Christmas is this week, which means I’ve officially entered panic mode. As an avid procrastinator, I just ordered most of my friends’ and family members’ presents online (thanking my lucky stars for Amazon Prime), and I have to go shopping tonight for the remainder. I still have more cookies to bake, all of my wrapping to do, and most importantly, all of my Christmas Eve treats to prepare!
This year, to cut down on Yuletide time-crunch and Christmas cash shortage, I decided to come up with a recipe that only requires a handful of inexpensive ingredients and 15 minutes of work. 5 Ingredient Dark Chocolate Peppermint Fudge was the result, and let me tell you, it is way better than most expensive fudges I’ve eaten!
Not to mention, it’s pretty. Very pretty. Just look at that red and white peppermint swirl!
This is one of those treats that will look great on your holiday table or wrapped up to give as gifts. They’re super simple to make in bulk, so crank out a few batches to give to everyone who you still haven’t crossed off of your Christmas list!
Make sure you make extra, though, because once you realize that they taste exactly like the fudgy version of peppermint patties, you’re going to want to eat a lot of them. A LOT. You’ve been warned.
For the Peppermint Layer:
- 3/4 cup (8 oz) sweetened condensed milk
- 1 1/2 teaspoons peppermint extract
- 3 1/2 – 4 cups confectioner’s sugar
- Red food coloring (optional)
For the Fudge:
- 12 oz dark chocolate chips
- 1 1/3 cup (14 oz) sweetened condensed milk
- In a large bowl, mix 3/4 cup sweetened condensed milk with 1 1/2 teaspoons peppermint extract. Slowly beat in confectioner’s sugar until a stiff dough forms. It should not be sticky.
- Divide the peppermint dough into two halves, and place in separate bowls. Add a few drops of red food coloring at a time to one of the halves, and mix until your dough is your desired shade of red. Twist together the white and red peppermint doughs into a long rope, making sure not to overmix, and set aside.
- Line an 8 x 8″ baking dish with parchment paper and spray with nonstick spray or rub lightly with butter.
- In a large, microwave safe bowl, combine the remaining 14 oz of sweetened condensed milk, and 12 oz dark chocolate chips. Cover the top with a paper plate and microwave for 2 minutes, stir, and microwave for an additional minute if necessary to completely melt the chocolate chips.
- Pour half of the fudge mixture into the baking dish. Spread evenly with the back of a spoon or a spatula. Place the peppermint dough rope on top of the fudge layer, zig-zagging it to cover most of the fudge area. If your rope breaks, just put it on in chunks. This layer does not have to be perfect!
- Pour over the remainder of the fudge mixture and spread evenly. Cover and refrigerate for at least 2 hours to set.
- Remove the fudge from the pan by pulling out the parchment paper lining. Cut the fudge into cubes and serve!
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