Foto: RecipeGirl
Ingredients
- 16 ounces semisweet chocolate, (chopped finely (or use good quality chocolate chips))
- 2 ounces unsweetened chocolate, (chopped finely)
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- One 14-ounce can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup chopped chocolate mint candies ((see Recipe Notes below))
Steps
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Line an 8×8-inch baking pan with foil or parchment paper and spray lightly with nonstick spray.
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In a medium, heatproof bowl, toss the 1st two chocolates with baking soda and salt. Stir in the sweetened condensed milk and peppermint extract. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
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Remove the bowl from heat and continue to stir until the chocolate is fully melted and the mixture is smooth. Stir in the chopped chocolate mints. Scrape the fudge into the prepared pan and spread it in an even layer with a rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove the fudge from the pan using the foil or parchment. Peel off the foil or parchment and cut into squares.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| semisweet chocolate | 16 ounces | - | - |
| unsweetened chocolate | 2 ounces | - | - |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| ⅛ teaspoon salt | - | - | - |
| One 14-ounce can sweetened condensed milk | - | - | - |
| peppermint extract | 1 teaspoon | - | - |
| chopped chocolate mint candies | 1 cup | - | - |
*Estimated market prices, may vary by region
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