You can easily make decadent chocolate peppermint fudge this holiday season in less than 15 minutes of active time. The result is rich, creamy fudge balanced by the specks of sea salt, nuts, and bits of peppermint candies. They are perfect for gifting too because they are so easy to make and taste incredible.
Line an 8 x 8-inch baking pan with two sheets of aluminum foil, waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray and than dab off some excess with a paper towel
aluminum foil, 8 x 8 inch square pan, Cooking spray
Roughly chop the chocolate into smaller pieces on put inside a heat-proof bowl
453 gr 60% cacao bittersweet chocolate
Crush the peppermint candies into smaller pieces and set aside
1/3 cup peppermint candy
Melt chocolate over double-boiler (bain-marie):
Bring a water in medium-size saucepan to a simmer. Set a heat-proof bowl on top, not touching the water. Add butter and let the chocolate melt over low heat
Remove from the heat source and stir in condensed milk, salt, vanilla extract and nuts. Stir to combine
397 gr condensed milk, 1/2 tsp fine sea salt, 1/2 tsp vanilla extract, 140 gr walnuts
Transfer to pan:
Spread the fudge evenly on the prepared pan and smooth the top with rubber spatula. Top with crushed peppermint candies and flaky Maldon sea salt on the surface
1/3 cup peppermint candy, 1/2 tsp Maldon sea salt flakes
Refrigerate:
Refrigerate the fudge, uncovered, for at least 1 hour or until it sets
Store:
Store in an air-tight container at room temperature for about 2-3 weeks. They can be kept in the fridge for up to about 1 month. The longer you keep them in the fridge, the drier the fudge will be