Super Easy Peppermint Chocolate Fudge Food

PEPPERMINT FUDGE

Steps:

• Place the white chocolate chips in a microwave safe dish.
• Microwave the chips in 30 second intervals, stirring between each interval until they are melted.
• Stir in the condensed milk, the peppermint extract and 1/2 cup of the crushed candy canes (save the remaining for the top)
• Line an 8X8 baking dish with foil or parchment paper.
• Pour the mixture into the pan and top with the remaining crushed candy canes.
• Allow to cool at room temperature and then place in the refrigerator to set (for approximately 1 hour).
• Cut and serve. Enjoy!
• *Notes: If you have problems with the white chocolate being creamy when melted, add a small amount of vegetable oil to the melted chocolate.

DARK CHOCOLATE PEPPERMINT FUDGE

Steps:

• Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
• Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
• Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.

QUICK AND EASY PEPPERMINT FUDGE

Steps:

• Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
• Lift the foil out of the pan and peel off the fudge. Cut into small squares.

SUPER EASY PEPPERMINT CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at two opposite sides of pan. Grease foil with butter.
• Place white chocolate and butter in medium microwavable bowl. Microwave uncovered on 70% power 1 minute 30 seconds to 2 minutes, stirring after 1 minute, or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is smooth. Stir in 2 cups of the crushed cereal until completed coated; press in pan. Set aside.
• In 2-quart saucepan, heat milk, chocolate chips, unsweetened chocolate and vanilla over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Gently spread over white chocolate layer. Sprinkle with 1/3 cup crushed cereal; press in gently. Sprinkle with powdered sugar. Refrigerate about 1 hour 30 minutes or until firm. Remove fudge from pan, using foil edges to lift. Cut into 8 rows by 6 rows. Store in plastic container with lid in refrigerator up to 2 weeks (place waxed paper or plastic wrap between layers and cover top layer before placing lid on top).

EASY PEPPERMINT FUDGE

Steps:

• Line a 9-inch square baking dish with aluminum foil.
• Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
• Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
• Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.

WHITE CHOCOLATE PEPPERMINT FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.

5-INGREDIENT EASY PEPPERMINT FUDGE - DAIRY AND SUGAR FREE

Steps:

• In a double boiler, melt chocolate and coconut cream concentrate while stirring occasionally with a spatula.
• Meanwhile, prepare your mold by lining the bottom and sides with plastic wrap. Allow some wrap to hang over the edges to aid during the un-molding process.
• When the chocolate and coconut cream concentrate has melted completely smooth, remove from the heat. Add the vanilla extract, salt and liquid stevia and stir to combine well. Pour into mold(s).
• Sprinkle optional crushed peppermint candies on top of the fudge, if using. Allow to cool in the refrigerator for at least one hour.
• Remove the mold(s) from the refrigerator and allow to come to room temperature for about five minutes before cutting and serving.

SUPER EASY CHOCOLATE FUDGE WITH VARIATIONS

Steps:

• Serve and enjoy.

EASY CHOCOLATE FUDGE

Steps:

• Line an 8x8 square pan with non-stick foil.
• In a medium-large sized pot, melt chocolate, sweetened condensed milk, cocoa powder, and butter over medium heat until the mixture is completely smooth.
• Stir in vanilla extract, salt and chopped nuts (if using) into the fudge.
• Pour the fudge into the prepared pan, smoothing it in an even layer.
• Allow the fudge to chill in the fridge for about 4 hours, or until firm.
• Remove foil from the pan and cut fudge into squares.
• Enjoy!
• I would store leftover fudge in the fridge as the fudge does soften when as room temperature.