Chocolate Peppermint Fudge
Recipe type: Fudge
Prep time: 
Total time: 
Serves: 16 pieces of fudge
  • 3 C semi-sweet chocolate chips
  • 1 14oz can of sweetened condensed milk
  • ¾ C Andes Peppermint Baking Chips
  • ½ tsp vanilla extract
  • 1 tsp coffee extract
  • 1 tbsp butter
  • Sprinkles for topping
  1. Line an 8x8 baking dish with foil. Spray with cooking spray to lightly coat. Wipe away any excess cooking spray with a paper towel.
  2. Place the chocolate chips, sweetened condensed milk and butter in a large microwave safe bowl. Glass is best to use. Stir and then heat in 1 minute increments, stirring between each increment. Repeat this process until the chocolate chips are completely melted. Do not overheat. You will probably only need to heat for a total of 2-3 minutes. The mixture will be thick. That's ok.
  3. Stir in the vanilla and coffee extracts. Then carefully mix in the peppermint baking chips.
  4. Scrape into the prepared baking dish and smooth the top with the backside of a wooden spoon or a plastic spatula. Top with sprinkles, if desired.
  5. Cover and refrigerate for 1-2 hours or until firm.
  6. Best served at room temperature but you can store in a refrigerator for up to 2 weeks.
I was trying to achieve a peppermint mocha flavor but the coffee extract was not strong enough. If you want to have a stronger coffee flavor, you could try eliminating the vanilla extract and replacing with coffee extract.
Nutrition Information
Serving size: 1 piece
Recipe by This Gal Cooks at