I am so honored to have had the opportunity to create the "Holiday Bakeshop" recipe collection for the Decemeber/January 2013 issue of Family Fun magazine. I have had my work published in the magazine multiple times, but when I was approached about doing the entire holiday feature this year, I was beyond thrilled. It was especially fun to see my work recreated in the photos in the magazine and always so exciting to see my name published!
The first recipe published in the collection is my super simple peppermint fudge. I love peppermint with semi-sweet and white chocolate so I made both, but any kind of chocolate will work, depending on your preference (dark chocolate will yield the firmest fudge, while white chocolate will yield the softest fudge).
Check out my fudge in the December/January 2013 issue of Family Fun Magazine as part of my "Holiday Bakeshop" recipe collection!
You can cut the traditional squares of fudge, or pour it into cupcake liners (I used mini ones) for perfectly portioned, self-packaging, bite-sized pieces.
To make it even simpler, you can even use the microwave instead of the stovetop to melt the ingredients, according to the directions on your package of chocolate chips!
Simple Peppermint Fudge
- 1.5 lbs/24 oz white, dark or milk chocolate, chopped (about 4 cups chocolate chips)
- 1 (14 oz.) can sweetened condensed milk
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed peppermint candy pieces (about 20 peppermint candies), plus extra 1/4 cup for garnish
Line an 8 inch square pan with parchment or wax paper, so the paper hangs over the sides for easy lifting to remove the fudge.
Combined chocolate, sweetened condensed milk and salt in a medium saucepan, over low heat until about 3/4 of the chocolate has melted. Remove from heat and keep stirring until chocolate has completely melted. Stir in vanilla and 1 cup peppermint candy. Spread evenly into prepared pan with a spatula to smooth out top. Sprinkle with remaining peppermint candy for garnish. Place in the refrigerator for 2-4 hours until fudge is firm and set. Remove by lifting the parchment/wax paper flaps over the side of the pan, up and out. Cut into 1-inch squares and place in mini cupcake liners for serving.
Stay tuned for the rest of my"Holiday Bakeshop" recipes all week! To add to the excitement, my Gingerbread Kid Marshmallow Pops were also featured in the magazine as their "Treat of the Month"! Click here for my step-by-step tutorial and make your own!