Sweet, creamy fudge with a peppermint twist is made with layers of peppermint chunks and homemade fudge to create this rich chocolate candy.
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon butter, plus extra for buttering the dish
- 1 pound dark chocolate chips/chunks
- 1/4 teaspoon salt
- 1/4 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup Andes Peppermint Chunks, divided
Adapted from aspicyperspective.com
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 saucepan 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 until butter is melted.
Add the chocolate chips and salt. Stir until chocolate melts and thickens to the consistency of cake batter, about 5 minutes.
Add peppermint and vanilla extracts. Mix well.
Pour the mixture into the prepared baking 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 or until 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.