Our resident home-cooking chef is indisposed this week, so instead, you’re stuck with me.
But what do I know about the culinary arts?
To quote Chris Rock: “Fat people don’t fail cooking.”
So, I’ll share with you one of my favorite dessert recipes—Mint Fudge.
It’s quick. It’s easy. And best of all? It’s delicious.
I’ve been making this for more than 10 years a few times a year, usually around holidays. Occasionally I’d surprise my daughter, and her class with a batch.
It became a big hit
In fairness, I “discovered” this recipe, I believe, on allrecipes.com or a similar site.
So, I can’t take full credit.
But I have tweaked it some over the years, adding a bit more peppermint, a bit more butter …
Another fun variation at Christmastime is take crushed up peppermints and layer the top portion of the fudge while it’s cooling.
I usually do one batch with, one without. Both go over well.
So, without further ado, and thanks to my daughter Kailin for the kitchen assist, I give you mint fudge.
Ingredients
- 1 package milk chocolate chips
- 1 package semi-sweet chocolate chips
- ¼ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 can sweetened condensed milk
- 1-2 tablespoons of butter
Instructions
1. Line a pan with aluminum foil and grease the foil with butter. Set aside.
2. Preheat saucepan on stove top on medium
3. Cut 1 to 2 tbsp of butter and place in saucepan to melt
4. Empty milk chocolate chips into pan, mix upon melting
5. Once melted and smooth, pour semi-sweet chips in and repeat
6. Add ¼ tsp of vanilla extract and mix thoroughly
7. Add ½ tsp of peppermint extract and mix thoroughly
8. Add 1 can of sweetened condensed milk
9. Once mixture is smooth and beginning to thicken, transfer to foil-lined pan. Pat down until smooth.
10. Cover with top layer of foil and refrigerate until solid
11. Slice into desired slices and serve.
