White chocolate chips: See my tips below on melting white chocolate.Sweetened condensed milk: Make sure you do not buy evaporated milk. The cans are next to each other in the grocery store and look almost identical. Please be sure to buy name-brand sweetened condensed milk. Evaporated milk will cause this recipe to fail.Peppermint extract: This is the key ingredient responsible for the peppermint flavor. You could alternatively use mint extract if you prefer the flavor. Red food coloring: This gives the fudge the festive red swirls that make it look like a candy cane.Andes Peppermint Crunch Baking Chips: It gives the gorgeous look of crushed candy canes without the weird crunch.
Stir it like you’ve never stirred before. To prevent the chocolate from burning, stir the mixture constantly. This is not a recipe to walk away from.Keep the heat low. This is a recipe that comes together quickly but does require some patience. Keep the heat low while you are melting the chocolate. If you do everything right above and your chocolate still seizes, you can fix it easily by adding a little vegetable shortening and stirring it in really well.
If the baking pan you use has rounded corners, cut off just enough of the edge so that the fudge no longer has a rounded edge. This will give every piece of fudge a nice flat bottom.Cut the remaining block of fudge into four equal squares.Next, cut each of the smaller squares into nine pieces by cutting them into thirds one way, turning them, and cutting them into thirds again. This will give you 36 equal-sized pieces of fudge.
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If you make any of these easy fudge recipes, leave me a comment in the space below the recipe card and let me know what you think. I love hearing from you!
