Monday, December 31, 2012

peppermint bark fudge

the goods:
1 can (14 ounces) sweetened condensed milk
1 tablespoon butter
1 pound dark chocolate chips/chunks (if you can only find a 10 ounce bag, that's fine too)
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
8 ounces peppermint bark, roughly chopped

Grease an 8x8 baking dish. Sprinkle half the peppermint bark in the bottom of the dish and set aside.
Place a medium saucepan over medium heat with 2 inches of water. Place a glass bowl over the top (make sure the bowl doesn't touch the water). Pour the condensed milk and butter in the bowl and heat, stirring occasionally, until butter has melted. Add the chocolate chips/chunks and salt. Stir the chocolate as it melts and thickens, about 5 minutes. The mixture should be a thick cake batter consistency. Add both extracts to the bowl and mix well. Pour the batter into the baking pan and smooth the top. Tap the pan several times on the counter to allow air bubbles to rise to the surface. Sprinkle remaining peppermint bark over the top and refrigerate for at least 3 hours to set. Let fudge soften on counter 15 minutes before cutting into chunks.

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