Merry Christmas! Hope that you and your loved ones have an amazing Christmas together, celebrating the birth of our Savior!

This recipe has been in my Christmas binder since 2010. Then I was looking through an old magazine from 2012 and found the exact same recipe. I decided it was about time that I tried it. The recipe was simple and quick and made a lot. The fudge was rich, creamy and delicious. I decided to cut the fudge into small squares and place inside tiny foil wrappers to make it look a bit more impressive.

But it was great straight out of the pan. This fudge is a bit different than many recipes I’ve seen with the same name. This is really more like dark chocolate fudge with candy cane pieces on top.

I have a hard time with freezing desserts- I’m always afraid that they won’t taste as good later. Plus, we eat the stuff so fast, who has time to freeze it? So fudge is a perfect treat to make since it keeps in the refrigerator for up to two weeks. Make sure that you keep it in an air-tight container, or the candy canes will get sticky.

Peppermint Fudge
4 cups bittersweet or semi-sweet chocolate chips (2-12 ounce packages)
2 – 14 ounce cans sweetened condensed milk
2 T cold unsalted butter
2 tsp vanilla extract
1/4 tsp salt
2/3 cup crushed candy canes, approximately 8

Line 2 – 8″ square baking pans with parchment paper or foil, leaving an overhang on two sides

In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until the chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.

Spread the chocolate mixture evenly into the prepared pans and sprinkle with the crushed candy canes, gently pressing into the top of the fudge. Refrigerate until firm, about 3 hours and up to two weeks.

Using the foil overhangs, transfer the fudge to a cutting board and cut into squares.

Cindy