Goodbye Fall, Hello Winter. There’s no better way to usher in the winter holidays than with a good dose of chocolatey Peppermint Fudge.
My family has had a roller coaster fall, filled with moments of sheer chaos and others of light-hearted bliss. Knowing I needed a little pick-me-up, my husband surprised me with my first hot air balloon ride. I cannot express the overwhelming childlike delight I felt, riding high above the mountain tops, drinking in the crisp air and heavenly surroundings. It was an occasion I will never forget.
The perfect way to say goodbye to fall.
But now I’m ready for Christmas and all the excitement it entails.
This time of year, dreams of sugar plums dance in my head… along with a plethora of dancing cookies and silky Peppermint Fudge.
Chocolate Fudge has a reputation of being a bit of a diva: temperamental, hard to handle, you never know how it’s going to react. Well honey, this Chocolate Peppermint Fudge Recipe is a low maintenance kind of girl: simple, straightforward, and easy to be around.
This fudge recipe is a fantastic spring board for all-things-fudge. With just a handful of ingredients you get a soft sinfully silky, yet dense, fudge that screams HOLIDAYS the moment you taste it.
The texture of GOOD fudge is derived by SLOWLY melting the chocolate into the mixture. Heating the chocolate too fast will result in grainy fudge. The best way to do this is by heating the chocolate mixture in a glass bowl sitting over a small pot of simmering water. You could also microwave it in 30 second increments, on medium heat.
IF… your fudge does get grainy, that means it heated too quickly and is starting to dry out. You can fix it by adding WATER. Add about 1/4 – 1/2 cup of water to the mixture and bring the temperature back up. Stir until a smooth, yet THICK, texture appears.
To set properly, fudge needs to be the consistency of a REALLY thick cake batter. ALMOST to thick to pour, but not quite. If it’s looser than that, it won’t firm up enough and will be hard to cut and pick up. Keep the mixture over heat, until the right thickness is reached.
For a bubble-free consistency, I like to gently tap the fudge pan on the counter. Not just a couple times, but for a minute or two. This works all the air bubbles up to the surface.
Fudge is very quick to make, but takes time to set. Plan for anywhere from 3 to 8 hours in the fridge before cutting.
Yield: up to 64 pieces
Prep Time: 3 minutes
Cook Time: 10 minutes
1 - 14 oz. can sweetened condensed milk
1 Tb. butter + extra for buttering the dish
1 lb. dark chocolate chips/chunks
1/4 tsp. salt
1/4 tsp. peppermint extract
1 tsp. vanilla extract
1 cup Andes Peppermint Chunks
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 sauce pot 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.
Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens--about 5 minutes.
The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.
Add both extracts and mix well.
Pour the mixture into the 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, maybe longer, to 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.
More Fudgy Creations:
Peanut Butter Fudge ~ Brown Eyed Baker
Red Velvet Fudge ~ I Am Baker
Coconut Milk Fudge ~ Smitten Kitchen
Mocha Hot Fudge Sauce ~ Joy the Baker
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