Dark Chocolate Peppermint Fudge Recipes

DARK CHOCOLATE PEPPERMINT FUDGE

Dark Chocolate Peppermint Fudge image

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.

Provided by Just Emily

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 1h15m

Yield 16

Number Of Ingredients 6

Ingredients

3 cups semisweet chocolate chips (such as Hershey's® Special Dark)
1 (14 ounce) can sweetened condensed milk
¼ cup butter
1 ½ teaspoons pure peppermint extract
1 pinch salt
½ cup crushed peppermint candies, or more to taste

Steps:

Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 40.5 g, Cholesterol 16 mg, Fat 14.5 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 58 mg, Sugar 35.2 g

DARK CHOCOLATE MINT FUDGE

Dark Chocolate Mint Fudge image

Categories Candy Milk/Cream Chocolate Dairy Dessert Christmas Winter Chill Bon Appétit

Yield Makes 2 dozen

Number Of Ingredients 11

Ingredients

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 1/2 ounces unsweetened chocolate, chopped
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup water
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
24 candied violets* (optional)
*Available at cookware stores and specialty foods stores.

Steps:

Line 9 x 5-inch loaf pan with foil, overlapping sides. Place first 4 ingredients in metal bowl. Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using pastry brush dipped into water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes. Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate fudge until firm enough to cut, about 2 hours. Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press candied violet into center of each, if desired. (Can be made 1 week ahead. Chill in airtight container. Serve at room temperature.)

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