"Dark Chocolate Peppermint Bark Fudge with Sea Salt - just in for the holidays & gluten free too! A perfect blend of 70% cacao Belgian Callebaut chocolate, 28% cacao white chocolate & pure peppermint oil. Naturally flavored crushed peppermint bits are swirled into the fudge during its slow cooking process making it delicious & decadent. A sprinkling of Maldon sea salt flakes gives the fudge a perfect balance of sweet and salty!"
Dark Chocolate Peppermint Bark Fudge With Sea Salt
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(Makes approx. 6 squares)
Ingredients:
8 oz 70.2% cacao Callebaut dark chocolate
8 oz 28% cacao Callebaut white chocolate
1 – 14 oz container condensed milk
Pinch of sea salt
1/4 tsp pure peppermint oil (do not use peppermint extract)
3/4 cups finely crushed peppermint bits
Maldon Sea Salt Flakes
Directions:
Line an 8 X 8 square glass dish or a cake pan with foil leaving a generous over hang on both sides.
Place a glass bowl over a pot of simmering water. The water should not touch the bottom of the glass. Add the dark chocolate, white chocolate and pinch of sea salt to the bowl. As soon as the chocolates start to melt, add the condensed milk and the finely crushed peppermint bits. Using a rubber spatula gently mix till the chocolates and have completely melted and the mixture is thick and smooth. Be very careful not to over mix as it will become grainy. Remove from the heat. Add the pure peppermint oil and mix to combine. Immediately pour the mixture into the prepared pan and evenly spread out using a spatula. Sprinkle the Sea Salt flakes evenly over the fudge.
Cool to room temperature and then refrigerate for around 3 hours till it firms up. Remove the fudge using the foil overhand and using a sharp knife, cut into 16 equal squares. To make clean cuts, wipe the knife with a paper towel between cuts. Sprinkle with the additional Sea Salt Flakes.
Storage: Keep at room temperature. Refrigerate only if it is a very hot day.
Ingredients:
8 oz 70.2% cacao Callebaut dark chocolate
8 oz 28% cacao Callebaut white chocolate
1 – 14 oz container condensed milk
Pinch of sea salt
1/4 tsp pure peppermint oil (do not use peppermint extract)
3/4 cups finely crushed peppermint bits
Maldon Sea Salt Flakes
Directions:
Line an 8 X 8 square glass dish or a cake pan with foil leaving a generous over hang on both sides.
Place a glass bowl over a pot of simmering water. The water should not touch the bottom of the glass. Add the dark chocolate, white chocolate and pinch of sea salt to the bowl. As soon as the chocolates start to melt, add the condensed milk and the finely crushed peppermint bits. Using a rubber spatula gently mix till the chocolates and have completely melted and the mixture is thick and smooth. Be very careful not to over mix as it will become grainy. Remove from the heat. Add the pure peppermint oil and mix to combine. Immediately pour the mixture into the prepared pan and evenly spread out using a spatula. Sprinkle the Sea Salt flakes evenly over the fudge.
Cool to room temperature and then refrigerate for around 3 hours till it firms up. Remove the fudge using the foil overhand and using a sharp knife, cut into 16 equal squares. To make clean cuts, wipe the knife with a paper towel between cuts. Sprinkle with the additional Sea Salt Flakes.
Storage: Keep at room temperature. Refrigerate only if it is a very hot day.