Peppermint fudge
Be the first to rate it
Two-layer white and semi-sweet chocolate fudge studded with crushed candy cane. Cut into small squares for holiday cookie trays or gift tins.
Ingredients
- 14 oz can sweetened condensed milk divided in half
- 1 1/2 cups white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract or 1/2 teaspoon peppermint extract, divided between layers
- 1 cup chopped candy cane pieces divided between layers
Equipment
- microwave-safe bowl
- 9×9-inch pan
Directions
- Line an 8-inch square pan with wax or parchment paper.
- Melt the white chocolate with half of the condensed milk (in short microwave bursts or over simmering water). Stir in half of the extract, pour into the pan, and sprinkle with half of the candy cane pieces.
- Melt the semi-sweet chocolate with the other half of the condensed milk and the rest of the extract. Pour it over the white layer, spread to the edges, and finish with the remaining candy cane.
- Let cool completely at room temperature or in the refrigerator, then cut into squares 1 to 1 1/2 inch wide.
Notes
Cool fully before sealing airtight (trapped moisture melts the candy cane). Keeps about a week at room temperature, longer in the refrigerator or freezer.
Nutrition
Serving: 23g | Calories: 96kcal | Carbohydrates: 13g | Protein: 1.5g | Fat: 4.6g | Saturated Fat: 2.8g | Trans Fat: 0g | Cholesterol: 5.2mg | Sodium: 21mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 32IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 36 pieces. Brands and portions vary, so use it only as an approximation.