The season of pumpkin spice is over and peppermint is taking its rightful spot in the winter spotlight.
Farmhouse Peppermint Fudge
14 ounce can of sweetened condensed milk
1 tablespoon butter, plus extra for buttering the dish
1 pound dark chocolate chips/chunks
⅓ teaspoon salt
¼ teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup Andes Peppermint Chunks
1. Grease a 8 x 8 or 8 x 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
2. Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top, making sure the glass doesn't touch the water.
3. Pour the condensed milk and butter into the bowl, and heat.
4. Add the chocolate chips and salt in the bowl. Stir the chocolate and wait about 5 minutes until it melts and thickens.
5. The mixture should thicken to a thick cake batter consistency, almost too thick to pour.
6. Add both extracts and mix well.
7. Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and smooth.
8. Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, to set.
9. To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.