It’s a new recipe for me; quick and easy Peppermint Fudge. I usually make cooked fudge from scratch, like my mother and her mother before her. But my time this year is limited and I’m all about making life as easy as possible. So, I found this recipe and tweaked it a bit.
2- 10 ounce packages of white Ghirardelli melting chocolate
1 can sweetened condensed milk
1/2 teaspoon peppermint extract
30- crushed Bob’s Sweet Stripes mints
What to do:
Line an 8×8 pan with tin foil.
In a 3 quart pot melt white chocolate over low heat and stir in sweetened condensed milk. When the chocolate is fully melted and combined with the milk, add peppermint extract and fold in crushed mints.
Pour into foil lined pan. Chill in refrigerator till firm. Turn out onto cutting board and cut into 1 1/2 inch pieces.
I made this for gifts, so I wrapped it up in doily lined pastry boxes, adorned with seasonal stickers.
Christmas Blessings from the Exile’s Kitchen.