This is literally the easiest and the most delicious peppermint fudge ever. I am totally serious. It only involves three ingredients, yes three, and takes about ten minutes to cook. The only downside is that you have to wait about two hours for the fudge to set in the fridge. But it’s totally worth the wait.
I love chocolate and am very picky when it comes to chocolate desserts. This one does not disappoint. It’s a perfect fudge consistency and very chocolate-y.
Each night when I come home from work, The Pioneer Woman is on the Food Network. When I first started reading blogs in college, her blog was one of the first ones that I came across. I have made several of her recipes and they usually turn out great. Since she’s been on the Food Network her blog definitely gotten larger and is more of a full-blown website, but she still has some great recipes.
I saw Ree make the fudge one night last week and couldn’t believe how simple it seemed when she made it. And it really was as easy as she made it seem. I only altered it just slightly. If you need a last minute dessert for Christmas or a quick treat to get you through the next couple of days, you have to make this fudge! Merry Christmas!
Gluten-Free Peppermint Fudge
3 cups of semi-sweet chocolate chips
1 can 14 oz sweetened condensed milk
1 candy cane – crushed
Line a square 8×8 pan with foil. Smooth it out as much as possible. Spray foil with nonstick spray. Add the chocolate chips and sweetened condensed milk in a double broiler over medium heat. Once melted, around 6-8 minutes, stir until smooth. Immediate pour mixture into the foil-line pan. Smooth the surface with an offset spatula. Sprinkle crushed candy cane over top. Refrigerate for two hours. Remove foil from pan with fudge still on top of the foil. Cut into small squares. Enjoy!