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White Chocolate Fudge and Peppermint Brownie

Posted on November 16 2021

White Chocolate Fudge and Peppermint Brownie

What you'll need

  • 12 Eat Me Guilt Free Chocolate Brownies
  • (1) 14 ounce can sweetened condensed milk
  • 1 teaspoon pure peppermint extract (reduce to 1/2 teaspoon for a milder flavor)
  • 20 ounces white chocolate, roughly chopped
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 1/2 cup crushed candy canes

 

What you'll do

  1. In a large, heatproof bowl combine the sweetened condensed milk, peppermint extract, chopped white chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge on top of the chocolate layer; gently spread until evenly distributed. Sprinkle the top with crushed candy canes.
  2. Refrigerate for at least 2 hours, or until firm enough to easily slice.
  3. Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. 
  4. Place fudge pieces accordingly on brownies

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