Today I’m sharing my favorite Easy Fudge Recipe all dressed up for Christmas (see below). The basic recipe is only 2 ingredients, but by adding in just two more, you can turn ordinary fudge into something worthy of the holidays. I’m also going to share how you can hand out the fudge in Stampin’ Up’s food safe Mini Pizza Boxes that have been decorated to make them look extra special. If you would like to see how I decorated these pizza boxes, just watch my video below.
White Chocolate Peppermint Fudge Recipe
3 cups White Chocolate Chips
1 can 14 oz Sweetened Condensed Milk
1 tsp Peppermint Extract
3 Candy Canes
1. Line a 9” x 9” square pan with wax paper.
2. Place candy canes in a Ziploc bag and use a hammer to crush the candy cane into small pieces.
3. Place chocolate chips and sweetened condensed milk in a microwave safe bowl. Heat on high for 1 minute. Stir. Keep heating and stirring in additional increments of 30 seconds, until just melted together and smooth.
4. Stir peppermint extra into the mixture and then spread into the prepared pan.
5. Sprinkle with the crushed candy cane. Press the candy cane bits lightly to make sure they stick to the fudge.
6. Place in the refrigerator until cool.
7. Slice into 1” squares.
8. Store in refrigerator for up to 2 weeks.
Chocolate Peppermint Fudge Recipe
2 cups Semi-sweet Chocolate Chips
1 can 14 oz Sweetened Condensed Milk
1 tsp Peppermint Extract
3 Candy Canes
1. Line a 9” x 9” square pan with wax paper.
2. Place candy canes in a Ziploc bag and use a hammer to crush the candy cane into small pieces.
3. Place chocolate chips and sweetened condensed milk in a microwave safe bowl. Heat on high for 1 minute. Stir. Keep heating and stirring in additional increments of 30 seconds, until just melted together and smooth.
4. Stir peppermint extra into the mixture and then spread into the prepared pan.
5. Sprinkle with the crushed candy cane. Press the candy cane bits lightly to make sure they stick to the fudge.
6. Place in the refrigerator until cool.
7. Slice into 1” squares.
8. Store in refrigerator for up to 2 weeks.
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