Peppermint Bark Fudge #desserts #candy

Peppermint bark fudge — A simple no-prepare fudge that can be made with consolidated milk and without a treat thermometer. A simple, few-fixing formula that makes an extraordinary consumable Christmas present.

This peppermint bark fudge is perhaps the most straightforward fudge you could make this season. With only 4 key fixings (OK, 6 in the event that you check the concentrates) — white chocolate, dim chocolate, consolidated drain and sweet sticks, there's no treat thermometer required and there's nothing more needed than 15 minutes to plan.

I decided to make this fudge on the stove top, however it could likewise be made in the microwave (simply microwave consolidated milk and chocolate at 30 second interims, blending admirably in the middle of until chocolate is completely liquefied, at that point mix in your squashed peppermint/removes as demonstrated).

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Ingredients

• 1 14 oz can sweetened condensed milk (396g)
• 1 cup dark chocolate chips (175g)
• 1 cup premium white chocolate chips (175g)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract optional
• 1/3 cup crushed candy canes divided. About 5 regular-sized candy canes, crushed (75g)

Instructions

1. Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil.  Set aside.
2. Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan).  
3. Add dark chocolate chips to one pan and white chocolate chips to the other.
4. Melt chocolate chips over medium heat, stirring constantly until completely melted.  
5. Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract.  Immediately spread evenly into prepared pan.
6. Once white chocolate has melted, remove from heat and stir in mint extract, if using.  Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.
7. Immediately sprinkle with remaining crushed peppermint pieces.
8. Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator).  

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