Recipe by Just Emily
"I double this recipe and put it in a heart-shaped silicone baking mold for Valentine's Day! I prefer using silicone baking molds as it is easier to pop right out of the mold without having to use a cooking/baking spray."
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semisweet chocolate chips (such as Hershey's® Special Dark)
1 (14 ounce) can
sweetened condensed milk
1 1/2 teaspoons
pure peppermint extract
crushed peppermint candies, or more to taste
I tasted the mix before I spread the fudge in the dish, and I felt the mint flavor was far too subtle so I increased the extract by an additional 50%. This made it just right, in my opinion. Also, I wouldn't even think of going for 5-6 mins in the microwave-the mix should be melted long before that. My biggest issue is the fudge is VERY soft. I will be storing any uneaten portions in the fridge for sure.
I really liked the flavor and how easy this was!!! I would definitely try using a silicone baking mold, as suggested, because i don't have one and i used a glass one with cooking spray and it was a little difficult to remove. so thats all i would change, but the recipe was absolutely delicious!
Watch your cook time! I have made this recipe twice, once using the cook time written, and once checking after just one minute. My chocolate was melted after the first minute! The first time, using the longer cook time, the fudge ended up a bit hard, but the second time around it is smoother and softer. Also, the second time, I added the butter (softened) after the chocolate melted and it incorporated much better. Will make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Dark Chocolate Peppermint Fudge
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 130
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