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Chocolate Peppermint Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 36 small pieces
  • Category: Dessert
  • Method: Microwaving is mentioned but the primary cooking method for melting is stovetop or microwave. Since the microwave is the main suggested method, but stovetop (double boiler) is an alternative, the primary method is Baking should not apply, so the best choice is Stovetop as per instructions on double boiler and mention of it, but it says heating in microwave first, so to follow the instruction, the primary cooking method is Stovetop because of the double boiler option and manual melting. However, microwave is the main method described, which is not in the allowed method list, so Stovetop is the closest match.
  • Cuisine: American

Description

This creamy peppermint fudge combines rich semi-sweet chocolate with smooth sweetened condensed milk and a hint of peppermint extract. Topped with crushed candy canes, this festive treat is perfect for the holiday season and easy to prepare using the microwave or stovetop.

Ingredients

Scale

Fudge Ingredients

  • 2 cups semi sweet chocolate chips
  • 14 ounces sweetened condensed milk
  • ¼ cup butter
  • ¼ teaspoon peppermint extract

Topping

  • 6 mini candy canes (crushed, optional)

Instructions

  1. Heat Ingredients: In a medium glass bowl, combine the sweetened condensed milk, semi sweet chocolate chips, and butter. Heat in the microwave for 90 seconds, then stir thoroughly to blend the mixture. If the chocolate and butter are not fully melted, heat for an additional 15 seconds and stir again. Alternatively, melt the ingredients gently in a double boiler on the stovetop if you prefer not to use a microwave.
  2. Add Peppermint Extract: Stir in ¼ teaspoon of peppermint extract until the fudge mixture is smooth and evenly flavored.
  3. Spread Fudge: Pour the mixture onto a tray lined with parchment paper. Use a spatula to spread the fudge evenly to about 1-inch thickness.
  4. Add Topping: Sprinkle the crushed mini candy canes evenly over the surface of the fudge, pressing lightly if desired to help them adhere.
  5. Chill and Serve: Chill the fudge in the refrigerator until fully set and firm. Once cold, slice into 36 small squares. Store the fudge in an airtight container in the refrigerator for up to one week.

Notes

  • Use high quality semi sweet chocolate chips for a richer fudge flavor.
  • If you do not like peppermint, you can substitute peppermint extract with vanilla extract.
  • For a smoother texture, ensure to stir the mixture well during the melting process.
  • If you prefer a softer fudge, reduce the chilling time slightly.
  • Crushed candy canes add a festive touch but can be omitted for a plain chocolate fudge.

Nutrition

  • Serving Size: 1 piece
  • Calories: 120 kcal
  • Sugar: 18 g
  • Sodium: 30 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 10 mg

Find it online: https://jarbaker.com/chocolate-peppermint-fudge-recipe/