It’s my favorite baking time of year. I’ve just finished all my Christmas baking and I think this is my favorite year ever. We made six kinds of cookies (you can find some of the recipes here) and nine kinds of candies this year (you can find some of those recipes here).
And this year I added a new treat to the mix. I wanted to do something different with my fudge but I couldn’t find anything that was just what I wanted. So I made up my own recipe. And it’s a hit. Easy, quick and DEEEE-licious. My family has pronounced it a hit–and it didn’t last long at work either.
So, if you’re looking for a no-fuss treat for this year’s Christmas treats, black-and-white peppermint fudge is sure to be a holiday hit at your house.
First, spray a 9 x 13 pan with non-stick cooking spray and line the bottom with waxed paper. the wax paper is optional but I find it much easier to remove the fudge from the pan this way.
Next unwrap about 2-3 cups of peppermint candies and pulverize them in your blender until they are ground. Unwrap about a dozen more and coarsely chop them. I put them in a baggie and covered it with a flour sack towel and used the meat tenderizer on them–they came out perfectly, but the bag didn’t fare so well, which is why I used the flour sack towel. Set these aside for later use.
Put two 12-ounce bags semi-sweet chocolate (yes, you can use milk chocolate if you’re not a dark chocolate fan. I just happen to think dark chocolate and peppermint are awesome) and 1 can of CONDENSED milk into a microwave-safe bowl. Heat in the microwave until melted and stir until well blended.
Note: When melting chocolate in the microwave, I start with 3 minutes at half power and stir at the end of each cycle. I think this took about 5-6 minutes to be completely melted.
Add 1/2 teaspoon peppermint extract and stir well. Press melted chocolate mixture into the bottom of your 9 x 13 pan and set aside to cool.
Next, put two 12-ounce bags of white chocolate and 1 can of CONDENSED milk into a microwave-safe bowl. Heat in the microwave until melted and stir until well blended.
Add 1/2 teaspoon peppermint extract and stir well. Add your pulverized peppermint candies to the white chocolate mixture.
Pour the white chocolate over the dark chocolate layer in the pan. Spread until even with a rubber spatula. Sprinkle the top with your coarsely chopped peppermints and refrigerate until firm.
When set, run a sharp knife around the sides of the pan to loosen the fudge. Flip the pan upside down onto your cutting board and peel off the waxed paper. Turn the fudge white side up, cut into 1″ squares and enjoy.
See? I told you it was easy.
Black-and-White Peppermint Fudge
Ingredients
- 1 package peppermint candies
- 2 12-ounce bags semi-sweet chocolate chips
- 2 12-ounce bags white chocolate chips
- 2 cans CONDENSED milk
- 1 teaspoon peppermint extract, divided
Directions
- Spray a 9 x 13 baking pan with non-stick cooking spray and line the bottom with waxed paper.
- Unwrap about 2-3 cups of peppermint candies and pulverize them in your blender until they are ground. Unwrap about a dozen more and coarsely chop them. Set aside.
- Combine semi-sweet chocolate and 1 can milk in a microwave safe bowl. Microwave on half power until melted, stirring occasionally.
- Add 1/2 teaspoon peppermint extract and stir until all ingredients are well-blended.
- Pour melted chocolate mixture into pan and spread evenly.
- Combine white chocolate and 1 can milk in a microwave safe bowl. Microwave on half power until melted, stirring occasionally.
- Add 1/2 teaspoon peppermint extract, pulverized peppermint candies and stir until all ingredients are well-blended.
- Pour melted white chocolate mixture into pan and spread evenly.
- Top with coarsely chopped peppermints.
- Refrigerate until set.
- Cut into 1″ squares for serving.
