Description
This delicious Christmas Fudge recipe combines creamy semisweet chocolate, sweetened condensed milk, and festive peppermint flavors to create a rich and smooth holiday treat. Easy to prepare and perfect for gifting or enjoying at home, this fudge sets in the refrigerator with no baking required.
Ingredients
Scale
Fudge Base
- 3 cups semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
Topping
- 1/2 cup crushed peppermint candies or holiday sprinkles
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, ensuring there is some overhang on the sides for easy removal of the fudge later.
- Melt the Ingredients: In a medium saucepan over low heat, combine the semisweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly to avoid burning and until the mixture is completely melted and smooth.
- Add Flavor Extracts: Remove the saucepan from heat. Stir in the vanilla extract and peppermint extract, if using, to infuse the fudge with delicious flavor.
- Pour and Spread: Pour the smooth fudge mixture into the prepared baking pan and spread it evenly with a spatula or the back of a spoon.
- Add Toppings: Sprinkle the crushed peppermint candies or holiday sprinkles over the top of the fudge. Gently press them into the surface to ensure they stick well.
- Chill Until Firm: Refrigerate the fudge for at least 2 hours or until it is completely firm and set.
- Slice and Serve: Lift the fudge out of the pan using the parchment paper overhang and cut it into 36 small squares. Enjoy your festive Christmas fudge!
Notes
- For a richer flavor, use a mix of semisweet and dark chocolate chips.
- Try swapping peppermint extract for almond or orange extract for a different twist.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
