It’s Monday, November 17th, 2014, and I’m admitting it: I started decorating for Christmas before Thanksgiving. Christmas is by far my favorite holiday, and I’d put up decorations in August if I could. I love Thanksgiving and everything it stands for, but this year my daughter’s birthday falls on the same day, and I wanted to separate the celebrations.
Maybe I’m just looking for an excuse to bring out the red and green. I hate that holiday décor only gets a month of attention; I’d be that neighbor who kept decorations up year-round if I weren’t practical about it.
Don’t worry — I always take down the tree, lights, and decorations right after New Year’s.
With all this Christmas talk, it’s the perfect time to share my holiday favorites: edible gifts (especially chocolate), seasonal candles, warm apple cider, and — of course — International Delight’s holiday creamers.
I’m a longtime fan of International Delight, so I was thrilled to find their holiday line on the shelf recently. If they can release holiday flavors early, I figured I could start my own festivities a little sooner.
After a week of sipping the peppermint chocolate truffle creamer, I decided chocolate and coffee pair so well that I needed to make something special: peppermint chocolate fudge.
This fudge is rich and festive, perfect with a hot cup of coffee or as an afternoon treat. It also makes a lovely boxed gift for neighbors and friends during the holidays.
Now I have to go enjoy some fudge. P.S. — their eggnog flavor is on store shelves too.
ENJOY ~ Meagan
Peppermint Chocolate Fudge
Ingredients
- 1 cup powdered sugar
- 1 tablespoon light corn syrup
- 2 tablespoons peppermint chocolate truffle International Delight
- 2 teaspoons canola oil
- Pinch of salt
- 14 ounce can sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon peppermint chocolate truffle International Delight
- 3 cups semi-sweet chocolate chip morsels
Instructions
In a large mixer, combine the ingredients for the peppermint patty. Mix on medium speed for about 5 minutes until the mixture is soft and fluffy.
For the fudge, combine the sweetened condensed milk and chocolate morsels in a double boiler. Stir until fully melted and smooth. Pour the melted chocolate into an 8×11 baking dish lined with wax or parchment paper. Spoon the peppermint patty mixture over the chocolate and swirl it in with a butterknife or toothpick. Refrigerate for at least 2 hours to set.
Did you make this recipe?
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are my own.