25 Days of Baking: Day 11
When you are baking and posting Christmas recipes everyday it just doesn’t seem right without snow on the ground. Yesterday we had our first snow fall in Connecticut and I was ecstatic. I felt like a kid with a snow day. A snow day that would be spent baking, watching Christmas movies, and building a fire in the fireplace. That is just what I did.
With snow lightly falling outside, I turned up some music and swiftly pulled out my necessary ingredients to make peppermint fudge. If you ask me, fudge is a Christmas staple and it is best when it is homemade. So I took my Fantastic Fudge recipe and tweaked it to add some peppermint flavor. It worked! I had a tray of fudge ready to eat while watching the Victoria’s Secret Fashion Show. I would say that the diet begins tomorrow, but I still have 14 more days of baking. I’ll leave the diet for the new year.
Read: I will be the first to admit that I have been going peppermint chocolate crazy the past few days. I can’t help it though, the flavor combination is perfect for Christmas. Tomorrow I will mix things up a bit as far as flavors go, I promise.
Peppermint FudgePrint Pin Rate
- 1 14 oz can sweetened condensed milk
- 1 12 oz bag semi sweet chocolate
- 1 cup 5 oz good quality dark chocolate
- 1/4 cup butter softened
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 4 candy canes crushed
- Line a 9 x 9 inch pan with parchment paper or tinfoil and grease with nonstick spray. Set aside.
- In a double boiler, add the condensed milk, both types of chocolate, and butter.
- Allow mixture to melt over low heat, stirring often to avoid burning. Cook until well combined.
- Remove from heat. Add vanilla and peppermint extract; stir until combined.
- Pour mixture into the prepared pan. Hit pan a few times to remove any air bubbles. Sprinkle with crushed candy cane bits.
- Place in the refrigerator to set for at least 2 hours.
- When set, remove fudge from the pan. Cut into pieces and serve!
- Store fudge in fridge for long storage.