Monday, December 17, 2007

Peppermint Chocolate Fudge

1 (11.5 oz or 2 c.) pkg. Ghirardelli milk chocolate chips
1 c. Ghirardelli semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/2 tsp. peppermint extract (optional)
dash salt
1/2 c. crushed hard peppermint candy
In saucepan, over low heat, melt chips with milk and salt. Remove from heat; stir in extract. Spread evenly into foil-lined 8 or 9 inch square pan. Sprinkle with peppermint candy. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely at room temp.

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