Peppermint Fudge – a delicious recipe with Milk, Vanilla, Chocolate Chips, Unsalted Butter, Canes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line an 8x8 pan with enough tinfoil to hang over the sides. Set aside.
2
In a medium glass or stainless steel bowl, combine the condensed milk, vanilla and peppermint extract. Stir in the chocolate chips and butter. Place the bowl over a saucepan of barely simmering water and stir constantly, until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be very thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle the crushed candy canes evenly over the top and gently press down. Refrigerate for at least 2 hours, or until firm.
3
Remove the fudge by lifting out the tinfoil and transfer to a cutting board. Peel off the tin foil and cut the fudge into 2-inch pieces. Store in an airtight container in the refrigerator for 6-7 days.
765
kcal
Calories
47
g
Fat
75
g
Carbs
9
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: 1 can (14 Oz. Size) Sweetened Condensed Milk, 1/2 teaspoons Vanilla Extract, 1-1/4 teaspoon Peppermint Extract, 1 pound Semi-Sweet Chocolate Chips, and more.
Yes, 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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