Peppermint Fudge (Frango Mint Chocolates)
This rich and chocolaty peppermint fudge is a family favorite and holiday tradition!
Ingredients
- 12 ounces semi-sweet or bittersweet chocolate , chopped (or use chocolate chips) (340 grams)
- ½ cup unsalted butter (113 grams)
- 1 ½ cup powdered sugar , sifted (155 grams)
- 2 large eggs
- ½-1 teaspoon peppermint extract (per your preference)
- 1 teaspoon vanilla extract
Instructions
- Line a 8 x 8 inch square baking dish with parchment paper.
- Put the chocolate in a heat proof bowl and set it over a small saucepan of simmering water. Stir occasionally as the chocolate melts.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and creamy, about 3 minutes, scraping down the bowl as necessary.
- Beat in eggs one at a time, followed by the peppermint and vanilla extracts. Scrape down the bowl after each addition. Add chocolate all at once and stir until fully incorporated.
- Add the chocolate mixture to the butter and powdered sugar mixture and mix until smooth. Mix in the peppermint extract. Pour the fudge into the prepared dish and use a spatula to spread it evenly. Chill in the fridge for a few hours or overnight.
- Slice into small squares, using a warm damp cloth to clean the knife in between slices for a cleaner cut. Store the mints in and air tight container either in the fridge or in a dry place away from heat.
Notes
Notes:
If you are concerned about consuming raw eggs, use pasteurized eggs in this recipe. You can also heat eggs with the chocolate: When chocolate is smooth, add the eggs and beat the mixture with a hand held mixer while still over the simmering water. Continue beating until mixture is heated through and smooth, about 5 minutes or until 165°F.Calories: 101kcal, Carbohydrates: 10g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 5mg, Potassium: 57mg, Fiber: 1g, Sugar: 8g, Vitamin A: 97IU, Calcium: 8mg, Iron: 1mg
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