Chocolate Peppermint Fudge
Combine the creamy taste of fudge with delicious chocolate, then add some festive peppermint flavour in the form of crushed candy canes, and what have you got? Heaven!
Seriously. This is really good! And more-ish. It won't last long, so hide it from the hordes and cut into small squares to make sure everyone gets a few morsels!
- 100g butter, chopped, plus extra for greasing
- 2 tbsp glucose syrup (see note below)
- 400g tin of condensed milk
- 270g firmly-packed soft brown sugar
- 190g dark chocolate, chopped (or a mix of milk and dark chocolate)
- 1/2 tsp peppermint essence (optional)
- Crushed candy cane, to decorate
- Grease and line a 19cm square baking tin, and set aside.
- Add the butter, syrup, condensed milk and sugar to a saucepan and heat gently over a medium heat for 3-4 minutes until the sugar has dissolved and you have a smooth consistency.
- Increase the heat and, being very careful, continue to stir constantly for 8-10 minutes until the mixture has thickened and turns a caramel colour.
- Remove from the heat and quickly mix in the chocolate, allowing it to melt from the heat of the mixture. Add the peppermint essence, if using, and stir until all is combined well.
- Spread the mixture evenly into the lined tin, and sprinkle over the crushed candy cane (by adding this now, it will stick to the fudge as it firms up). Refrigerate for at least 2 hours, until firm, then serve cut into small squares.
Note: Glucose syrup is usually available in the baking aisle in good supermarkets, however if you can't find it, you can substitute a simple sugar-water syrup instead. Mix 2 tbsp sugar with 2 tbsp water and heat in the microwave for a few seconds until you have a syrup – now measure out the required amount for the recipe and use this instead.
Yum! Let us know if you try this recipe and tell us how you got on in the comments.