minutes to make this easy chocolate and peppermint fudge topped with peppermint Andes candies pieces.
Ingredients
- 1 (14 oz.) can sweetened condensed milk
- 1 Tablespoon butter
- 2 c. milk chocolate chips
- 1 c. white chocolate chips
- ½ teaspoon sea salt
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 c. Andes Peppermint Chunks
Instructions
- Place parchment paper in the bottom and up the sides of a 9 x 9 baking dish. Sprinkle half of the peppermint chunk in the bottom of the pan. Set aside.
- Create a double boiler by putting water in a medium sauce pan and bringing it to a boil. Place a medium mixing bowl on top of it, being careful it doesn't touch the water.
- Place the condensed milk, butter, milk chocolate chips, and white chocolate chips in the bowl. Stir the chocolate mixture until it begins to melt. Stir until melted completely, about 5 minutes.
- Add in the salt, peppermint extract, and vanilla extract. Mix well.
- Pour the fudge into the prepared dish. Smooth the top with a rubber spatula. Sprinkle the remaining peppermint chunks on top and refrigerate for 4 hours or over night.
- When ready to cut simply lift the fudge out by the parchment paper. Place on a cutting board and cut into 24 squares.
Notes
A Hezzi-D original recipe
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