As excited as I am for Thanksgiving this week, I am equally as excited for December to start. November is just kind of this random month between fall and winter. The one awesome thing that November signifies is that snowboard season is here! If you have visited my blog before, you know that I am super passionate (if not obsessed) with snowboarding. So during the winter months, you might hear me talking about it a little more than I would during the summer. Why am I mentioning it now? Well because today is my first day riding! WOOHOO! I am in the amazing town of Breckenridge enjoying some down time with my family and hitting the slopes.
Bare with me if I am a little absent this week! I hope you all have a wonderful vacation from work and are enjoying the time with family and friends! I am very thankful this year for all of YOU. Less than a month ago, I celebrated my one year blogiversary, and in the past two to three months, I have seen so many new fans stop by my blog, Facebook, Instagram and even Twitter. I am so blessed to have all of you take the time to check out my recipes and sometimes maybe even make them!
Let’s talk fudge. Dark Chocolate Peppermint Patty Fudge. This is actually my first fudge recipe on the blog, and of coarse it would be none other than that of a mint chocolate blend! Fudge is so easy to make, you just need to be a little patient because the fudge has to set for a few hours. This fudge is pretty amazing if I do say so myself. You have a layer of dark chocolate fudge, topped with a thick layer of peppermint patties, another layer of dark chocolate fudge and swirled with white chocolate on top. Plus, there is a bonus layer of peppermint patty on very top. I hope you like peppermint patty as much as I do! This recipe is slightly adapted from Jocelyn at Inside Brucrew. She makes the most amazing fudge! One of her recipes was even a finalist in the Duncan Hines Spring Bake contest! Check it out here.
Here are a couple of notes about this recipe. I did all the prep work up front so that when I was melting both my white chocolate and dark chocolate fudge on the stove, I could pay attention and not burn anything, so that is how I am going to tell you to prepare this. I hate burning chocolate on the stove, it’s so sad.
- 1 Bag Peppermint Patties
- 2 C Dark chocolate chips
- 1 tbsp Unsalted butter
- ⅔ C Sweetened condensed milk
- 1 C Marshmallow cream
- ¼ C Dark cocoa powder
- 1 C White chocolate chips
- ½ tbsp Unsalted butter
- ⅓ C Sweetened condensed milk
- Prepare the peppermint patties by unwrapping them all and cutting into smaller pieces. Set aside for later.
- In a 9x9 pan, gently spray the bottom of the pan with cooking spray and cover the pan with tin foil. Set aside.
- Prep the dark chocolate fudge. In a medium sized pot, combine chocolate chips, butter and sweetened condensed milk. Set aside.
- Measure out the marshmallow cream and cocoa powder and set aside.
- Prepare the white chocolate fudge by combining white chocolate chips, butter and sweetened condensed milk is a separate medium size pot. Set aside.
- Start with the dark chocolate fudge, melt over medium heat, stirring occasionally until chocolate is melted. Whisk vigorously to break up any last chunks. Add marshmallow cream and cocoa powder and stir until well combined. Reduce heat to medium low, and stir occasionally while preparing white chocolate fudge.
- For the white chocolate fudge, melt over medium heat, stirring until melted. Keep a close eye on this because if you burn it at all, you will have brown spots in your fudge from the burnt chocolate. Continue to stir until melted and no chunks remain. Remove from heat.
- Pour about half of the melted dark chocolate layer in the bottom of the 9x9 pan, spread evenly to cover.
- Next, cover the top with peppermint patty pieces very thoroughly. Save the leftovers for the top. Cover with remaining melted dark chocolate.
- Pour melted white chocolate on top and swirl with a knife.
- Cover the top with remaining peppermint patty pieces.
- Allow fudge to set in the refrigerator for at least four hours. When ready to serve, remove from fridge for about 20 minutes before cutting. This will help you cut it easier. You should be able to lift the entire block out of the pan, and peel back the tin foil to cut the fudge. I do not recommend cutting in the pan because the tin foil may stick.