Have you all started your Christmas baking yet?
If you haven't, you might want to start with this peppermint fudge. It only has five ingredients and just uses the stove top, so it's about as easy as it gets.
It's a little dangerous to make this early in December, I know, but I'm planning on wrapping it up really tightly in plastic wrap and aluminum foil and freezing it for the next couple weeks. Out of sight, out of mind, right?
Note: If you don't have a double boiler, you could do this recipe in the microwave as long as you make sure to gently melt the ingredients. I find it easy to scorch chocolate in the microwave, so if you have a double boiler, I highly suggest you use it.
Peppermint FudgeMakes about 50 small squares
- 3 cups chocolate chips — I suggest dark chocolate, but semi-sweet or milk chocolate would work fine
- 1 can sweetened condensed milk
- 2 tablespoons butter
- 1/2 - 1 teaspoon peppermint extract — 1/2 teaspoon for a subtle minty flavor or 1 teaspoon for a stronger minty flavor
- 2 candy canes, crushed
- Prepare an 8x8 pan with aluminium foil that covers the sides and bottom of the pan.
- Heat a double boiler over gently simmering water.
- Melt the butter while it heats up.
- When the butter is melted, add in the sweetened condensed milk and stir until combined.
- Stir in the chocolate chips and peppermint extract until fully incorporated and melted.
- Pour into the prepared pan. Immediately top with crushed candy canes and press them in gently so they stick.
- Chill in the fridge for at least an hour to set.