1 1/2 t butter, softened
1 (12 oz) pkg. semisweet chocolate chips
1 (14 oz) can sweetened condensed milk, divided
2 t vanilla extract
1 C white chocolate chips
3 t peppermint extract
Red food coloring
Line a 9 inch square pan with a piece of aluminum foil.
Cover the foil with the butter on the bottom and up the sides.
Place the chocolate chips into a saucepan.
Pour in the milk.
Place the pan over low heat and stirring constantly cook 5 minutes or until the mixture becomes smooth.
Remove the pan from heat.
Add the vanilla extract and continue stirring 3 minutes or until the mixture becomes creamy.
Spread half of the chocolate mixture into the bottom of the prepared pan.
Set the remaining chocolate mixture aside for later use.
Place the white chips into another saucepan.
Pour in the remaining milk and cook over low heat like above.
Be sure to stir continuously until the chips have completely melted.
Remove from the heat and add the peppermint extract.
Spread 1/2 of the mixture over 1/2 of the chocolate in the prepared pan.
Add 1 to 2 drops of red food coloring to the remaining mint mixture and stir to color.
Spread that over the remaining chocolate in the prepared pan.
Spread the remaining chocolate mixture over the top of the entire pan.
You may need to warm the chocolate mixture slightly over low heat to reach a spreadable consistency.
Cover the fudge and place in the refrigerator for at least 4 hours or until firm.
Remove the fudge by the foil and cut into squares.
Serving Size: 12 pieces
It takes a little time for this fudge to firm. Make it the night before to ensure ample time for the fudge to firm. To create a fancy fudge plate line the fudge squares on a large plate in a candy cane form alternating back and forth between the white and red middles.