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Chocolate Peppermint Pattie Fudge

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 13  Minutes

Ingredients

  Amount Per Serving % DV *
Calories60
Calories from Fat25
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium15 mg1% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories60
Calories from Fat25
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium15 mg1% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1 cup YORK Minis Peppermint Patties
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12 oz. pkg.)
  • 1 can sweetened condensed milk (14. oz.) (not evaporated milk)
  • 1 teaspoon vanilla extract
  • Dash salt

Directions

  • 1. Line 8-inch square pan with foil, extending foil beyond pan edges. Cut peppermint patties in half; set aside.
  • 2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peppermint pattie pieces; stir quickly just to distribute candy pieces throughout mixture. Spread evenly in prepared pan.
  • 3. Loosely cover; refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. About 2 pounds candy.
  • NOTE: For best results do not double recipe.