Before I start this blog post, I will be perfectly candid and admit I am NOT a huge fudge fan. I find fudge too sugary to be enjoyable. However, I also recognize that we live in a diverse world where not everyone is the same. My hubby happens to be a fudge lover. For this reason, every year for Christmas, I make fudge to give away as gifts and/or for my family to enjoy. I made this double chocolate mint fudge two years ago. It has remained one of the favorite fudge flavors since then.
My (then) eleven-year-old son told me this fudge was “super yummy” because it reminded him if his favorite Christmas treat: peppermint bark. I took his compliment as a very good thing.
Double chocolate mint fudge is rather simple to make and it doesn’t take very long (two positive things, right?) The longest part is having to wait for the chocolate layers to set (a process you can circumvent by sticking your fudge pan in the fridge or freezer).
If unlike me you are a fudge lover, I hope you will enjoy this chocolaty concoction as much as my son (and husband) did. As always, feedback is always welcome.
Double Chocolate Mint Fudge
Cover the bottom of an 8″x8″ pan with parchment paper. Lightly oil the paper as well as the sides of the pan.
Note: you can forgo the parchment paper. However, you will still need to oil the bottom of your pan very well.
In a double boiler, place the semi-sweet chocolate chips and one cup of condensed milk. Place on the stove top on medium heat and mix continually with a whisk until the chocolate is completely melted. You must be very careful that your chocolate does not scorch which is easy to do if you are not careful.
Remove your pan from the stove top.
To the melted chocolate, add one teaspoon of vanilla extract and one teaspoon of peppermint extract. Mix vigorously with a whisk to combine.
Pour your batter into your prepared pan.
Wait until the semi-sweet chocolate layer has set before proceeding.
Note: in order to speed the process, after the pan has cooled a bit, you can place it in the fridge or in the freezer until set. I put mine in the freezer for ten to fifteen minutes.
In a double boiler, place the white chocolate chips with the remaining condensed milk. Place on the stove top on medium heat and mix continuously with a whisk until the chocolate is completely melted.
Remove your pan from the stove top.
Follow the same steps as for the dark chocolate layer: add one teaspoon of vanilla extract and one teaspoon of peppermint extract. Mix to combine.
Pour over the first semi-sweet chocolate layer.
Immediately top with some crushed candy cane pieces.
Let this layer cool and set completely before cutting your fudge into pieces.
Yields about 36 pieces (depending on the size of your fudge pieces).
Ingredients
- Mint candy or candy cane ~ crushed
- 2 cups semi-sweet chocolate chips (you can also use some bittersweet chocolate for a richer chocolate flavor or milk chocolate chips of you do not like dark chocolate)
- 6 oz white chocolate chips
- 1 can of condensed milk ~ divided (14 oz)
- 2 teaspoons vanilla extract ~ divided
- 2 teaspoons peppermint extract ~ divided
Instructions
- Cover the bottom of an 8"x8" pan with parchment paper. Lightly oil the paper as well as the sides of the pan.
- Note: you can forgo the parchment paper. However, you will still need to oil the bottom of your pan very well.
- In a double boiler, place the semi-sweet chocolate chips and one cup of condensed milk. Place on the stove top on medium heat and mix continually with a whisk until the chocolate is completely melted. You must be very careful that your chocolate does not scorch which is easy to do if you are not careful.
- Remove your pan from the stove top.
- To the melted chocolate, add one teaspoon of vanilla extract and one teaspoon of peppermint extract. Mix vigorously with a whisk to combine.
- Pour your batter into your prepared pan.
- Wait until the semi-sweet chocolate layer has set before proceeding.
- Note: in order to speed the process, after the pan has cooled a bit, you can place it in the fridge or in the freezer until set. I put mine in the freezer for ten to fifteen minutes.
- In a double boiler, place the white chocolate chips with the remaining condensed milk. Place on the stove top on medium heat and mix continuously with a whisk until the chocolate is completely melted.
- Remove your pan from the stove top.
- Follow the same steps as for the dark chocolate layer: add one teaspoon of vanilla extract and one teaspoon of peppermint extract. Mix to combine.
- Pour over the first semi-sweet chocolate layer.
- Immediately top with some crushed candy cane pieces.
- Let this layer cool and set completely before cutting your fudge into pieces.