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Peppermint Mocha Fudge

Peppermint Mocha Fudge

  • Author: Laura | Tutti Dolci
  • Yield: 24 pieces

Ingredients

  • 1 pound (16 oz/452 grams) semisweet chocolate, chopped
  • 1 can (14 oz/397grams) sweetened condensed milk
  • 1/8 tsp salt
  • 1 tsp instant espresso, dissolved in 1 Tbsp hot water
  • 1/2 tsp peppermint extract
  • 1 tsp vanilla extract
  • 4 peppermint candy canes, crushed

Instructions

  1. Line an 8-inch square baking dish with parchment paper. Combine chopped chocolate, sweetened condensed milk, and salt in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring frequently, until smooth and thick, about 5 minutes. Stir in dissolved instant espresso, peppermint extract, and vanilla.
  2. Pour fudge into prepared pan, tapping pan sharply for a minute to help air bubbles escape. Smooth top with an offset spatula and sprinkle with crushed candy canes. Chill fudge in the refrigerator for at least 3 hours to set.
  3. Lift parchment to remove fudge from pan and place on a cutting board. Run a sharp knife under hot water and wipe dry; trim any ragged edges. Dip and wipe the knife between cuts, and cut fudge into 24 squares.

Notes

Instant espresso: I recommend Starbucks VIA

Keywords: Chocolate, Peppermint, Fudge