Ok, so fair warning cupcakes. Those of you expecting a traditional fudge recipe just like your grandmother used to make might be disappointed.
This is less fudge and more "fudge."
You know, like when we're Christmas shopping for friends and family.
And we may or may not be snapping up every single spangly, sparkly holiday top we can see just in case we get invited to say, 17 holiday parties.
And those presents for everyone else? Er yeah, not so much. Other people are really hard to shop for.
See? Less Christmas shopping and more "Christmas shopping."
So yes, we're calling this fudge, but purists be warned. There's no stove and no boiling. Uh, there's kinda not really much of anything.
But the result is delicious & perfectly pepperminty.
And seriously, we need all the spare time we can get this month. We might actually have to start Christmas shopping at some point.
And to return like 17 sparkly party tops.
Makes 25 squares
2 cups semi-sweet chocolate chips
1 cup bittersweet chocolate, chopped
1 14 ounce can sweetened condensed milk
1/4 teaspoon salt
1/2 teaspoon peppermint extract
4 candy canes, crushed
Line a 8 inch square baking dish with wax paper, letting the excess hang over the sides of the pan.
Place chocolate and sweetened condensed milk in a heat safe bowl and place in the microwave on 30 second bursts, stirring between cooking, until almost melted. Stir until smooth. Add in peppermint extract and spread evenly into prepared pan. Cover generously with peppermint candy.
Refridgerate fudge for 2 hours or until firm. Remove from pan by lifting edges of wax paper. Peel off paper and cut into squares. Serve chilled or at room temperature.