Simple Homemade Peppermint Fudge
Learn how to make this delicious homemade peppermint fudge recipe!
preparation
preparation time
0 mins
cook time
0
servings
6
calories
564
ingredients
1 14 oz. can sweetened condensed milk
1 tablespoons butter + extra for buttering the dish
1 pounds dark chocolate chips
0.25 teaspoons salt
0.25 teaspoons peppermint extract
1 teaspoons vanilla extract
0.25 cup toasted walnuts
1 cup Andes Peppermint Chunks
directions
Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water.
Pour the condensed milk and butter in the bowl and heat.
Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens--about 5 minutes.
The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.
Add both extracts and the toasted nuts, mix well.
Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
