peppermint fudge

There&#x27;s no better way to usher in the winter holidays than with a good dose of chocolatey Peppermint Fudge.

Peppermint Fudge

condensed milk

butter (+ extra for buttering the dish)

dark chocolate chips (or chunks)

salt

peppermint extract

vanilla extract

Andes Peppermint Chunks

Grease a 8x8-inch or 8x11-inch baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.

Place a medium saucepan over medium heat with 2 inches of water. Place a glass bowl over the top—making sure the glass doesn&#x27;t touch the water.

Pour the condensed milk and butter in the bowl and heat.

Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens—about 5 minutes.

The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.

Add both extracts and mix well.

Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.

Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.

To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1-inch squares.

This Easy 5-Ingredient Peppermint Fudge features two layers of decadent fudge and is full of peppermint flavor. The perfect treat for Christmas!

chocolate chips

(396 grams) sweetened condensed milk (, divided)

½ teaspoon peppermint extract ((adjust to taste))

(70 grams) crushed candy canes ((about 5 candy canes))

Line an 8-inch square baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and set aside.

Add the semi-sweet chocolate chips and 2/3 cup (198 grams) of sweetened condensed milk to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Scoop the chocolate fudge into the prepared pan and spread around into an even layer. Transfer to the refrigerator to chill while you make the second layer.

Add the white chocolate chips and remaining 2/3 cup (198 grams) of sweetened condensed milk to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Add in the peppermint extract and half of the crushed candy canes to the white chocolate mixture and stir until well combined. Remove the chocolate fudge from the refrigerator and scoop the white chocolate peppermint fudge on top and smooth it out. Sprinkle the remaining crushed candy canes on top of the fudge.

Transfer the baking pan back to the refrigerator and refrigerate for at least two hours, or until the fudge is set. Remove the fudge out of the pan by lifting the edges of the aluminum foil out of the pan, slice into pieces, and enjoy.

Candy Cane Fudge is a delicious Christmas treat! This white chocolate peppermint fudge recipe is sweet and minty, a perfect holiday dessert.

Candy Cane Fudge

almond bark (*See Notes)

peppermint candies (divided *See Notes)

Line a 9x9-inch baking pan with parchment paper. Leave some paper hanging over the edges to use when lifting the fudge from the pan.

Place white bark in a microwave-safe bowl. Cook in 30-second intervals, stirring between each,

until the bark melts completely.

To the same bowl, add sweetened condensed milk and vanilla extract; stir to combine. Add in two-thirds of the crushed candy canes, and stir again to combine.

Pour mixture into the prepared pan. Sprinkle remaining candy canes evenly over the top.

Transfer pan to the fridge for 3 hours, or until fudge is set and can be cut.

This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. I&#39;ve got flavor variation ideas, and tips for freezing fudge or making it ahead.

Chocolate Fudge

butter ((2 sticks))

milk chocolate chips

evaporated milk

sugar

mini marshmallows

Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl.  Set aside. 

Line a 9×13'' pan with tin foil and set aside.

In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows.&nbsp;Cook over medium heat, stirring frequently until the mixture comes to a boil.

Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)&nbsp;

Boil for about 10 minutes*--the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).

Grease your foil-lined pan with cooking spray. 

Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.

Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.&nbsp;

Cut into small squares, or I like to cut it into a few "bricks" that I wrap in tinfoil and give as gifts.  Store fudge wrapped tightly in the fridge so it doesn't dry out.

https://content.jwplatform.com/videos/4MfBQxtn.mp4

Classic Chocolate Fudge made with chocolate chips and marshmallows is one of my favorite easy holiday treats! Step-by-step photos and adaptations provided!

Perfect Fudge.mp4

Peppermint Bark Fudge is like a peppermint bark recipe but in fudge form! It’s super easy and would make for the perfect holiday gift!!

Easy Peppermint Bark Fudge (7-Ingredient Recipe)

chocolate chips (or semi-sweet)

can sweetened condensed milk (divided)

unsalted butter (room temperature, divided)

white baking chips (good quality)

candy canes (crushed)

Prepare the Pan: Line a small square pan (8x8 or similar size) with parchment paper or use sprayed aluminum foil.

Crush Candy Canes: Place the candy canes in a sealed plastic bag and gently crush them with a rolling pin.

Prepare the Dark Chocolate Layer: In a microwave-safe bowl, combine the dark chocolate chips, half of the sweetened condensed milk, and 1 tablespoon of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.

Add Vanilla and Chill: Stir until all the dark chocolate mixture is melted, then add the vanilla extract. Stir until smooth, pour into the prepared pan, and smooth the surface. Place it in the freezer for a few minutes.

Prepare the White Chocolate Peppermint Layer: In another microwave-safe bowl, combine the white baking chips, the remaining half of the sweetened condensed milk, and 2 tablespoons of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.

Add Peppermint and Candy Canes: Stir to ensure all the white chocolate mixture is melted, then add the peppermint extract. Stir until smooth, and mix in 1/4 cup of crushed candy canes. Pour this mixture over the dark chocolate layer and smooth.

Sprinkle Crushed Candy Canes: Sprinkle the remaining crushed candy canes over the top.

Chill the Fudge: Cover the fudge with plastic wrap and chill it in the fridge for 2 hours.

Cut and Serve: Lift the fudge from the baking dish by pulling up the parchment paper. Place it on a cutting board and cut it into squares of the desired size. Serve at room temperature. Enjoy!

i love peppermint, and this was delicious!

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Top 5 peppermint fudge recipes from across the web

The most viewed peppermint fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peppermint Fudge

Peppermint Fudge

Candy Cane Fudge

Chocolate Fudge

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The most viewed peppermint fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine