Chocolate. Every girl’s best friend. Or at least mine anyways. I proudly try to incorporate chocolate into my diet at least once a day – mostly by adding a handful of cacao nibs to my breakfast. But this recipe is the really really good stuff. The thick, rich, deliciously wonderful chocolate you only find in the consistency of fudge. Peppermint fudge to be specific. This recipe is simple and quick, requiring only enough patience to allow the fudge to set (and I don’t have much of that so I like to lick the spatula instead).
This was my first time ever making fudge. My mom makes a version of this recipe every Christmas and my role is always the taste tester. And the second taste tester. And the third, you know, just to be absolutely sure it tastes good. I was a little apprehensive because I have never melted chocolate this way and I read a few warnings about turning the chocolate into a grainy mess if you don’t do it just right. But I would say that this was easier than anyone made it sound. If you can mix a cake together, you can make fudge.
1 lb milk chocolate chips
1 can (14 oz) sweetened condensed milk
1 tablespoon salted butter
1 tablespoon coconut oil (or your greasing element of preference)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
7 – 10 regular sized peppermint candy canes
2. Grab a hammer and unleash any holiday stress you’ve been accumulating upon your helpless candy canes. Be careful not to slam them too hard as they will tear through the bag. Crush them until they are mostly a powder with few chunky pieces mixed in.
3. Take a medium sauce pan and fill it with around 2 inches of water. Place a medium sized glass bowl over the sauce pan (make sure it is NOT submerged in the water whatsoever) and heat the water over medium heat.
4. While this is heating, grease an 8″ x 8″ pan or glass dish with the coconut oil.
5. Once you see the steam heating your bowl, add the butter and condensed milk to the bowl and stir it with a spatula until the butter is completely melted.
7. Add the peppermint and vanilla extracts to the bowl and continue mixing until the chocolate is completely melted. The batter is going to be extremely thick.
9. Spread the chocolate evenly using your spatula. Don’t worry about it being super smooth as you are going to press it down in just a second.
10. Sprinkle your crushed candy canes over the top of the chocolate to create an even coating. Using a piece of parchment paper, cover the dish and press the candy canes into the chocolate lightly with your hands. This is the time to manipulate the chocolate so that it has a flat surface on top.
11. Allow your fudge to cool, covered with the parchment paper, in the refrigerator for at least 3 hours. It’s really best to let this sit overnight so that the chocolate sets completely.
12. Once your fudge has set, take a REALLY sharp knife and heat it up with hot water. Wipe the water off quickly with a paper towel and slice into the fudge. Continue doing this every few slices to help the knife work through the chocolate. Serve and enjoy!
What’s your favorite holiday dessert recipe?