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How this works
Servings: 64 pieces
Ingredients
For dark chocolate peppermint layer:
- 4 ounces Unsweetened chocolate (100% cacao), finely chopped
- 4 tablespoons unsalted butter
- 1/4 cup Evaporated milk
- 3 3/4 cups (1 pound package) Florida Crystals® Organic Powdered Raw Cane Sugar
- 3/4 teaspoon Peppermint extract
- 1/4 teaspoon Salt
- 1 teaspoon Vegetable oil, for greasing the pan
For white chocolate peppermint layer:
- 1 bag (12 ounces) White chocolate chips
- 2 tablespoons unsalted butter
- 1 1/2 cups Florida Crystals® Organic Powdered Raw Cane Sugar
- 3/4 teaspoon Peppermint extract
- 1/4 teaspoon salt
- As topping Peppermint candies, crushed
Instructions
- Grease an 8x8-inch square baking pan and line with parchment paper, overlapping the sides of the pan for easy removal of fudge. Set aside.
- Prepare the dark chocolate peppermint layer. In a large heatproof bowl, combine chocolate, butter, and evaporated milk. Fill a saucepan with water, about ¼ full and bring to a boil. Reduce heat and bring water to a simmer. Place the bowl on top of the saucepan and mix until chocolate melts and the mixture is smooth. Remove from heat. Add sugar, peppermint extract, and salt. Mix with a wooden spoon until smooth and well combined.
- Spread fudge into prepared pan. Smooth the top. Place in the refrigerator while you prepare the second layer.
- Prepare the white chocolate peppermint layer. In a large heatproof bowl, combine white chocolate and butter. Fill a saucepan with water, about ¼ full and bring to a boil. Reduce heat and bring water to a simmer. Place the bowl on top of the saucepan and mix until chocolate melts and the mixture is smooth. Remove from heat. Add sugar, peppermint extract, and salt. Mix with a wooden spoon until smooth and well combined. Spread on top of the dark chocolate layer. Sprinkle with crushed peppermint candy.
- Place fudge in the refrigerator and allow resting for 2 hours. Remove from the refrigerator and allow resting for 1 hour at room temperature.
- Remove fudge from the pan by lifting out the parchment paper. Cut into 64 even pieces. Store in an airtight container at room temperature for up to 2 weeks.
Notes
Recipe provided by Florida Crystals.
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