Hey all! Sam back from The Culinary Compass. If you’re looking for the perfect thing to bring to your cookie exchanges, try this Peppermint Fudge! It takes no time at all and you only need five ingredients!
I’m always a sucker for a chocolate and peppermint combo especially during the holidays. I could probably eat peppermint bark everyday and not get sick of it, but making it can take a while which is where this Peppermint Fudge comes in!
You only need one pot and five ingredients so prep and clean up is a breeze! It follows the classic 3-to-1 ratio of chocolate to condensed milk with a few more ingredients added for more flavor.
I added butter in to give it a little more richness and some peppermint extract to make sure there was peppermint flavor throughout the fudge and not just on top. There’s enough in the recipe to be subtle, but if you’re the type of person who loves peppermint, I’d recommend adding another 1/2 tsp of peppermint extract.
The cool thing about this is that you can make this three ways!
- Microwave – Easy, but temperamental with the chocolate and condensed milk. Great if you’re short on time. Put all the ingredients in a large bowl and zap it 30 seconds at a time until everything is combined.
- Stovetop with sauce pot- Again, easy. I just use a sauce pot and consistently stir the mixture to make sure nothing gets stuck on the bottom. Be sure to keep watching and stirring!
- Stovetop with double boiler – Also easy, but I know not everyone has a double boiler. You can stick a glass bowl on top of a sauce pot with simmering water over it to give you the double boiler effect. It’s more consistent for the chocolate and lessens your chance for having your chocolate burn!
With any of these, be sure to keep stirring and combining everything. There is nothing worse than taking your eyes off of melting chocolate and having it seize! Anyone you’ll give this to will taste the love that’s in it from your watchful eye!
I put mine in a 10×7 pan and got about 30 pieces that were pretty thick. You can also use a 8×8 for about the same amount or a 9×13 pan, but those will turn out pretty thin. Another tip! The longer you keep them refrigerated before you cut them, the better they will stay together.
If you’re looking for more cookies to bring to your holiday parties, check out these Classic Peanut Butter Cookies. Haven’t decided what to make for your Christmas morning? Try this Creme Brulee French Toast. You can prepare it the night before and cook in the morning!
- 3 cups semisweet chocolate chips
- 1 14 oz can sweetened condensed milk
- ¼ cup butter
- ½ tsp peppermint extract
- Optional: crushed candy canes, to top
- In a large sauce pot, add in chocolate chips, condensed milk, butter, and peppermint extract.
- Over low heat, stir constantly until combined. Be sure to scrape the bottom of the pan to avoid any chocolate burning.
- Pour mixture into a 8x8 pan and even out the top.
- If you're putting crushed candy canes on, let cool for 10 minutes and sprinkle on top.
- Cool in the refrigerator for 2-3 hours before cutting. Cut into 1 inch pieces and serve!
For more holiday treats, try these: