The Signal

Serving the College since 1885

Sunday December 5th

Lions Plate: Peppermint fudge dessert

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By Julia Dzurillay
Columnist


Fudge reminds me of a summer night walking along Jenkinson’s Boardwalk in Point Pleasant Beach, New Jersey, with sticky fingers and not a care in the world. But fudge doesn’t need to be a summer treat. Mix fudge with peppermint and you have the ingredients for a fabulous winter dessert.




Homemade Christmas Peppermint Dessert (envato elements).

If you’re craving all chocolate, substitute white chocolate chips with dark chocolate chips. If you’d rather skip the peppermint, substitute crushed Oreo’s for peppermint candy and swap peanut butter for peppermint extract. Or maybe drizzle chocolate sauce on top for extra gooey goodness.


Makes: 8 pieces of fudge


Ingredients:
24-ounce bag of white chocolate chips
14-ounce can of sweetened condensed milk
1/4 teaspoon of sea salt
2 teaspoons of peppermint extract
1 teaspoon of vanilla extract
1 1/4 cups of crushed peppermint candy or candy canes


Directions:
1. Line a nine-inch square pan with parchment paper.
2. Add white chocolate chips and sweetened condensed milk to a medium saucepan over medium low heat.
3. Stir until the white chocolate chips melt.
4. Remove the saucepan from heat. Add peppermint and vanilla extract.
5. Stir one cup of the crushed peppermint candy canes and sea salt into the mixture.
6. Pour the fudge into the pan.
7. Tap the pan onto the counter until the fudge is evenly distributed.
8. Top the fudge with remaining crushed peppermint candy canes and more sea salt, if desired.
9. Refrigerate fudge for two hours before cutting.
10. Enjoy!




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