Miss V loves anything that is chocolate and mint flavored. I saw this on Pinterest a while back and wanted to make it before Christmas. I don't know about you, but I found the time between Thanksgiving and Christmas went so FAST this year. I felt bad that we didn't get to make cut out cookies with cousins, spritz cookies, and so many other things.
I figured since we are still on Christmas break that we could still make some new Christmas recipes. The original recipe for this came from A Spicy Perspective.
1 - 14 ounce can sweetened condensed milk
1 tablespoon butter
1 pound dark chocolate chips/chunks (I used dark chocolate chips)
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup Andes Peppermint Chunks
Cooking Spray (I used Coconut Oil spray)
Spray a 8 X 8 baking dish with cooking spray. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water and add the butter and condensed milk. Allow the butter to melt and the milk is very warm. Add the chocolate chips and salt in the bowl. Stir the chocolate and allow to melt slowly. Stir with a silicone spatula.
The mixture is very thick. Remove the bowl from the heat and add both extracts and mix well.
Pour the mixture into the dish. Tap the dish on the counter a few times so any air bubbles to rise to the surface and to smooth the surface.
Sprinkle the remaining peppermint chips over the top and press them in gently. Refrigerate for a few hours.
To cut, take the dish out of the refrigerator for a few minutes. Then dip a sharp knife in hot water, wipe it off on a dry towel and cut quickly into small squares. Repeat the process until the fudge is cut into squares. Store in gladware containers or ziplock baggies.
This is very rich and tasty. Definitely will make this again next year.