Description
Silky dark chocolate sprinkled with drops of peppermint – is there a better way to say hello to winter?
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 2 tablespoons butter
- 1 pound dark chocolate chips
- 1/4 teaspoon salt
- 1/4 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2/3 cup crushed candy cane
Instructions
- Coat an 8×8 in baking dish with 1 tablespoon of butter.
- Heat a medium saucepan over medium heat and fill with 2 inches of water. Put a glass bowl over the top of the saucepan. Don’t let the glass touch the water.
- Pour the sweetened condensed milk and the remaining 1 tablespoon of butter into the bowl and heat.
- Stir in the salt and chocolate chips in the milk and butter mixture. Continue to stir as the chocolate melts and thickens. This should take about 5 minutes. The mixture should be VERY thick, and almost too thick to pour.
- Stir in the peppermint and vanilla extracts.
- Scrape the mixture into the greased baking dish. Grabbing the sides of the baking dish, tap the entire dish to the counter for about a minutes to get rid of any air bubbles in the mixture. This will also smooth the surface of the mixture.
- Sprinkle the crush peppermint over top. Allow the fudge to chill in the refrigerator for 3-8 hours.
- When fudge is set, dip a cutting knife in hot water, wipe, and cut quickly. Repeat the dipping and wiping process for each cut. The fudge spares should be small – about 1 inch each. Enjoy!
Notes
Recipe courtesy of Learning How to Cook.