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:

Quickview
225k Calories
2g Protein
8g Total Fat
34g Carbs
0% Health Score
Limit These
Calories
225k
11%

Fat
8g
13%

  Saturated Fat
5g
32%

Carbohydrates
34g
12%

  Sugar
31g
35%

Cholesterol
10mg
4%

Sodium
55mg
2%

Get Enough Of These
Protein
2g
6%

Calcium
87mg
9%

Phosphorus
48mg
5%

Vitamin B2
0.08mg
5%

Selenium
2µg
4%

Fiber
0.77g
3%

Vitamin A
114IU
2%

Iron
0.39mg
2%

Potassium
71mg
2%

Vitamin B5
0.14mg
1%

Vitamin B12
0.08µg
1%

Magnesium
4mg
1%

Zinc
0.18mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Related Videos:

HOW TO MAKE DOUBLE CHOCOLATE PEPPERMINT FUDGE (No-bake, Microwaveable)

 

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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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