10-minute Peppermint Fudge | The Infinebalance Food Blog

  • on 11 August 2020
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chocolate mint fudge stached on a white table

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This simple quick fudge takes minutes to make.

Prep Time15 mins

Chill Time2 hrs 30 mins

Servings: 64 pieces

Calories: 103kcal

Candy, Dessert

This fudge recipe is so easy. Just 3 basic ingredients and 10 minutes of work. Make a batch tonight, and give it away tomorrow.

chocolate mint fudge with white chocolate topping and green sprinkles

Its that time of year when you are rushing around for a last-minute gift or treat for some get-together that you’ve forgotten… or basically time just got away. And it is go-time and you just ran out of time for all the things.

I’ve been there

I’m there right now.

And I’m gonna remind you of this fudge recipe that is so easy…. you can totally do this now and be ready for whatever is coming.

This fudge has a basic formula. I’ve made this recipe a chocolate peppermint fudge. I even got a little fancy and added a white chocolate layer. You don’t have to. Just remember this – I can of condensed milk, 3 cups of chocolate chips. 3 hours of chill time. You are good to go. You can get as fancy as you want.

The basic fudge formula

  • 3 cups of chocolate chips
  • 1 can of condensed milk
  • 2 tablespoons of butter
  • some vanilla or other flavors, if wanted (but optional)
  • nuts, sprinkles, white chocolate (also optional)

How to make easy 10-minute fudge

Line a 9×9-inch square baking pan with plastic wrap. I used two layers of plastic wrap – with each layer overlapping opposite ends – criss-cross style.

Press firmly all around the pan and be sure to cover all sides. Leave enough to overhang the pan and use the plastic as handles later to help remove the fudge.

a square baking tin lned with plastic wrap for canding making

Heat condensed milk, chocolate chips and butter over medium-low heat.

chocolate chips, sweetened condensed milk and butter in sauce pan for fudge making

To be safe, it is best to use a double boiler for this. Otherwise, use very low heat and watch very carefully, stirring constantly.

Once the chocolate is melted, remove from heat and continue to stir until mixture smooth and creamy. If using vanilla extract, or other flavorings (like peppermint essential oil in the recipe below) add that now and stir well to combine.

This is also the time to add other adds in — nuts, cookie pieces, candies, etc… if you want them mixed throughout the fudge. Save some from sprinkling on top.

Pour fudge into prepared pan, smoothing with the back of a spoon. Chill.

fresh fudge poured into prepared baking tin and raedy to be chilled

To Make Layered Fudge

After the chocolate fudge base has chilled for a least 30 minutes. Melt white chocolate chips in a small glass, microwave-safe bowl. Or over a pan of simmer hot water (double boiler method)

melted white chocolate

If using the microwave, use the “melt function” of your microwave or a medium power setting. Or just melt in 30-second increments, stirring after each, and continue until the chocolate is mostly melted. Continue to stir until there are no more lumps.

chocolate mint fudge with white chocolate layer and green candies

Pour white chocolate over the chocolate layer. Smooth with an offset spatula. Sprinkle with candies, pressing candies into gently into the white chocolate. Chill another 2 hours before cutting. Cut into small pieces.

chocolate fudge with white chocolate topping and green candies
chocolate mint fudge stached on a white table

Easy Chocolate Peppermint Fudge

This simple quick fudge takes minutes to make.

Prep Time15 mins

Chill Time2 hrs 30 mins

Servings: 64 pieces

Calories: 103kcal

Ingredients

  • 1 can sweetened condensed milk
  • 3 cups dark chocolate chips
  • 2 Tbsp butter
  • 1 cup white chocolate chips
  • peppermint essential oil (you can also use peppermint extract, you will need 1 teaspoon + 1/4 teaspoon, divided)
  • candies for topping

Instructions

  • Line a 9×9-inch square baking pan with plastic wrap. I used two layers of plastic wrap – with each layer overlapping opposite ends. Press firmly all around the pan and be sure to cover all sides. Leave enough to overhang the pan and use the plastic as handles later to help remove the fudge.

  • Heat condensed milk, chocolate chips and butter over medium-low heat. To be safe, it is best to use a double boiler for this. Otherwise, use very low heat and watch very carefully, stirring constantly. Once the chocolate is melted, remove from heat and continue to stir until mixture smooth and creamy. If using peppermint essential oil, add 3 drops to the chocolate mixture and stir well to combine. If using peppermint extract use 1 teaspoon. Pour fudge into prepared pan, smoothing with the back of the spoon. Chill at least 30 minutes.

  • After the chocolate fudge base as chilled for a least 30 minutes. Melt white chocolate chips in a small glass, microwave-safe bowl. Use the “melt function” of your microwave or a medium power setting. Once the chocolate is completely melted, stir in 1-2 drops peppermint essential oil or 1/4 teaspoon peppermint extract. Pour white chocolate over the chocolate layer. Smooth with an offset spatula. Sprinkle with candies, pressing candies into gently into the white chocolate. Chill another 2 hours before cutting. Cut into small pieces.

Notes

I used peppermint essential oil in this recipe. I find it has a true and vibrant aroma and flavour. I prefer the essential oil to peppermint extract.  However, peppermint extract is easier to find. Use 1 teaspoon of extract in the dark chocolate layer and a about 1/4-1/2 teaspoon in the white chocolate layer.  I like fudge when it is cut in the teeny-tiny pieces, so I get 64 1×1 inch pieces.  For toppings, I used these pretty little green candy gems. I think green sprinkles let us know this is mint fudge so their is no surprizes. Crushed up candy canes would be pretty too.

Calories: 103kcal (5%) Carbohydrates: 12g (4%) Protein: 2g (4%) Fat: 5g (8%) Saturated Fat: 4g (25%) Cholesterol: 5mg (2%) Sodium: 28mg (1%) Potassium: 104mg (3%) Fiber: 1g (4%) Sugar: 10g (11%) Vitamin A: 36IU (1%) Vitamin C: 1mg (1%) Calcium: 60mg (6%) Iron: 1mg (6%)

Trish | The In Fine Balance Food Blog

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PS – did you know this stuff is gluten-free?


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