Double Chocolate Peppermint Fudge
A layer of semi-sweet chocolate and white chocolate fudge topped with crushed peppermint candies and peppermint chocolates. All hail the holiday season.
Ingredients
- 1 ½ cups 260 g/ 9 oz semi sweet chocolate chips (or a combo of milk/dark
- 1 ½ cups white chocolate chips/white chocolate
- 1 14 oz can sweetened condensed milk, divided (¾ cup per layer)
- 4 tbsp butter divided
- ¼ - ½ cup crushed peppermint candies (bash up some peppermint
- ¾ cup chocolate peppermint candies chopped (such as After 8 or York)
Instructions
- Line a 9×9 inch square pan or a rectangular equivalent with parchment paper or greased aluminum foil.
- In a microwave safe bowl, combine ½ the condensed milk, 2 tbsp butter and one ½ cup dark chocolate- melt until nice and smooth, stirring every 30 seconds to make sure the chocolate doesn’t scorch. You can also place this bowl on top of a pan of boiling water (making sure the bowl doesn’t touch the water), forming a double boiler.
- Spread the mixture evenly onto the bottom of the prepared pan. Work quickly as the fudge sets as it cools.
- Chill the mixture in the refrigerator while preparing the next layer.
- For the white chocolate layer, combine the white chocolate, remaining butter and condensed milk in a microwave safe bowl and melt either in the microwave or on a double boiler until smooth.
- Quickly pour this mixture on top of the semi sweet chocolate layer and spread evenly with a rubber spatula or palette knife for ease.
- Immediately after spreading it out, sprinkle atop the peppermint chunks and chopped peppermint chocolate evenly over the surface.
- Chill the pan until the fudge is firm and cool to the touch before cutting into squares (about 2 hours).