Peppermint Bark Fudge
Sunday, 10 November 2019
Peppermint bark fudge — An easy no-bake fudge that can be made with condensed milk and without a candy thermometer. An easy, few-ingredient recipe that makes a great edible Christmas gift.
This peppermint bark fudge is possibly the simplest fudge you could make this season. With just 4 key ingredients (OK, 6 if you count the extracts) — white chocolate, dark chocolate, condensed milk and candy canes, there’s no candy thermometer needed and it takes just 15 minutes to prepare.
I chose to make this fudge on the stove top, but it could also be made in the microwave (just microwave condensed milk & chocolate at 30 second intervals, stirring well in-between until chocolate is fully melted, then stir in your crushed peppermint/extracts as indicated).
During this time of year when oven space is such a hot commodity, it’s nice to have a dessert that doesn’t require any preheating.
Easy, fun, and festive.
INGREDIENTS:
INSTRUCTIONS:
This peppermint bark fudge is possibly the simplest fudge you could make this season. With just 4 key ingredients (OK, 6 if you count the extracts) — white chocolate, dark chocolate, condensed milk and candy canes, there’s no candy thermometer needed and it takes just 15 minutes to prepare.
I chose to make this fudge on the stove top, but it could also be made in the microwave (just microwave condensed milk & chocolate at 30 second intervals, stirring well in-between until chocolate is fully melted, then stir in your crushed peppermint/extracts as indicated).
During this time of year when oven space is such a hot commodity, it’s nice to have a dessert that doesn’t require any preheating.
Easy, fun, and festive.
INGREDIENTS:
- 1 14 oz can sweetened condensed milk (396g)
- 1/4 teaspoon peppermint extract optional
- 1 cup dark chocolate chips (175g)
- 1 cup premium white chocolate chips (175g)
- 1/2 teaspoon vanilla extract
- 1/3 cup crushed candy canes divided. About 5 regular-sized candy canes, crushed (75g)
INSTRUCTIONS:
- Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.
- Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan).
- Add dark chocolate chips to one pan and white chocolate chips to the other.
- Melt chocolate chips over medium heat, stirring constantly until completely melted.
- Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract. Immediately spread evenly into prepared pan.
- Once white chocolate has melted, remove from heat and stir in mint extract, if using. Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.
- Immediately sprinkle with remaining crushed peppermint pieces.
- Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator).