Jenn, a friend of mine gave me some of this last year.
I ate the whole thing.
I waited an entire year for the recipe.
I made it the other day and I have eaten half of it.
I'm giving away the other half before I cave into a sugar induced coma.
Guess what? I'm giving you the recipe! Then you can give in to this melt-in-your mouth, slightly minty, fudgy deliciousness ~
I love this recipe simply because it has all the ingredients in my pantry. Nothing fancy. No marshmallows. No creme. No sweetened condensed milk. I can make this any time.... that's pretty dangerous.
I am not a candy maker. I pretty much burn every candy I make. Or burn myself.
But this? This is easy. Easy-peasy.
Let me show you how incredibly easy this is.
First, you line a pan with aluminum foil and butter it.
You can use an 8x8, 9x9 or in my case, a 9x12.
Put your semi-sweet chocolate chips, butter and milk into a microwave bowl.
Microwave on high for 1 minute.
Stir until everything is dissolved.
I used skim milk, but I bet it would even taste better with 2% or, *gasp* whole milk.
Add in some real vanilla extract. Ever since I discovered the real vanilla, I've never gone back. One day, I'm gonna make my own vanilla extract...
Spread the fudge layer into your buttered pan.
This part is totally optional. You don't have to do it. Unless you want to. I added the teeniest, tiniest, drop of red food coloring. It looks like a weird color, but once you add the powdered sugar, it'll look like a normal light pink.
Once you've added your powdered sugar and whipped it up until thick and creamy, you're good to spread it on top of the fudge layer.
I found a couple of broken candy canes and put them into a ziploc plastic baggie. Pounded it a few times until I noticed there were little holes in the baggie.....Hmm...I then shook the baggie over the white chocolate and "dusted" the top layer. So sparkly. So pretty!
If you want a more intense peppermint experience, add up to 1 c. of the crushed peppermint right into the white chocolate fudge. Mix it thoroughly and then spread it onto your fudge layer. Dust the top with crushed peppermint, if desired.
Cover this fudge with plastic wrap, or it will dry out. Put it in the fridge for at least 4 hours, or until firm.
Cut your fudge into slices, squares, or bars. Then wrap them in plastic wrap and allow to come to room temperature before diving in.
Peppermint Bark Fudge
(4x6 printable recipe) (full page recipe)