Peppermint Fudge

  • 1 (12-ounce package) bittersweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 T. cold unsalted butter - cut into small pieces
  • 1 tsp. peppermint extract

Line an 8-inch square baking pan with parchment paper or nonstick foil, leaving an overhang on 2 sides.

In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter and extract, and stir until the butter has melted.

Spread the chocolate mixture evenly into the prepared pan. Refrigerate until firm, about 3 hours and up to 2 weeks.

Using the overhangs, transfer the fudge to a cutting board and cut into 1-inch squares.

  • Yields: About 128 pieces
  • Preparation Time: 10 minutes, plus chilling time
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