Nothing says ‘tis the season’ quite like creamy milk chocolate peppermint fudge.
Introduction:
Indulgence meets the holiday spirit in this delectable Milk Chocolate Peppermint Fudge recipe. Creamy milk chocolate, a hint of peppermint, and a rich ganache layer come together to create a dessert that’s perfect for festive gatherings or a cozy night in. Whether you’re a seasoned baker or a novice, this treat is surprisingly simple to make and impossible to resist. Let’s make it.
Ingredients:
For the Fudge Layer:
2 ¼ cups milk chocolate chips or chunks
2 tablespoon salted butter
1 can (14 oz) sweetened condensed milk
2 teaspoon vanilla extract
½ teaspoon peppermint extract
For the Ganache Layer:
½ cup semisweet chocolate
¼ cup heavy cream
Additional:
Crushed candy canes (1 large or 3-4 mini)
Instructions:
Preparation:
Start by lining an 8×8 square pan with parchment paper, ensuring that it overhangs on the sides for easy removal later. Set this aside for now.
Fudge Layer:
In a microwave-safe bowl, combine the milk chocolate chips or chunks, salted butter, and the sweetened condensed milk. Microwave on high for 1 minute and 30 seconds.
Stir and Melt:
Carefully remove the bowl from the microwave and give the m ixture a good stir until it’s smooth. If needed, you can microwave it for an additional 30 seconds, but be cautious as the bowl will be hot. Stir in the vanilla and peppermint extracts until well combined.
Pour and Decorate:
Pour the luscious fudge mixture into the prepared pan. Sprinkle the crushed candy canes evenly over the top, and gently press them down to ensure they adhere to the fudge.
Refrigerate:
Place the pan in the refrigerator to cool for at least 60 minutes, or until the fudge becomes firm and sets perfectly.
Cut and Store:
Once your fudge has chilled and set, cut it into squares of your desired size. You can store these mouthwatering squares at room temperature for a softer texture or in the refrigerator if you prefer a colder, firmer fudge. Make sure to keep them in an airtight container to preserve their freshness for up to four delightful days.
Dietary Substitutions:
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio substitute so the recipe measurements will not change.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
Silk Dairy Free Heavy Cream is a great option for the ganache topping.
Natures Charm makes a sweetened condensed coconut milk that is dairy free. There will be a slight coconut flavor to the fudge but it will be masked well by the peppermint extract.
Conclusion:
Milk Chocolate Peppermint Fudge is an irresistible treat that captures the essence of the holiday season. The combination of creamy milk chocolate, a touch of peppermint, and the crunch of candy canes makes every bite a celebration. Whether you’re making this fudge as a gift or a sweet treat for yourself, it’s sure to spread joy and warmth this holiday season. Enjoy and share the deliciousness!
XO,
Heather
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