Goodbye pumpkin, and hellooooo peppermint! As much as I love fall and Thanksgiving and all the cozy, warm desserts I can make during those chilly months, I love the wintery Christmas goodies even more. Peppermint fudge has been a staple holiday dessert in my house for as long as I can remember. Growing up, my mom and I would make it together on the weekend, and I would put one little square in my lunch box for school every day. All morning, I would look forward to our lunch break, and I would nibble on the square of fudge to make it last as long as I could. When I taught John how to make this last weekend, he ate an entire square in one bite. To each their own, I suppose.
I didn’t know much about fudge until I went to culinary school. We spent a day in my Chocolates & Confections class learning about the proper way to make it (which is definitely not this method! Sorry Chef Greweling). The technical way of making fudge involves cooking sugar to softball stage and agitating it until it crystalizes. Five year old McKayla was obviously not capable of that, so we have a cheat method that I actually think tastes better than the real thing. It involves only five ingredients and only takes fifteen minutes to make!
- I am usually very against melting chocolate chips down to use in recipes like this. Usually I prefer a baking bar instead, but I have found that chips work just fine. If melting in the microwave, do so on a low power level and stir every 30 seconds so as not to burn it. If you are melting it on the stove, do so on low heat and stir constantly.
Yield: 8 x 8 pan, about 16 squares
Time: 15 minutes
- 1 1/2 cups semi sweet chocolate chips
- 1 cup white chocolate chips
- 1 can (14 oz) sweetened condensed milk, divided
- 2 tsp vanilla extract
- 1 Tbsp peppermint extract
- Line an 8 x 8 pan with aluminum foil and coat with a light layer of butter
- Melt chocolate chips with one cup of sweetened condensed milk, stirring until smooth
- Once melted, stir in the vanilla, and spread half of this mixture into prepared pan
- Refrigerate for 5-10 minutes
- Meanwhile, melt the white chocolate with the remaining sweetened condensed milk, stirring until smooth
- Once melted, stir in the peppermint extract and food coloring if desired
- Spread on top of the chocolate layer, and refrigerate another 5-10 minutes
- If needed, remelt the remaining semi sweet chocolate, and spread on top of the white chocolate layer
- Refrigerate until set. Enjoy!