Peppermint Fudge

Peppermint fudge is a delightful combination of smooth, creamy chocolate and refreshing peppermint, making it a popular treat during the festive season. This indulgent fudge is prepared by melting chocolate and mixing it with sweetened condensed milk, followed by the addition of peppermint extract for that signature flavour. The fudge is finished with a sprinkle of crushed candy canes, adding both texture and a festive touch. Each bite is a perfect balance of rich chocolate and invigorating mint, making peppermint fudge an irresistible treat for sharing with friends and family or savouring on your own.

Baking Tips:

• Line your pan: Be sure to line your baking pan with parchment paper, making sure to leave some edges hanging over the sides. This helpful technique makes it significantly easier to remove the fudge from the pan when you’re finally ready to slice it up.

• Microwave slow: Stick to 30 second microwave bursts when making the fudge or else you could potentially burn the chocolate.

• Slice up once refrigerated: Once you remove the fudge from the fridge, it’s best to cut it up immediately while it’s still cold, as it is a lot easier to slice through when it has that firm texture. Taking this step will ensure you achieve clean, even pieces without much hassle.

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Peppermint Fudge

Yield: 16 Squares

Author: Chloe Sims

Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M

Delightful combination of smooth, creamy chocolate and refreshing peppermint.

Ingredients

Peppermint Fudge

• 395g Sweetened Condensed Milk
• 510g Milk Chocolate (Roughly Chopped)
• 3 Tbsp Unsalted Butter
• 1 Tsp Peppermint Extract
• 1 Tsp Vanilla Extract
• Crushed Candy Canes

Instructions

Peppermint Fudge

1. Grease and line an 8-inch square pan with parchment paper. Set aside.
2. In a large microwaveable bowl, combine the chocolate, sweetened condensed milk and butter.
3. Microwave in 30 second bursts (mixing in-between) until fully melted and combined.
4. Using a spatula, stir in both extracts until combined (the mixture will be thick).
5. Pour the fudge into the prepared pan and smooth over using a spatula.
6. Sprinkle the crushed candy canes evenly over the top.
7. Refrigerate for 2 hours or until set.
8. Carefully remove from the pan, slice into as many pieces as you like and enjoy!

Notes

Line your pan: Be sure to line your baking pan with parchment paper, making sure to leave some edges hanging over the sides. This helpful technique makes it significantly easier to remove the fudge from the pan when you’re finally ready to slice it up.

Microwave slow: Stick to 30 second microwave bursts when making the fudge or else you could potentially burn the chocolate.

Slice up once refrigerated: Once you remove the fudge from the fridge, it’s best to cut it up immediately while it’s still cold, as it is a lot easier to slice through when it has that firm texture. Taking this step will ensure you achieve clean, even pieces without much hassle.

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