Description
This Christmas Chocolate Peppermint Fudge is a smooth, rich, and festive treat, perfect for holiday gifting and celebrations. Made with semi-sweet chocolate, sweetened condensed milk, and flavored with refreshing peppermint extract, it is topped with crushed candy canes for a delightful crunch and seasonal appeal.
Ingredients
Scale
Fudge Base
- 12 oz semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp peppermint extract
Topping
- Crushed candy canes, about 1/4 cup
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, ensuring the paper overhangs the edges for easy removal of the fudge.
- Melt chocolate and milk: In a heatproof bowl over low heat or a double boiler, gently melt the semi-sweet chocolate chips with the sweetened condensed milk, stirring continuously until smooth and fully combined.
- Add peppermint extract: Remove the mixture from heat and stir in 1 teaspoon of peppermint extract evenly to infuse the fudge with holiday flavor.
- Pour and top: Spread the chocolate mixture evenly into the prepared pan. Immediately sprinkle the crushed candy canes evenly over the top, pressing lightly so they adhere.
- Chill and set: Place the pan in the refrigerator and chill for at least 2 hours or until the fudge is firm to the touch.
- Slice and serve: Once set, use the parchment paper overhang to lift the fudge from the pan. Cut into squares and serve or package for gifting.
Notes
- Use high-quality semi-sweet chocolate chips for best flavor and texture.
- Ensure crushed candy canes are finely broken to avoid overly hard chunks in the fudge.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- For a milder peppermint flavor, reduce the peppermint extract to 1/2 teaspoon.
- Room temperature fudge softens quickly; keep chilled until ready to serve.