Black And White Peppermint Fudge – a delicious recipe with sweet Chocolate chips, Chocolate Chips, Condensed Milk, Vanilla, Canes, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter 9x13 inch pan or glass baking dish. In double boiler melt Semi sweet chocolate chips. Once they are melted add half the sweetened condensed milk and stir until completely blended. Pour into buttered pan or dish and refrigerate while you prepare the white fudge. Melt white chocolate chips in double boiler careful to make sure the boiling water in the bottom pan does not touch the upper pan and that no water touches the inside of the pan with the chocolate chips in it. If water gets into the white chocolate chips or the temperature exceeds 100 degrees the white chocolate will split and ruin. When the chips are melted pour in the remaining half of the sweetened condensed milk and the vanilla, stir until blended completely. Allow the mixture to cool for a couple of minutes. Remove dark fudge from the fridge and pour the white fudge over it spread gently so as not to disturb the dark fudge. Sprinkle on crushed candy canes and refrigerate for one hour before cutting into 1 inch squares.
1018
kcal
Calories
59
g
Fat
107
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 oz. Semi sweet Chocolate chips (good quality only), 12 oz White Chocolate Chips (again good quality only), 14 oz can of Sweetened Condensed Milk, 1 teaspoon Vanilla Extract, and more.
Yes, Black And White Peppermint Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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