So, I’m back from the cottage and what do I do? Cook up another batch of fudge of course!

Yet another fudge recipe, and sadly I can’t promise this will be the last. This recipe is different again than the other three, and gets top marks for it’s taste, texture, and ease of preparation. I wanted to try this one because it looked very easy to make, didn’t require cream (of which I am out), and I had just enough icing sugar.  It also looked easy to “mint-ify” as I wanted chocolate mint fudge, not just chocolate fudge.

Fudge flowers. Yummy!

The melted chocolate and sweetened condensed milk makes this fudge extremely creamy and smooth.  I like the fact that it uses icing sugar so that you don’t get the same graininess as with granulated sugar.

It was a little light on the mint flavour, but I think the cool mints on top make up for it a bit.  I was erring on the side caution, aiming for less minty rather than overpoweringly, Listerine-type minty.

Overall, a great recipe, one that I will make again and experiment with (Peanut butter candy fudge, anyone? How about chocolate coconut fudge?)

Look at that fudginess. Scraps are definitely delicious!

Easy Chocolate Mint Fudge

adapted from Feast and Famine

Ingredients

2 cups (350 grams) chocolate chips
1 can sweetened condensed milk.
1 ¼ cup icing sugar
Pinch salt
1 tsp. vanilla
¼ tsp min extract
¾ cup of pepper mint patties, chopped

Directions

In heavy saucepan, over low heat, melt chocolate chips with condensed milk.  Stir in icing sugar, salt, vanilla, and mint extrct.  Spread evenly in lined and greased with spray 8 inch square pan.  Add 2/3s of the peppermint patties. Using a knife, swirl the patties through the fudge then press flat and even. Sprinkle the remaining coolmint chunks on top. Chill 2 to 3 hours or until firm.  Turn fudge onto cutting board, peel off paper, cut into squares.  Store loosely covered at room temperature.

Enjoy!