12/18/09

13 Peppermint Bark Fudge




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...

Pour this chocolate concoction into a mixer bowl and add your powdered sugar.  No sifting, just dump it in.  Whip it up until it's thick and creamy.


Spread the fudge layer into your buttered pan.

I just love how the spatula fits into the corners of the pan ~

Now you do the same thing, only with white chocolate chips.   Put it in the microwave on high for one minute and stir until smooth.

Add this good stuff.   Pure peppermint extract.  Mmmmmmm.

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.   

You HAVE to have these at room temperature.   They'll melt in your mouth....

Happy Holidays!


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Peppermint Bark Fudge
First Layer:

1 c. semi-sweet chocolate chips
1/2 c. butter (one stick)
1/4 c. milk
3 c. powdered sugar
1 t. vanilla extract

Second Layer:

1 c. white chocolate chips
1/2 c. butter (one stick)
1/4 c. milk
3 c. powdered sugar
1/2 t. peppermint extract
Red food coloring, if desired
1/2-1 c. crushed peppermint candy (you choose how "minty" you want it to be)

Prepare a 9x9 or jelly roll 9x12 pan covered with aluminum foil.  Butter the top of the foil.

In a microwave safe bowl, combine the semi-sweet chocolate chips, butter and milk.  Microwave on high power for 1 minute.  Stir and microwave an additional minute, if needed.

Add vanilla extract and powdered sugar and beat on medium speed with an electric mixer with whisk attachment or electric hand mixer for about 2 minutes, until the fudge is thick and creamy.

Pour the chocolate fudge layer into the buttered pan, spreading evenly.

Immediately, begin the second layer using the white chocolate chips, butter and milk, microwaving on high power for one minute.  Stir, and add another minute if necessary.

Add peppermint extract and food coloring.  Stir well.  Add powdered sugar and beat on medium speed of an electric stand or hand mixer for about 2 minutes, or until thick and creamy.

Add 1/2 to 1 c. of the crushed peppermint to the white fudge; stir well.  Spread evenly on top of the fudge layer.  Sprinkle with additional crushed peppermint on top and cover with plastic wrap.

Place in the refrigerator for 4 hours or until firm.  

Slice as desired.  Wrap in plastic wrap to keep fudge from drying out.

Best served and eaten at room temperature!

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