Easy Peppermint Fudge Recipe
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5.0
21 reviews
Excellent
Easy Peppermint Fudge Recipe
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This Peppermint Fudge Recipe is a simple and easy fudge that doesn't need a candy thermometer, just sweetened condensed milk!
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Ingredients
- 1 1/2 cups dark chocolate chips
- 1 1/2 cups white chocolate chips
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/3-1/2 cup peppermint crunch sprinkles (or about 5 candy canes, crushed up)
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Instructions
- Line an 8x8" baking pan with parchment paper, leaving overhang on the sides (for easy fudge removal).
HEAT CHOCOLATE/SWEETENED CONDENSED MILK
- Set microwave to half power (or medium), then add dark chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
- Pour in half of the can of sweetened condensed milk and stir. Microwave in 15 second intervals, stirring after each interval, until chocolate mixture is completely melted and smooth.
ADD EXTRACT/SPREAD IN PAN
- Stir peppermint extract into the dark chocolate mixture, then pour into prepared pan and spread into an even layer. Set aside while you work on the next layer.
REPEAT WITH WHITE CHOCOLATE
- Set microwave to half power (or medium), then add white chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
- Pour in half of the can of sweetened condensed milk and stir. Microwave in 15 second intervals, stirring after each interval, until chocolate mixture is completely melted and smooth.
ADD EXTRACT/SPREAD IN PAN
- Stir vanilla extract into the white chocolate mixture, then pour into prepared pan on top of the dark chocolate, and spread into an even layer.
TOP AND CHILL
- Sprinkle peppermint sprinkles over the top of the white chocolate layer, then cover and refrigerate for at least 2 hours, or until fudge is set.
SLICE AND SERVE/STORE
- Lift fudge out of the pan using the parchment paper overhang, then slice into as many squares/pieces as desired.
- Serve or store at room temperature for 1 week, or refrigerated for up to 3 weeks.
Notes
- Recipe can easily be doubled, just use a 9x13" baking pan.
- Chocolate can also be melted using a double boiler method
- Double Boiler Method – A double boiler is an actual type of pot, but most people don’t have one on hand, so I make my own makeshift one. It’s easy, I promise! Add a bit of water to a sauce pan and place a heat-resistant bowl on top (I use a glass bowl) so it just rests on the sides of the pan, but doesn’t touch the water. Heat the water on LOW heat and add chocolate to the bowl on top. Stir often and you’ll see the chocolate start to melt. Keep stirring, and once you see just tiny lumps of chocolate, remove the bowl from the top of the pan. Stir, and the residual heat will melt those last little lumps and you’ll have perfect melted chocolate.
Nutrition Information
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Calories
3222kcal
(161%)
Carbohydrates
387g
(129%)
Protein
38g
(76%)
Fat
171g
(263%)
Saturated Fat
131g
(655%)
Cholesterol
60mg
(20%)
Sodium
534mg
(22%)
Potassium
2481mg
(71%)
Fiber
11g
(44%)
Sugar
309g
(618%)
Vitamin A
81IU
(2%)
Vitamin C
3mg
(3%)
Calcium
1355mg
(136%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 18x8"
Amount Per Serving
Calories 3222 kcal
% Daily Value*
| Calories | 3222kcal | 161% |
| Carbohydrates | 387g | 129% |
| Protein | 38g | 76% |
| Fat | 171g | 263% |
| Saturated Fat | 131g | 655% |
| Cholesterol | 60mg | 20% |
| Sodium | 534mg | 22% |
| Potassium | 2481mg | 53% |
| Fiber | 11g | 44% |
| Sugar | 309g | 618% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 1355mg | 136% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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