Hi Everyone,
Day # 5 of Christmas Cookies
Today I am not featuring a cookie but a great addition to the cookie tray- Peppermint Fudge ….
This is always a requested addition to the Holiday cookie tray and this recipe was given to me by my dear friend, Elise Feiner who is an excellent chef and baker.
What can I say, there is no such thing as too much chocolate and you always need something peppermint for Christmas.
PS- Big “thank you” to my Cousin Frank DeVito for his handcrafted Christmas Tree board- he is so talented and I will treasure this gift always…
(click photo to enlarge)

Peppermint Fudge
Ingredients:
- 12 ounces semi-sweet chocolate chips, about 1 ½ cups
- 14 ounces sweetened condensed milk
- 1 cup miniature marshmallows
- 1 cup candy cane crunch
- 1 ½ tsp vanilla extract
Instructions:
- Combine the chocolate chips, milk, and marshmallows in a medium size saucepan over medium heat.
- Stir frequently as the chocolate melts. Add the candy cane crunch and vanilla. Stir to combine
- Remove from the heat
- Lightly grease a 10-inch square pan or line with parchment.
- Pour the fudge into the pan and spread with a spatula.
- (optional- I decorated with additional candy cane pieces)
- Chill in the refrigerator until firm
- Slice into 1-inch pieces and store in an airtight container in the refrigerator
Cook’s Note: This fudge can be made ahead of time and kept in the freezer for several months. Thaw in the refrigerator when ready to serve.
*********************************************
Until my next post, make every day a celebration!
Stay well,
Diane
Thank you for visiting my blog and ask your family and friends to join DishingwithDiane.com and become part of the family!
Once you become a member, you’ll never miss a post.
Also, continue to send me your comments and emails, I LOVE hearing from you.
