Chocolate Peppermint Fudge
  • 1 ounce Baker's unsweetened baking chocolate
  • 2 tablespoons unsalted butter
  • One 12 ounce bag semi-sweet chocolate chips
  • One 14 ounce can Eagle Brand sweetened condensed milk
  • 1 teaspoon peppermint extract
  • 1-2 candy canes, crushed
  1. Line an 8" x 8" pan with wax paper and set aside.
  2. Melt butter and the baking chocolate square in a double boiler over medium heat, stirring occasionally.
  3. Pour in half the bag of chocolate chips and stir with a heatproof rubber spatula to help melt. Once partially melted add the rest of the bag of chocolate chips and stir until fully melted.
  4. Carefully stir in the condensed milk to combine and remove from the heat. Stir in the peppermint extract.
  5. Pour the chocolate mixture into the prepared pan and smooth the top with the spatula. Sprinkle the crushed candy cane pieces over the top of the fudge and lightly press on the pieces so they set into the fudge.
  6. Refrigerate until the fudge is set then cut into bite size pieces.
Although I usually promote eating fudge straight from the fridge the candy cane pieces seem to not like it in there. I had this in the fridge for a couple days and the candy cane pieces got melty and lost their crunch so I would advise you to store this unrefrigerated.
Recipe by Lemon & Mocha at