Recently, I have been exploring a new interest, candy making, nothing too fancy, just creating my own versions of classic candies I enjoy mixing it up with the flavors I love. I have mentioned my love for chocolate more than once, so it should not be surprising that fudge is one of the candies on my ever growing to make list. My version highlights the flavors of mint and chocolate with my love of candy canes. A take on peppermint bark, I flavor rich dark chocolate fudge with pure crème de menthe extract, then finished it by topping with crushed candy cane pieces for texture and crunch. Not only does the mint add fresh flavor to the decadent fudge but, it also goes along perfectly with the holiday season.
This is probably one of the easiest fudge recipes you will come across, and was adapted from a milk chocolate fudge recipe that has mingled throughout my family’s recipe boxes for years. No need for temperature control or beating ingredients, I’ve tasted many homemade fudge recipes, and none are a fool proof as this, coming out perfectly smooth every single time.
14 oz can of condensed milk
¼ cup unsalted butter
2 ½ cups dark chocolate, 60% or 70% cocoa preferred
4 candy canes, crushed
Over a double boiler; melt the condensed milk, chocolate, butter and extract together stirring continuously. Once the mixture melts together it will start to thicken quickly, keep stirring, and when the mixture reaches the consistency of thick fudge pour into a parchment lined 8 x 8 inch pan. Using a spatula, spread the fudge evenly then top with the crushed candy canes, cooling completely on a wire rack, and then refrigerating until set about 3 hours. Cut into squares and enjoy!