Peppermint Fudge

🥘 Ingredients

• bittersweet chocolate chips
  12 oz
• crushed peppermint candies
  1 c
• evaporated milk
  1 12-oz can
• granulated sugar
  4 c
• marshmallow creme
  1 7-oz jar
• peppermint extract
  1/2 tsp
• semisweet chocolate chips
  12 oz
• unsalted butter
  3/4 c

🍳 Cookware

• 13 x 9 inch pan
• foil
• large heavy saucepan

1. 1

   Line a 13 x 9 inch pan with foil , allowing foil to hang over edges of pan. Butter foil with softened butter.
2. 2

   Combine granulated sugar , evaporated milk , and the 3/4 cup unsalted butter in a large heavy saucepan .

   granulated sugar: 4 c, evaporated milk: 1 12-oz can, unsalted butter: 3/4 c
3. 3

   Cook and stir over medium-high heat until boiling; reduce heat to medium.
4. 4

   Continue cooking and stirring ⏱️ 10 minutes . Remove from heat.
5. 5

   Add semisweet chocolate chips and bittersweet chocolate chips , marshmallow creme , and peppermint extract , stirring until melted and smooth.

   semisweet chocolate chips: 12 oz, bittersweet chocolate chips: 12 oz, marshmallow creme: 1 7-oz jar, peppermint extract: 1/2 tsp
6. 6

   Stir by hand ⏱️ 1 minute .
7. 7

   Pour fudge into prepared pan. Sprinkle with crushed peppermint candies . Cover and chill at least ⏱️ 4 hours . Use foil to left fudge from pan; cut into squares.

   crushed peppermint candies: 1 c
8. 8

   Store in an airtight container in the refrigerator up to 3 days.