Peppermint Fudge
Peppermint Fudge is a hor d'oeuvre that serves 24. For 33 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 226 calories, 3g of protein, and 8g of fat per serving. It can be enjoyed any time, but it is especially good for Christmas. 25 people found this recipe to be yummy and satisfying. Head to the store and pick up chocolate chips, condensed milk, peppermint candy, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 minutes. It is brought to you by Add A Pinch. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is improvable. Similar recipes include Peppermint Fudge, Peppermint Fudge, and Peppermint Fudge.
Servings: 24
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
2 (12 ounce) packages chocolate chips (milk or semi-sweet)
1½ cups homemade sweetened condensed milk or store-bought
⅛ teaspoon kosher salt
¼ cup crushed peppermint candy
½ cup chopped homemade peppermint bark or peppermint bark candy
1 teaspoon vanilla extract
Equipment:
aluminum foil
frying pan
sauce pan
offset spatula
plastic wrap
baking pan
wax paper
knife
Cooking instruction summary:
Line an 8 x 8-inch pan with foil and set aside.Add chocolate chips, sweetened condensed milk, and salt to a medium heavy-bottomed saucepan over medium-low heat. Melt the chocolate, stirring frequently. Remove from heat and stir in vanilla extract. Fold in chopped peppermint bark.Pour into prepared dish and spread with an offset spatula. Sprinkle with crushed peppermint candy. Cover with plastic wrap and refrigerate for 2 hours to set. Remove from refrigerator and remove from baking dish. Cut into 24 or 48 individual squares with a sharp knife.Store in layers with wax paper or parchment dividing in an airtight container on the counter for up to 7 days or in the refrigerator for 2 to 3 weeks.
Step by step:
1. Line an 8 x 8-inch pan with foil and set aside.
2. Add chocolate chips, sweetened condensed milk, and salt to a medium heavy-bottomed saucepan over medium-low heat. Melt the chocolate, stirring frequently.
3. Remove from heat and stir in vanilla extract. Fold in chopped peppermint bark.
4. Pour into prepared dish and spread with an offset spatula. Sprinkle with crushed peppermint candy. Cover with plastic wrap and refrigerate for 2 hours to set.
5. Remove from refrigerator and remove from baking dish.
6. Cut into 24 or 48 individual squares with a sharp knife.Store in layers with wax paper or parchment dividing in an airtight container on the counter for up to 7 days or in the refrigerator for 2 to 3 weeks.
Nutrition Information:
covered percent of daily need
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