This recipe is so easy and it is delicious. I only intended to make it one time for the Sisters I Visit Teach. Buuuut, it was so good I decided I needed to make it again. I chopped up a Giardelli dark chocolate and peppermint candy bar the first time I made this and sprinkled it on the top instead of the crushed candy canes. The second time I made it I used the crushed candy canes and it was good, but the candy canes became soggy when I stored the fudge in the fridge. It's delicious both ways, but it will store longer without candy canes on top.
Photo and recipe credit: sugarspunrun.com
Prep Time 15 minutes
Total Time 15 minutes
Servings 32
Calories 128 kcal
Ingredients
- 1 14 oz can sweetened condensed milk (396g)
- 1 cup dark chocolate chips (175g)
- 1 cup premium white chocolate chips (175g)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract optional
- 1/3 cup crushed candy canes divided. About 5 regular-sized candy canes, crushed (75g)
Instructions
- Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.
- Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan).
- Add dark chocolate chips to one pan and white chocolate chips to the other.
- Melt chocolate chips over medium heat, stirring constantly until completely melted.
- Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract. Immediately spread evenly into prepared pan.
- Once white chocolate has melted, remove from heat and stir in mint extract, if using. Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.
- Immediately sprinkle with remaining crushed peppermint pieces.
- Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator).
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