FOOD BEVERAGE  PARTY  LIFESTYLE                                                            WATCH EPISODES NOW: CLICK HERE.

     KQ Peppermint Fudge

 



Above: KQ Peppermint Fudge has been cut into 1 inch squares and is served at a buffet in small paper cups.

 

Ingredients
1 14 ounce can sweetened condensed milk
1 12 ounce package semi-sweet chocolate chip morsels
1 teaspoon pure vanilla extract
1 tablespoon butter (softened to room temperature)
12 peppermint candies

Recommendation: Make this recipe the day before
you intend to serve the fudge, as overnight refrigeration
is essential to success.




Utensils and Supplies
microwave safe glass measuring cup
measuring spoons
metal mixing bowl
whisk

9x9x2 inch metal pan
rubber spatula
aluminum foil
plastic zip bag
mallet
chef knife
plastic cutting board
paper serving cups (optional)


Above: Ingredients for the KQ Peppermint Fudge recipe.


Above: Begin by lining a 9x9 inch square pan with aluminum foil.


Above: Place the peppermint candies in a plastic zipper bag.


Above: Place the bag of candies on a cutting board.  Use a mallet to smash the candies into small bits.


Above: Smashed peppermint candies.



Above: Place the peppermint bits in a small bowl and set aside.


Above: Place chocolate chips in a large metal mixing bowl.


Above: Pour sweetened condensed milk into a glass measuring cup.


Above: Microwave the sweetened condensed milk on high power for 90 seconds; time is for a 1350 watt microwave
oven.  Lower wattage ovens will require more time.  Heat milk until it just begins to bubble.  DO NOT OVERHEAT.


Above: Pour the heated sweetened condensed milk over the chocolate chips.


Above: The warm liquid will begin to melt the chips.


Above: Use a whisk to mix the milk and chocolate thoroughly.  Continue to whisk vigorously until the chocolate
no longer looks glossy.


Above: Add the butter and vanilla extract.  Whisk well to incorporate all ingredients.


Above: When the chocolate has a matte finish appearance, pour the mixture into the foil lined pan.


Above: Use a rubber spatula to spread the fudge mixture into an even layer.


Above: Fudge before adding peppermint candy topping.


Above: Pour the smashed peppermint candies all over the top of the fudge as evenly as possible.


Above: Press the candy bits into the fudge with your fingers.


Above: Place the fudge in the refrigerator for several hours, or preferably overnight.


When the fudge has chilled and is very cold, remove the fudge from the pan and peel off the foil.  Place the large
square of fudge on a cutting board and use a chef knife to cut into 1 inch squares.  Serve the fudge in individual
decorative candy cups.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com

KQ PEPPERMINT FUDGE

Ingredients
1 14 ounce can sweetened condensed milk
1 12 ounce package semi-sweet chocolate chip morsels
1 teaspoon pure vanilla extract
1 tablespoon butter (softened to room temperature)
12 peppermint candies

Recommendation: Make this recipe the day before
you intend to serve the fudge, as overnight refrigeration
is essential to success.




Utensils and Supplies
microwave safe glass measuring cup
measuring spoons
metal mixing bowl
whisk
9x9x2 inch metal pan
rubber spatula
aluminum foil
plastic zip bag
mallet
chef knife
plastic cutting board
paper serving cups (optional)

Begin by lining a 9x9 inch square pan with aluminum foil.  Place the peppermint candies in a plastic zipper bag.
Place the bag of candies on a cutting board.  Use a mallet to smash the candies into small bits.  Place the peppermint
bits in a small bowl and set aside.  Place chocolate chips in a large metal mixing bowl.  Pour sweetened condensed
milk into a glass measuring cup.  Microwave the sweetened condensed milk on high power for 90 seconds; time is
for a 1350 watt microwave oven.  Lower wattage ovens will require more time.  Heat milk until it just begins to bubble.
DO NOT OVERHEAT.  Pour the heated sweetened condensed milk over the chocolate chips.  The warm liquid will
begin to melt the chips.  Use a whisk to mix the milk and chocolate thoroughly.  Continue to whisk vigorously until
the chocolate no longer looks glossy.  Add the butter and vanilla extract.  Whisk well to incorporate all ingredients.
When the chocolate has a matte finish appearance, pour the mixture into the foil lined pan.  Use a rubber spatula
to spread the fudge mixture into an even layer.  Pour the smashed peppermint candies all over the top of the fudge
as evenly as possible.  Press the candy bits into the fudge with your fingers.  Place the fudge in the refrigerator for
several hours, or preferably overnight.  When the fudge has chilled and is very cold, remove the fudge from the
pan and peel off the foil.  Place the large square of fudge on a cutting board and use a chef knife to cut into 1 inch
squares.  Serve the fudge in individual decorative candy cups.


KQ HOME                                                                                                                                                                          


2013-15 All rights reserved.  Kitchen Queers is produced by Hightower Productions, San Francisco, California, USA