1 c (6 oz) semi sweet chocolate chips
1 (14 oz) can Eagle brand sweetened condensed milk (not evaporated milk)
dash of salt
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candy
In saucepan, over low heat, melt chips with Eagle brand & salt. Remove from heat; stir in extract. Spread evenly into foil lined 8 or 9 inch square pan. Sprinkle peppermint candies on top of fudge. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil & cut into squares.
Makes about 2 pounds
*This recipe is a Hooley favorite at Christmas time. I've been making it since 2006. Dillon especially loves it and asks for it every year around Christmas. Sometimes I think he loves Christmas time, just because he knows I am going to make this really yummy peppermint chocolate fudge. This recipe is so easy.
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