For the past couple of weeks I have been very into baking. I’ve been looking for things that are super easy to make, and only take a minimal amount of time.

Although it may not feel like winter temperature wise, I’ve still been making hot chocolate, curling up by my Christmas tree, and doing everything I possibly can to make it seem more in the season. This week I am making another quick and easy dessert that will make you miss the snow and wish for winter: peppermint fudge.

I first made this recipe last year as part of a secret Santa gift, and I loved it. It only contains three ingredients and takes ten minutes of prep time! Not to mention it is super chocolaty, rich, and delicious; it takes a whole lot of self-control not to eat it in one sitting!

The only difficulty in making this recipe is that you need to refrigerate it for two hours before you can eat it, so I suggest watching a holiday movie to pass the time. Also, make sure not to overcook the chocolate mixture; it should be really thick, the chocolate and condensed milk should be just combined, and the texture should be a little bit thicker than cake batter, almost too thick to pour into your pan.

I would suggest cutting the fudge into bite size pieces because it is so rich, and after you refrigerate the fudge for its first two hours, you can leave it out in an airtight container for up to a week. Enjoy!

Peppermint Fudge:

Ingredients:

-3 cups of semisweet chocolate chips

– 14 ounces of sweetened condensed milk

-10 to 15 peppermint candies

Directions:

1. Line an 8 by 8 inch baking pan with aluminum foil and spray lightly with cooking spray.
2. Place your peppermints into a plastic bag and with the bottom of a cup or a rolling pin crush them into small pieces.
3. In a medium sauce pan, combine the chocolate chips and condensed milk over low heat, stirring until it is all combined and smooth, but still very thick.
4. Pour the batter into your baking pan and smooth out with a rubber spatula. Sprinkle the crushed peppermint on top, pressing the pieces into the surface so they stick.
5. Refrigerate for at least two hours.
6. Lift the foil out of the pan and peel off the fudge. Cut into small squares and enjoy!