A couple weeks ago, I shared with you my exciting new fudge recipe find, and promised to blog about a conventional (non-allergen-free) version within the week. Well, I did make the fudge last week, and it turned out great, but I just kept forgetting to blog about it. Silly me!
Better late than never, right? So here we are, two weeks later, with a peppermint version of my new favorite fudge recipe. If you’re in need of a last-minute, super-fast Christmas treat for the fast-approaching holiday, this one’s for you!
I made mine dark chocolate, but you can use any kind of baking chocolate you desire. Just remember, the darker, the healthier!
4 ounces unsweetened baking chocolate, chopped
12 ounces semi-sweet baking chocolate, chopped
3/4 cup heavy cream
1/2 tsp peppermint extract
pinch of salt
1/2 cup chopped peppermint candy
Microwave the unsweetened chocolate at 20-second intervals until melted and smooth, stirring in between. Line the bottom of a greased square pan with wax paper. Spread the melted chocolate in an even layer on the wax paper; refrigerate about 10 minutes until hardened.
While it’s refrigerating, heat the semi-sweet baking chocolate and heavy cream in a double boiler, stirring until smooth and melted. Remove from heat and stir in peppermint extract and pinch of salt. Set aside to cool slightly.
Remove hardened dark chocolate from fridge. Pour cooled fudge mixture on top and smooth with a spatula. Press chopped peppermint into the top of the fudge mixture. Return to refrigerator and allow to chill for at least three hours.
After refrigerating, remove contents from pan by lifting the wax paper. Turn upside down onto cutting board, and carefully peel off the paper. Use a sharp small knife to score the bottom of the fudge bars into approximately 64 1″ squares. Once it is scored, use the knife to cut them apart. Allow fudge bars to stand at room temperature for a few minutes to soften before serving.