Christmas Cookie Cutter Peppermint Fudge

🧂 Ingredients

• water

  to fill cooking pot 1/2 way
• 1 ½ cups Semi-Sweet Chocolate Chips
• 7 oz sweetened condensed milk

  1/2 can
• 1 tbsp unsalted butter

  room temperature
• ½ tsp vanilla extract
• Cooking spray oil
• 3 tbsp Andes Peppermint Crunch Baking Chips

Instructions

• 1 First, gather all the ingredients needed for the Peppermint Fudge recipe.
• 2 Next, prepare your double boiler. Fill a cooking pot with water up to one-third
  and bring it to a simmer. Turn the heat down low to maintain the simmer.
• 3 Place a large metal or glass bowl on top of the pot, ensuring the bottom of the
  bowl doesn't touch the water.
• 4 Add your chocolate chips, butter, condensed milk, and vanilla extract to the
  bowl.
• 5 As the chocolate chips melt, continuously mix the ingredients using a silicone
  spatula. Continue until everything is melted and the fudge mixture attains a
  smooth consistency.
• 6 First, choose a baking sheet that will comfortably fit in your refrigerator. Lay
  down parchment paper over it, and then arrange your cookie cutters on top.
  Lightly mist the inside of these cookie cutters with cooking oil for easy fudge
  removal later on.
• 7 Begin to fill the cookie cutters with the fudge mixture, using the back of a
  teaspoon to push the mixture into all corners.
• 8 Sprinkle Peppermint Crunch Baking Chips atop the fudge. Use the back of a clean
  teaspoon to gently press the peppermint chips into the fudge.
• 9 Place the fudge in the refrigerator for 2 hours, or ideally, overnight.
• 10 After refrigeration, remove the baking sheet from the fridge.
• 11 Wearing disposable gloves, gently push the Peppermint Fudge out of the cookie
  cutters.
• 12 The fudge should slide out from the cookie cutter with a little pressure from
  your fingers.
• 13 Finally, serve the fudge on a serving tray for your Christmas party or
  individually package each piece into a clear plastic bag as gifts.

Nutrition Info