I found some leftover peppermint extract in my kitchen and it was just barely enough for one batch of fudge! Mint and chocolate always recalls holiday flavors, like Christmas, but adding the mint gives the fudge an aroma of freshness. And frankly, it’s very soothing on a hot day like this in NYC.
- 2 TBS butter
- 8 oz. semi-sweet chocolate chips
- 8 oz. dark chocolate chunks
- 12 oz. can condensed milk
- 1 cup pistachios, roughly chopped
- 1 tsp peppermint essence
Over a double boiler, melt the butter on low-medium heat. Add the chocolate and stir continuously until it melts completely. The mixture should be smooth and thick. Add the peppermint essence and condensed milk and whisk continuously. Take off the heat, fold in the pistachios and pour everything into a shallow pan.
Let pan sit at room temperature, until it cools down, and refrigerate for 4 hours.
Slice the fudge into whatever shape and store them in an airtight container lined with parchment paper in the fridge.
*I made this for my birthday get-together.