Peppermint Bark Fudge combines the classic, crisp flavors of peppermint and the creamy richness of fudge. This recipe is perfect for holiday gatherings or a festive homemade gift. The contrasting layers of dark and white chocolate infused with peppermint offer a delightful taste that epitomizes the spirit of the season.
Ingredients:
- 1 (14 oz) can sweetened condensed milk
- 1 cup dark chocolate chips (175 g)
- 1 cup white chocolate chips (175 g)
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract (optional)
- ⅓ cup crushed candy canes (about 5 candy canes, divided)
Preparation:
Step 1:
Prepare the pan by lining an 8×8-inch square pan with aluminum foil. Lightly butter the sides and bottom of the foil to prevent sticking.
Step 2:
Divide the sweetened condensed milk equally between two small saucepans, placing just over ½ cup in each pan.
Step 3:
Melt the dark chocolate chips in one of the pans over medium heat. Stir constantly to avoid burning. Once fully melted, remove from heat and mix in the vanilla extract. Pour and spread the mixture evenly into the prepared pan.
Step 4:
In the second pan, melt the white chocolate chips over medium heat, stirring constantly. Once melted, remove from heat and stir in the peppermint extract (if using) and ¼ cup of the crushed candy canes. Carefully spread the white chocolate mixture over the dark chocolate layer.
Step 5:
Sprinkle the remaining crushed candy canes on top of the fudge layers. Allow the fudge to set at room temperature for 4-6 hours, or chill in the refrigerator for 1-2 hours until firm.
Step 6:
Once set, lift the fudge from the pan using the foil overhang and slice into small pieces for serving.
Variations:
- Chocolate Options: Experiment with different types of chocolate, such as milk chocolate or semi-sweet, for varying sweetness and texture.
- Extract Flavors: Swap out peppermint extract with almond or orange extracts for a unique twist.
Cooking Note:
Avoid overheating the chocolate to prevent it from seizing. Gentle and constant stirring ensures smooth, glossy layers.
Serving Suggestions:
Serve the fudge on a decorative plate or wrapped in festive cellophane for a delightful holiday gift.
Tips:
- Use a sharp knife heated under hot water for clean cuts.
- Store the fudge in an airtight container to maintain freshness.
Prep Time:
- Prep: 10 minutes
- Cooking: 10 minutes
- Total Time: 20 minutes plus setting time
Nutritional Information:
- Calories: Approximately 150 per piece
- Protein: 2 g
- Sodium: 35 mg
FAQs:
Q: Can I freeze Peppermint Bark Fudge? A: Yes, it freezes well. Wrap it tightly in cling film and store it in a freezer-safe container.
Q: How long does the fudge keep? A: It can be stored at room temperature for up to 2 weeks or refrigerated for up to a month.
Conclusion
Peppermint Bark Fudge is not only delicious but also a visually appealing treat that captures the essence of holiday joy. This recipe is straightforward and allows for customization, making it a perfect addition to your festive recipe collection. Whether as a dessert or a thoughtful gift, its layers of minty freshness and chocolate will bring smiles to faces during the holiday season.
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Peppermint Bark Fudge Recipe
- Total Time: 20 minutes plus setting time
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 cup dark chocolate chips (175 g)
- 1 cup white chocolate chips (175 g)
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract (optional)
- ⅓ cup crushed candy canes (about 5 candy canes, divided)
Instructions
Step 1:
Prepare the pan by lining an 8×8-inch square pan with aluminum foil. Lightly butter the sides and bottom of the foil to prevent sticking.
Step 2:
Divide the sweetened condensed milk equally between two small saucepans, placing just over ½ cup in each pan.
Step 3:
Melt the dark chocolate chips in one of the pans over medium heat. Stir constantly to avoid burning. Once fully melted, remove from heat and mix in the vanilla extract. Pour and spread the mixture evenly into the prepared pan.
Step 4:
In the second pan, melt the white chocolate chips over medium heat, stirring constantly. Once melted, remove from heat and stir in the peppermint extract (if using) and ¼ cup of the crushed candy canes. Carefully spread the white chocolate mixture over the dark chocolate layer.
Step 5:
Sprinkle the remaining crushed candy canes on top of the fudge layers. Allow the fudge to set at room temperature for 4-6 hours, or chill in the refrigerator for 1-2 hours until firm.
Step 6:
Once set, lift the fudge from the pan using the foil overhang and slice into small pieces for serving.
Variations:
- Chocolate Options: Experiment with different types of chocolate, such as milk chocolate or semi-sweet, for varying sweetness and texture.
- Extract Flavors: Swap out peppermint extract with almond or orange extracts for a unique twist.
Notes
Avoid overheating the chocolate to prevent it from seizing. Gentle and constant stirring ensures smooth, glossy layers.
Serving Suggestions:
Serve the fudge on a decorative plate or wrapped in festive cellophane for a delightful holiday gift.
Tips:
- Use a sharp knife heated under hot water for clean cuts.
- Store the fudge in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: Approximately 150 per piece
- Sodium: 35 mg
- Protein: 2 g