Double Chocolate Peppermint Fudge
A layer of semi-sweet chocolate and white chocolate fudge topped with crushed peppermint candies and peppermint chocolates. All hail the holiday season.
It’s Christmas tomorrow and for each week that passes, I feel guilty about not posting. But I would if I could. School gets in the way and I’m currently on vacation halfway across the world. Also, I’ve been reading The Outsiders by S.E. Hinton which is an awesome book, and though that doesn’t quite relate to fudge, I thought I’d through that sentence in because it’s literally on the top of my favorite books list right now. Have you read it at school or just for fun?
I feel especially guilty about not posting enough Christmas recipes- though you’ll forgive me after seeing this one: A very simple double chocolate fudge. The basic recipe only requires a small portion of ingredients- butter, chocolate and condensed milk. The extras are there only to spruce it up and add a touch of Christmas spirit. So if you plan to make this fudge for Christmas, you’ll still be able to throw it together because it’s ready in literally no time.
I actually made a batch of these as my Secret Santa gift at school, like my old-fashioned fudge. A small, slightly decorative box filled with squares of neatly cut fudge is simply irresistible. Old fashioned fudge requires more than a few ingredients, but the end product is more than perfect. This fudge requires less than a few ingredients but is also more than perfect. I’m not sure which one is my favorite to eat.
Topped with peppermint chocolates and crushed peppermint, this fudge makes a very thoughtful and much appreciated Christmas gift for people with sweet teeth.
- 1 1/2 cups (260 g/ 9 oz) semi sweet chocolate chips (or a combo of milk/dark
- 1 1/2 cups white chocolate chips/white chocolate
- 1 (14 oz) can sweetened condensed milk, divided (3/4 cup per layer)
- 4 tbsp butter, divided
- 1/4 – 1/2 cup crushed peppermint candies (bash up some peppermint
- 3/4 cup chocolate peppermint candies, chopped (such as After 8 or York)
- Line a 9×9 inch square pan or a rectangular equivalent with parchment paper or greased aluminum foil.
- In a microwave safe bowl, combine 1/2 the condensed milk, 2 tbsp butter and 1 1/2 cup dark chocolate- melt until nice and smooth, stirring every 30 seconds to make sure the chocolate doesn’t scorch. You can also place this bowl on top of a pan of boiling water (making sure the bowl doesn’t touch the water), forming a double boiler.
- Spread the mixture evenly onto the bottom of the prepared pan. Work quickly as the fudge sets as it cools.
- Chill the mixture in the refrigerator while preparing the next layer.
- For the white chocolate layer, combine the white chocolate, remaining butter and condensed milk in a microwave safe bowl and melt either in the microwave or on a double boiler until smooth.
- Quickly pour this mixture on top of the semi sweet chocolate layer and spread evenly with a rubber spatula or palette knife for ease.
- Immediately after spreading it out, sprinkle atop the peppermint chunks and chopped peppermint chocolate evenly over the surface.
- Chill the pan until the fudge is firm and cool to the touch before cutting into squares (about 2 hours).