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Creamy Chocolate Peppermint Fudge
Tested by Imperial Sugar
Chef Eddy Recipe
Creamy Chocolate Peppermint Fudge
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Smooth, rich and creamy chocolate fudge topped with crushed peppermints for a festive holiday treat.

Prep time
0:20
Yield
1 square 8-inch pan, about 36 pieces
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Creamy Chocolate Peppermint Fudge
Extra Fine Granulated Sugar
Prep time :
0:20
Yield :
1 square 8-inch pan, about 36 pieces

INGREDIENTS

  • 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons water
  • 1 can (14 ounces) sweetened condensed milk
  • 16 ounces good quality chocolate*
  • 5 tablespoons butter, soft
  • 2 - 4 teaspoons peppermint extract
  • 1 cup crushed peppermint candies

DIRECTIONS

  1. Spread a thin layer of oil into an 8 x 8 inch pan. Press a sheet of plastic food wrap tightly onto oil and pressing well into corners, set aside.
  2. Chop chocolate into pea size pieces and set aside in a bowl.
  3. In a small saucepan bring sugar and water to a full boil. Add sweetened condensed milk and stir to a boil.
  4. Remove from heat and pour onto chopped chocolate, add butter and gently whisk until no chocolate lumps remain. Add 2 teaspoon of peppermint extract and determine if it is strong enough to your liking in peppermint flavor. Add more if desired.
  5. Scrape mixture into prepared pan. Sprinkle crushed peppermint candies on top of fudge and place in a refrigerator. Let sit for 2 hours.
  6. Lift out fudge by pulling on plastic. Cut into squares. Keep refrigerated.

IMPERIAL SUGAR INSIGHT

*good quality chocolate will always give the best results in candy making. Less expensive chocolate will not give a delectable smooth result. For this fudge choose chocolate containing about 55-65% cocoamass. Lower numbers will make the fudge slightly sweeter while higher numbers will make it stronger in chocolate flavor and it will be less sweet.

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