Baking and Christmas just seem to go together. This is true all over the world, although it may be panettone in Italy and gingerbread in the U.S. My childhood family traditions always included spritz cookies, gingerbread cookies, and occasionally, but not always, fudge. While gingerbread holds a very dear place in my heart because of the annul gingerbread house party my family would host, this peppermint bark fudge is much faster and easier to make. In fact, it is much easier than most fudge recipes since it doesn’t involve double boilers and thermometers.
Christmas this year seems a little lack luster in some ways. No one is exchanging cookies and treats. My family is not hosting their gingerbread house party and, all in all, there is a little less incentive to do fun Christmas baking since there will be fewer friends and family to share it with.
I made this peppermint bark fudge last year and it was so easy and such a hit, that I decided it was worth it this year too, even if it wouldn’t be enjoyed by a crowd. I am so glad I did! Anyone in the family can help and have a good time hammering candy canes to smithereens as we say goodbye to 2020. But in all seriousness, 2020 has definitely taught us not to take things for granted, so I hope you add this small list of ingredients to your shopping cart and enjoy a little holiday spirit baking.
What you will need:
- 8×8 pan lined with parchment paper
- 1 1/2 cups white chocolate chips
- 1 1/2 cups semi-sweet chocolate chips
- 2 TBSPs marshmallow fluff
- One 14 oz. can of condensed milk (not evaporated milk!)
- Vanilla extract
- Peppermint extract (not mint extract!)
- 1/3 cup crushed candy canes, plus some extra for the top
For the bottom layer, melt the semi-sweet chocolate chips, half the can of condensed milk, and the marshmallow fluff, stirring constantly until smooth. Remove from heat and stir in 1/2 teaspoon of vanilla and 1/4 teaspoon of peppermint. Spread into pan and set aside in the fridge while preparing the white chocolate layer.
In a clean pot melt the white chocolate chips and the other half of the condensed milk. Stir until smooth. Remove from heat and stir in 1/2 teaspoon of vanilla, 1/4 teaspoon of peppermint, and 1/3 cup of crushed candy canes.
Spread white chocolate in the pan over the first layer of chocolate. Sprinkle the top with as much of the remaining crushed candy canes as you would like! I usually pat mine in a little bit so that they are stuck into the chocolate and aren’t just sitting on top loosely. Refrigerate for about 4 hours until hardened. Slice and serve or package in a cute tin as a gift! This fudge turns out so festive and beautiful. I’d love to see what you make! Tag me on social media @wherewegather_.