Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Medium-sized, heavy-bottomed saucepan
- Spatula
- Measuring cups and spoons
- Knife for cutting
Step-by-Step Instructions
My process always begins with the setup, because this fudge comes together fast. I line my 8×8 inch pan with parchment paper, leaving some overhang on two sides. This creates a “sling” that makes removing the whole block of fudge incredibly easy—no prying or flipping required. I’ve tried greasing the pan, and it’s a sticky nightmare. Parchment is non-negotiable. I also measure out all my ingredients before I even turn on the stove. There’s no time to hunt for the extract once the chocolate is melting.
Now, for the heart of the recipe. I place my heavy-bottomed saucepan over the lowest possible heat on my burner. I add the white chocolate chips and the entire can of sweetened condensed milk. Using my spatula, I begin to stir gently and constantly. The goal is to melt the chocolate slowly and evenly without letting it get too hot. If the heat is too high, the chocolate can scorch or “seize,” turning into a grainy, clumpy mess. I’m patient, stirring in slow, steady circles as the chips soften and blend with the thick milk into a smooth, luxurious, ivory-colored lava.
Once the mixture is completely smooth with no lumps—this usually takes about 5-7 minutes—I immediately remove the saucepan from the heat. This is the critical moment. I let the mixture cool for just one minute. Adding the peppermint extract to boiling-hot mixture can cause the alcohol to evaporate too quickly, taking some of that bright flavor with it. After that brief cool-down, I stir in the half teaspoon of pure peppermint extract. The fragrance that blooms is incredible—instantly festive. I give it about ten vigorous stirs to make sure the flavor is perfectly distributed throughout.(See the next page below to continue…)