Peppermint Bark Fudge | Recipe

A simple fudge recipe with a candy cane twist

Fudge come in many flavors, but the most common ones are chocolate and peanut butter. I have never seen them in peppermint flavor. Maybe that is due to the fact that I don’t often visit candy stores. Too sweet for my teeth.

This idea came to my mind as I noticed how many candy canes I have around. They are good for holidays decor, but they are too many for me to eat. Therefore, I wasn’t looking for a way to use them and what is better than adding them into my fudge recipe?

At first I thought, oh I can just crushed them up and sprinkle them on the espresso fudge. However, that idea was too simple for me to write up a recipe. While I was coming with ideas, I was eating peppermint white chocolate covered pretzel (my favorite pretzel snack), and that is when the idea came to me. What is better than a peppermint bark fudge? It so unique and pretty that I can’t wait to share this with you guys.

Good luck and leave me a comment below on what is your favorite fudge flavor. Don’t forget to send me photos of yours.

There are a total of four different flavors. Don’t forget to check them out. :)

Oops! Forgot to include the dark chocolate in the picture. FAIL :(

Ingredients

• 1 bag of 12 oz 85% dark chocolate chips (~2 cups)
• 1 bag of 12 oz white chocolate chips (~2 cups)
• 2 14oz can of condensed milk
• Crushed candy canes (~1/2 cup)
• 6 tbsp of butter (3tbsp/ layer)
• 1 pinch of salt
• 1 tsp of vanilla

Tools you will need are…

1. Baking/cake Pan. You can also use a mold to make cute shaped fudge.
2. Double boiler

DIY Double Boiler

If you don’t have a double boiler, create one using a pot and a stainless steel bowl. Choose a pot that is bigger than the bowl. Fill the water up to half the pot, or until it only touches the bottom of the bowl. Make sure to test out the water level beforehand to avoid water from over boiling and spilling out on you as you melt the chocolate.

Set your stove to medium-high heat and bring the water to a vicious boil. Once it boil, reduce the heat to low (about 3 on a scale of 1–6 of a gas stove). This will prevent the water from spilling out on the side and overcooking your chocolate.

Hint: Overheating chocolate will result in thick and lumpy fudge texture, which we DO NOT WANT! Lower the heat as you prepare to melt your chips will give you more control and produce a silky, smooth, and creamy fudge result.

Let start cooking!

1.Make the dark chocolate bottom layer. Check out my espresso fudge recipe here.

2. Into the clean mixing bowl on top of the boiling pot, add in the butter, salt, and vanilla.

3. Once the butter completely melted, add the condensed milk and the white chocolate chips. Wait until the chocolate is a little soften and then stir the batch constantly until all chips are melted.

4. Remove the mixing bowl with the melted chocolate in it from the pot. Set it aside. Add in your crushed candy canes and mix well. Use a spatula, fold in the chocolate until it is super smooth and shiny.

5. Once your batter reaches a thick consistency and has a nice shine, pour it over the espresso chocolate fudge that you have prepared previously. Set it aside at room temperature and let it set overnight.

6. After it is set overnight, use a pizza cutter to cut them up into tiny cubes. Pizza cutter will help make even pieces with straight edge. Separate them out with a sharp knife. Once your pizza cutter is covered in chocolate, wipe it down with a wet paper towel before continue cutting.

Gift Ideas

A great Christmas Gifts Idea!

For gift ideas, place a parchment paper down inside a box that has a window. To make it super festive, use decorative parchment paper. Place your fudge squares into the box. Lay them out any way you like, be creative. Use twine rope, tie a cute bow. Cut out a cute label of any shape and add your initial or signature to make it super special and cute.

I used a window cupcake box size 6.25" X 6.25" X 3". You can brought it on Amazon.com for super cheap.

For other flavors, check out my other recipes.

Tips and Tricks

Too pretty to exclude for this section

• If you have a mold for fudge great. Unfortunately, I do not. You can make on like the picture above. Just line your baking sheet with aluminum foil, grease it, and you are set to go. You can make divider like I did by folding your aluminum foil sheet until strip. Try to choose a baking pan that is deep so you can make a thicker fudge.
• For a fancier fudge, feel free to use any fancy chocolate bar for the espresso fudge flavor. Make sure to chop up your chocolate bar into tiny chunks. This will prevent overheating chocolate and reduces the time to melt the chocolate.
• Salt helps balance out the sweet flavor. Try to use sea salt if can. I think it give a deeper flavor than normal salt.
• Make sure that your butter is fully melted prior to adding the chips in. Adding chips beforehand will result in a clumpy fudge.
• To make cute fudge shape, you can always use non stick shapes mold. Just make sure to grease it well with butter.
• When reusing your bowl, make sure to clean it real well between each batches. Wipe it dry, make sure it is dry completely. We do not want your batter to have water in it or it won’t set.
• Do not skip the folding part after the chocolate melted. It will not set and your fudge will be running if you do so.