Easy Dark Chocolate Marshmallow Peppermint Fudge

• Gluten free

• Canned Goods

  • 2/3 cup Evaporated milk

• Baking & Spices

  • 1 1/2 cups Dark chocolate chips
  • 1 2/3 cups Granulated sugar
  • 1/4 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 2 tbsp Butter

• Desserts

  • 2 cups Marshmallows, miniature
  • 1/4 cup Peppermint candies

Found on shelovesbiscotti.com

Description

Ingredients

• 1⅔ cups granulated sugar
• ⅔ cup evaporated milk (I use 2%)
• 2 tablespoons butter
• ¼ teaspoon salt
• 2 cups miniature marshmallows
• 1½ cups dark chocolate chips
• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• ¼ cup crushed peppermint candies (optional)

Directions

• Line the inside of an 8 inch square pan with waxed paper; set aside.
• In a heavy saucepan, combine the sugar, evaporated milk, butter and salt.
• Over medium heat, bring to a rolling boil while stirring constantly.
• Let the mixture boil for 4-5 minutes or until mixture begins to thicken.
• Remove pan from heat.
• Immediately add the marshmallows, chocolate chips, vanilla and peppermint extracts.
• Stir the mixture until the marshmallows and chocolate are melted.
• Immediately pour the mixture in the prepared pan.
• Allow to cool for 1-2 minutes.
• Sprinkle crushed candy canes over the top and gently press into the surface.
• Chill for a few hours or until firm.
• Remove from pan and cut into 1 squares.
• Can be stored in the refrigerator in a sealed container for up to 1 week.