Little girls in the kitchen

My daughter, Savannah, loves baking and is always digging up some new things to try. She bakes yeast breads and quick breads, cookies, and cakes. So this last year at Christmas her and I were discussing what all we wanted to bake as gifts and she asked if fudge was hard to make. I told her that it can be but lets give it a shot! We found a fudge recipe, tweaked it for us, and added some certified therapeutic grade essential oils for some fun flavors and it was delicious!

Flavors to try

Our goal was definitely to make holiday flavored treats, so we started with peppermint. Absolutely delicious especially with crushed candy canes on top. There was no reason to stop there though. White chocolate peppermint fudge was so rich and delightful. Orange essential oil makes for a super yummy orange chocolate flavor. There are for sure a few more that I’d like to try too!

Making the fudge

Shopping list

3 cups semi-sweet chocolate chips
14 ounce can of sweetened condensed milk
Peppermint Essential Oil (Use only Certified Pure Therapeutic Grade)
Crushed candy canes
Butter or non-stick cooking spray

How to make

Crush your candy canes to have them available as soon as your fudge is in the pan. Line an 8 X 8 in baking pan with aluminum foil and spray with non-stick cooking spray or butter. Pour the chocolate chips into a small saucepan and turn on low. Now, pour the sweetened condensed milk in the pan and stir constantly with a spatula. Make sure the fudge does not burn! Once all the chocolate chunks have melted and it is smooth stir in 3-5 drops of peppermint essential oil. Peppermint essential oil is extremely strong, so do not use too much. Scrape the fudge into the baking dish and smooth out evenly. Next, sprinkle the candy canes on top and place fudge in the refrigerator to chill to about 2 hours. At this point, cut into approximately 1 inch squares and serve. Fudge must be kept chilled.

Check out the YouTube Video!