A delightful and easy-to-make fudge recipe with a minty twist and a festive appearance.
Line an 8-inch square pan with aluminum foil, letting the edges hang over for easy removal.
Ensure the foil is smooth to avoid wrinkles in the fudge.
Lightly butter the foil to prevent sticking.
You can use a non-stick spray as an alternative to butter.
In a large saucepan, melt the white chocolate chips with the sweetened condensed milk over low heat, stirring until smooth.
Stir constantly to prevent the chocolate from burning.
Remove the saucepan from heat and stir in the peppermint extract.
Add the extract off the heat to preserve its flavor.
Spread the mixture evenly into the prepared pan.
Work quickly as the mixture starts to set as it cools.
Drop small amounts of green food coloring onto the surface and swirl with a knife for a marbled effect.
Avoid overmixing to maintain distinct swirls.
Sprinkle the crushed peppermint candies on top.
Press the candies lightly to ensure they stick to the fudge.
Chill the fudge in the refrigerator until firm, about 2 hours.
Cover the pan with plastic wrap to prevent the fudge from absorbing fridge odors.
Lift the fudge out of the pan using the foil edges, cut into squares, and serve.
Use a sharp knife for clean cuts.
