Three favorite festive sweets—peppermint, truffles and fudge—meet in a dessert that's easy to make and easy to share with a crowd.
What You Need
Original recipe yields 25 servings
4 pkg. (4 oz. each) BAKER'S Unsweetened Chocolate, divided
1 can (14 oz.) sweetened condensed milk
3 Tbsp. whipping cream
1 tsp. peppermint extract
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Let's Make It
Line 8-inch square pan with foil, with ends of foil extending over sides. Melt 4 oz. chocolate in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.
Microwave remaining chocolate and milk in same bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add cream and peppermint; mix well. Spread over chocolate layer in pan.
Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
One pan of fudge makes 25 servings which is enough to serve a crowd.
Raspberry Truffle Fudge - Substitute 4 tsp. raspberry-flavored liqueur for the extract. Mint Truffle Fudge - Substitute 4 tsp. mint-flavored liqueur for the extract.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.