3 INGREDIENT PEPPERMINT FUDGE is a holiday classic. Easy to make & everyone devours it!
Fudge is such an iconic holiday treat! All growing up I knew that when the holidays came, batches of fudge were sure to follow.
My great grandmother was a candy maker, and she would make and sell vast quantities of things like fudge, toffee, and brittles during the holidays. People would always ask for her recipes, and funny story, she knew most people wouldn’t actually make them, so she would usually just give them a generic recipe for toffee.
If I remember correctly, she only once had someone actually complain that it did not turn out the same. She did not mind, her toffee recipe was a closely guarded secret, and she was very precise with it. In fact, she was so precise she would only make it on days that did not have too much humidity.
I admire her fortitude and precision with candy making but I don’t know about you guys, but my life does not really afford for that. I am just too busy. Having to reach a certain temperature, or only make fudge on days that are warm just won’t work for me. And so I take the opposite approach, that of simple, easy, and pretty much full-proof candy making.
Today I am going to share my current favorite fudge, 3 Ingredient Peppermint Fudge! I bought a tin of peppermint bark last week, and my kids gobbled it up. So I knew that this fudge would be a real hit at our house since peppermint seems to be the flavor of the day! And it is even a bigger hit because it has very few ingredients.
I make it on the stovetop, but the nice thing is you could make it in the microwave if you wanted, just heat in 30-second intervals, stirring thoroughly between so you do not overheat the chocolate.
- Peppermints optional
- Start by lining an 11 x 7 inch glass baking dish with parchment
- In a heavy bottom sauce pan dump 1 can sweetened condensed milk, the semi-sweet chips, and 1 tsp peppermint extract and turn on to a low heat. Do not turn it too high or you may burn your fudge.
- Let the mixture heat, stirring regularly. When chocolate is fully melted, and well incorporated, remove from heat and pour into lined baking dish. Usually takes 5-8 minutes over heat to reach this point, but every stove top is different. Just be sure to stir well, and if you notice the chocolate is heating too much and getting thick and crumbly, turn the heat down.
- Pour into lined baking pan. Garnish with peppermints
- Let the fudge set up (at least 1 hr, or speed it up by putting it in the fridge)
- Cut into 1 inch squares and enjoy.