Easy Peppermint Fudge

1. 1

   Grease an 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.

2. 2

   Place a medium sauce pot over medium heat with 2 inches of water in it. Place a glass bowl over the top of the pot, making sure the glass doesn't touch the water.

3. 3

   Pour the condensed milk and butter into the bowl and heat.

4. 4

   Add the chocolate chips and salt into the bowl. Stir the chocolate and watch as it melts and thickens - about 5 minutes.

5. 5

   The mixture should thicken to a THICK cake batter consistency-almost too thick to pour. Remove from heat. Add both extracts and mix well.

6. 6

   Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.

7. 7

   Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.

8. 8

   To cut, dip a sharp knife into a cup of hot tap water, wipe off the knife and cut quickly. Dip and wipe the knife between cuts. Cut it into 1 inch squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.