Chocolate Peppermint Layer Fudge

Happy Christmas Eve everyone! It’s the season to be jolly, and part of that means there’ll be a ton of leftover chocolate hanging around. Perfect for making this easy peasy fudge recipe! This makes a very smooth, chewy fudge that is a rich treat! And bonus -it’s easy to make and absolutely delicious! Went down a treat in my household.

Side note, I’m notoriously terrible at fudge, and using marshmallows to bind it all together is a genius step. If you have left  it to the last minute to plan your Christmas dessert - I can suggest this as a quick, easy and quite impressive sweet treat!

If you don’t like minty chocolate (you’re a monster) you can always leave the extract out. Or substitute 150g of the dark chocolate for a terry’s chocolate orange and make orange flavour. The possibilities are endless with this amazing base recipe.

Dark Chocolate Layer

• Half a can (135ml) condensed milk
• 270g chopped dark chocolate
•  4 tbsp mini marshmallows
• A few drops peppermint extract

White Chocolate Layer

• Half a can (135ml) condensed milk
• 270g chopped white chocolate
• 4 tbsp mini marshmallows
• A few drops peppermint extract
• 1 crushed candy cane or a few chopped up mint matchmakers

Method

Line a square pan with greaseproof paper.

For the chocolate layer – combine the milk, chocolate and marshmallows in a saucepan over a low heat and stir constantly until melted. It will be quite thick. Remove from the heat when all melted together and stir in the peppermint extract.

Spread into the prepared pan and put in the fridge. I needed a thick plastic butterknife for this.

For the white layer, it’s the same deal – repeat the above steps but with white chocolate.

Not quite there...

Done! It's a bit thinner than the chocolate mixture

Spread over the chocolate layer, and sprinkle with some delicious and pretty toppings before it sets. 

I went with a crushed candy cane and some chocolate sprinkles and edible glitter. Mint matchmakers would also be perfect on top for that crunchy minty hit.

Refrigerate until set – around 4 hours. Slice up and serve, or it keeps in the fridge for a few weeks (I mean, it won’t last that long, but it could..).