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.

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Until my next post, make every day a celebration!

Stay well, 

Diane

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