Ingredients with Measurements:
- 3 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 cup chopped fresh mint leaves
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/2 cup crushed candy canes
Special equipment needed:
- 8x8 inch baking pan
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Line an 8x8 inch baking pan with parchment paper and set aside.
2. In a medium saucepan, combine chocolate chips, sweetened condensed milk, vanilla extract, peppermint extract, chopped fresh mint leaves, unsalted butter, and salt.
3. Heat the mixture over low heat, stirring constantly until the chocolate chips are melted and the mixture is smooth.
4. Once the mixture is smooth, attach a candy thermometer to the side of the saucepan and increase the heat to medium.
5. Cook the mixture, stirring constantly, until the candy thermometer reads 235°F.
6. Remove the saucepan from heat and pour the mixture into the prepared baking pan.
7. Sprinkle the crushed candy canes over the top of the fudge and press them gently into the surface.
8. Allow the fudge to cool to room temperature, then refrigerate for at least 2 hours or until firm.
9. Once the fudge is firm, remove it from the pan using the parchment paper and cut into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Cooling time: 2 hours
Temperature:
Cooking temperature: Low heat (for melting chocolate) and medium heat (for cooking the mixture)
Refrigeration temperature: 40°F or below
Serving size:
This recipe makes approximately 16-20 servings.
Nutritional information:
Calories per serving: 200
Total fat: 11g
Saturated fat: 7g
Cholesterol: 10mg
Sodium: 50mg
Total carbohydrates: 25g
Dietary fiber: 1g
Total sugars: 22g
Protein: 2g
Substitutions for ingredients:
- Semi-sweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Fresh mint leaves can be substituted with 1 tsp of peppermint extract.
- Crushed candy canes can be substituted with crushed peppermint candies.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the fudge mixture before pouring it into the baking pan.
- Use white chocolate chips instead of semi-sweet chocolate chips for a different flavor.
- Add a layer of caramel sauce between the fudge and the crushed candy canes for a salted caramel twist.
Tips and tricks:
- Use a candy thermometer to ensure that the fudge reaches the correct temperature for the perfect texture.
- Stir the fudge mixture constantly to prevent it from burning or sticking to the bottom of the saucepan.
- Allow the fudge to cool to room temperature before refrigerating to prevent condensation from forming on the surface.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
The fudge can be served cold or at room temperature. If you prefer warm fudge, microwave a small piece for 10-15 seconds.
Presentation ideas:
Arrange the fudge squares on a platter and sprinkle with additional crushed candy canes for a festive look.
Garnishes:
Sprinkle additional chopped fresh mint leaves or shaved chocolate over the top of the fudge for added flavor and texture.
Pairings:
Serve the fudge with a cup of hot cocoa or a glass of cold milk.
Suggested side dishes:
This recipe does not require any side dishes.
Troubleshooting advice:
- If the fudge is too soft, it may not have reached the correct temperature during cooking. Try refrigerating it for a longer period of time to firm it up.
- If the fudge is too hard, it may have been overcooked. Try reducing the cooking time or temperature slightly.
Food safety advice:
- Use a candy thermometer to ensure that the fudge reaches the correct temperature for food safety.
- Store the fudge in the refrigerator to prevent spoilage.
Food history:
Fudge is a popular candy that originated in the United States in the late 19th century. The first known recipe for fudge was published in a women's college cookbook in 1892.
Flavor profiles:
This recipe combines the rich, chocolatey flavor of semi-sweet chocolate chips with the refreshing taste of mint and the sweet crunch of candy canes.
Serving suggestions:
Serve the fudge as a dessert or as a sweet treat for holiday parties or gift-giving.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Creamy, Minty, Chocolatey, Sweet