Mint Chocolate Chip Fudge

By srumbel

I gave up on the whole “make fudge the old fashioned way” idea as there’s too much room for error. Candy making can be so finicky sometimes. Instead, I opted for the foolproof way with chocolate chips and sweetened condensed milk. As long as you keep the proportions the same, this fudge method doesn’t fail. The best part? You don’t even need a candy thermometer!
from chocolatemoosey.com

Ingredients

• 2 1/2 cups white chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons peppermint extract
• 6-8 drops green food coloring
• 2 cups semisweet chocolate chips, chilled at least 30 minutes

Preparation

Step 1

Line an 8x8 pan with parchment paper or foil lightly greased with cooking spray.
In a large heatproof bowl over a pan of simmering water (do not let the bowl touch the water), melt together the white chocolate chips and sweetened condensed milk, about 5 minutes (do not rush this process).
Remove the bowl from pan. Stir in the peppermint extract and food coloring. Wait 2 minutes then fold in 1 cup chocolate chips (the more you fold, the more they'll melt). Spread into the pan and top with the remaining 1 cup chocolate chips, gently pressing down to stick into the fudge. Cool until firm, at least 4 hours or overnight (you can store in the refrigerator to speed up the process). Store in an airtight container for up to 1 week.

Prep time does not include 4 hour chill time.
Serves: 25 squares