2015 Recipe Contest Submissions

Hunter’s favorite peppermint fudge


1 package (11.5 ounce) Hershey’s milk chocolate chips
1 cup Hershey’s semi sweet chocolate chips
1 (14 ounce) can Eagle Brand sweetened condensed milk
Dash of salt
1/2 tsp peppermint extract
1/4 cup crushed hard peppermint candy or candy canes


In saucepan over low heat melt chips with sweetened condensed milk and salt. Remove from heat. Stir in extract. Spread evenly into a foil lined 8 inch square pan. Sprinkle with peppermint candy. Chill 2 hours until firm. Turn fudge onto cutting board and peel off foil. Cut into squares. Store loosely covered at room temperature.

Amber Cushman

We tried this recipe when our youngest son, Hunter, was school age. He loved it and made it for many teacher gifts over the years. It’s super easy and tastes great. Good for those that have nut allergies which most fudge recipes call for. Who doesn’t love peppermint candy at Christmas!