Every year, my office has a mini holiday celebration that we call Dough Day. It involves a whole day of eating, talking about what you’re going to eat next and then eating some more. The 2016 version was yesterday and I still feel full. But not so full that I don’t wish I had some more of my contribution: this peppermint hot chocolate fudge recipe.
Y’all. It was so tasty that I’m not at all surprised none was left for me to take home yesterday. And I would have too. But luckily, in addition to being delicious, this peppermint hot chocolate fudge recipe is also so easy to make. A second batch may already be in the works and I probably won’t share this time around.
The key to a good fudge recipe is the chewiness factor and this recipe has one that’s literally off the charts! Ok I’m not sure if there is such a thing, but I believe there should be. I’m willing to make fudge repeatedly until we have the science ready to create one. Sorry. I got distracted. It’s probably the leftover sugar high.
The fudge itself isn’t overly pepperminty, but the recipe can certainly be adjusted to give it a stronger peppermint flavor. Peppermint extract can be intense and the crushed candy canes are also fairly strong, so I would suggest testing a batch before upping either flavor, unless you know you’re a fan.
Peppermint Hot Chocolate Fudge Recipe
You’ll need:
- 1 14 oz can of sweetened condensed milk
- 3 cups of milk chocolate chips
- 1 T cocoa unsweetened powder
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3-4 crushed candy canes
- Mini marshmallows
- Line a 9×9 baking dish with aluminum foil.
- Crush candy canes.
- Add sweetened condensed milk to a deep saucepan over low to medium heat.
- Add in cocoa powder and stir until thoroughly combined.
- Add the chocolate chips and stir until chips are melted. The mixture is going to get thick very quickly so consider stirring fudge your arm workout for the day.
- Add in extracts and stir until combined.
- Pour fudge into baking dish.
- Top with candy cane pieces and mini marshmallows, pressing them gently into the top of the fudge.
- Refrigerate for at least 4 hours and cut into pieces. Refrigerate again overnight or until eaten.
