This recipe is brought to you just in time to hunt down Andes Peppermint Crunch Chips and turn them into fudge for Valentine's Day.
If you can't locate Andes Peppermint Crunch Chips (Amazon link below), or you don't fancy peppermint, I will provide alternate ingredients for ya.
You can thank me later.
But I must highly recommend the peppermint pieces route. They make for some kick arse pink, minty fudge.
Before you gift this to anyone special, please adhere to Mommyhood packaging standards. Package beautifully, with care. Valentine cupcake wrappers are perfect little houses for heart shaped fudge. Or invest in 1/2 pound candy boxes, and seal with heart stickers.
It's all about presentation. And fudge.
Chocolate Peppermint Valentine Fudge
1 10 oz bag Andes Peppermint Crunch Chips (OR, if preferred, white chocolate chips)
1 11.5 oz bag milk chocolate chips
1 can sweetened condensed milk, separated
1/2 tsp vanilla extract
Line 8x8 square pan with wax paper (9x12 works as well, just makes a thinner fudge).
Heat heavy saucepan over low heat. Add milk chocolate chips and 1/2 can sweetened condensed milk. Stir until smooth. Remove from heat and add 1/2 tsp vanilla. Pour into prepared pan.
Place pan in fridge, allowing fudge to set. Reheat saucepan over low heat. Add Andes pieces, reserving 1/4 bag for topping, and other 1/2 can milk. Stir until smooth.
Remove chocolate fudge from fridge and pour peppermint fudge over top. Spread evenly, and gently tap dish to remove air bubbles. Sprinkle with Andes pieces, gently pressing them into fudge**.
Return to refrigerator for a minimum of 1 hour before cutting.
I used a small heart cookie cutter for my fudge. Feel free to do the same, or get crazy and try something else.
After all, it's the weekend. Crazy is in.
Happy almost weekend!
**If you opted to bake with the white chocolate chips, use red sprinkles or sugars to decorate fudge**
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