Easy Peppermint Bark Fudge

Easy Peppermint Bark Fudge puts plus 2 tablespoons, salted butter and Pinch salt at the center of a candy recipe and finishes in about 120 minutes, enough for 64 pieces (8X8-inch pan).

• Yield 64 pieces (8X8-inch pan)
• Ready in 120 minutes
• Prep 30 minutes

Ingredients

Chocolate Peppermint Fudge

• 1 ½ cups ( 255 g ) semisweet chocolate chips
• 1 cup ( 57 g ) mini marshmallows
• ½ cup plus 2 tablespoons ( 188 to 190 g ) sweetened condensed milk (1/2 of a 14-ounce can)
• 1 tablespoon salted butter
• Pinch salt
• ½ teaspoon peppermint extract
• ¼ teaspoon vanilla extract

White Chocolate Peppermint Fudge

• 1 ½ cups ( 255 g ) chopped white chocolate
• 1 cup ( 57 g ) mini marshmallows
• ½ cup plus 2 tablespoons ( 188 to 190 g ) sweetened condensed milk (1/2 of a 14-ounce can)
• 1 tablespoon salted butter
• Pinch salt
• ½ teaspoon peppermint extract
• ¼ teaspoon vanilla extract
• ¼ cup crushed peppermints or candy canes

Instructions

1. Line an 8X8-inch pan with parchment paper or foil and lightly butter the bottom, sides and corners. Set aside.
2. For the chocolate fudge layer, in a large microwave-safe bowl, add the chocolate chips, marshmallows, sweetened condensed milk, butter and salt.
3. Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy. Do not over heat. Stir in the peppermint and vanilla extracts.
4. Spread evenly in the prepared pan.
5. For the white chocolate fudge layer, in a large microwave-safe bowl, add the chopped white chocolate, marshmallows, sweetened condensed milk, butter and salt.
6. Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy. Do not over heat. Stir in the peppermint and vanilla extracts.
7. Pour over the chocolate layer and spread evenly with an offset spatula.
8. Sprinkle the crushed peppermints over the fudge (while it is still warm). Press lightly so the pieces adhere to the fudge.
9. Pop the pan in the fridge and let chill until set, 1 to 2 hours.
10. Lift the fudge from the pan using the parchment or foil and cut into squares with a knife or bench knife/scraper. Store the fudge in a covered container in the refrigerator (it keeps well for 1 to 2 weeks).

Let the center settle before you cut it, or the slices will slump.