Peppermint Fudge

Name: Peppermint Fudge
Ingredients: 1 can (14 Oz. Size) Sweetened Condensed Milk; 1/2 teaspoons Vanilla Extract; 1-1/4 teaspoon Peppermint Extract; 1 pound Semi-Sweet Chocolate Chips; 3 Tablespoons Unsalted Butter, Cut Into 1/2-inch Pieces, At Room Temperature; 1/2 cups Crushed Candy Canes

6 ingredients

3 steps

Ingredients

1 can (14 Oz. Size) Sweetened Condensed Milk
1/2 teaspoons Vanilla Extract
1-1/4 teaspoon Peppermint Extract
1 pound Semi-Sweet Chocolate Chips
3 Tablespoons Unsalted Butter, Cut Into 1/2-inch Pieces, At Room Temperature
1/2 cups Crushed Candy Canes

Directions

1

Line an 8x8 pan with enough tinfoil to hang over the sides. Set aside.
2

In a medium glass or stainless steel bowl, combine the condensed milk, vanilla and peppermint extract. Stir in the chocolate chips and butter. Place the bowl over a saucepan of barely simmering water and stir constantly, until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be very thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle the crushed candy canes evenly over the top and gently press down. Refrigerate for at least 2 hours, or until firm.
3

Remove the fudge by lifting out the tinfoil and transfer to a cutting board. Peel off the tin foil and cut the fudge into 2-inch pieces. Store in an airtight container in the refrigerator for 6-7 days.