This creamy dark chocolate and peppermint fudge is topped with crushed candy canes for a wonderful Christmas treat.
Servings: 36small pieces
Ingredients
2cupssemi sweet chocolate chips
14ouncessweetened condensed milk
¼cupbutter
¼teaspoonpeppermint extract
6mini candy canescrushed OPTIONAL
Instructions
Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
Add the extract and stir until smooth. Scoop the mixture onto a parchment-lined tray. Spread with a spatula to approximately 1-inch thickness.
Top with crushed candy canes, if desired. Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to a week.
Notes
COOK’S NOTE: Measure peppermint extract very carefully. Do not measure the extract over the mixing bowl! If you add even a few drops too much, the flavor will change from "mint" to "toothpaste."If you prefer a smooth and creamy fudge, feel free to skip the crushed candy canes. I usually only top about half of the recipe with crushed candy canes. The portion without candy is still full of peppermint flavor and everyone loves it.