Skinny Peppermint Bark Fudge
Yields: 49 squares
 
This dark chocolate fudge is smooth, creamy, and luxurious—and cute to boot! It’s wonderful for holiday treat trays, but it always disappears much too quickly… So save a few extra pieces for yourself!
  • 1 c (240mL) skim milk
  • 1 ¾ c (336g) granulated sugar
  • 3 oz (85g) unsweetened chocolate, chopped
  • 2 tbsp (28g) unsalted butter, cubed
  • ½ oz (14g) white chocolate
  • 3 miniature (13g) candy canes, crushed (or 1 standard size)
  1. Line an 8”-square pan with foil.
  2. Clip a candy thermometer to the side of a large pot. Add the milk and sugar, and stir until the sugar has dissolved. Add in the chocolate and butter. Heat the mixture over medium-low heat, stirring constantly, until the chocolate and butter have melted. Continue cooking and stirring until the temperature reaches 240°F. Immediately remove the pot from the heat, and let the mixture sit undisturbed while it cools.
  3. When the mixture reaches 110°F, begin stirring vigorously with a spatula or wooden spoon until it has thickened. Pour the mixture into the prepared pan, and let it set completely until firm. (To speed up the process, place the pan in the refrigerator after the fudge has reached room temperature.)
  4. Once the fudge has completely set, lift it out of the pan by holding the edges of the foil. Melt the white chocolate in a small bowl by microwaving on HIGH for 15-second intervals, and stirring for at least 30-60 seconds in between each. (Do not overcook the white chocolate! Once it begins to melt, stir for as long as possible before heating in the microwave again.)
  5. Add the melted white chocolate to a zip-topped bag, and snip off a tiny corner. Drizzle it on top of the dark chocolate fudge, and immediately sprinkle with the crushed candy canes. Let the white chocolate harden for at least 10 minutes before slicing into squares.
Notes: For the unsweetened chocolate, I prefer either Ghirardelli or Baker’s unsweetened chocolate baking bars. For the white chocolate, I again prefer Ghirardelli or Baker’s white chocolate baking bars. Do not substitute chocolate chips for either! They contain a stabilizer that prevents them from melting as well. If you prefer a milkier and less dark fudge, use a 60% chocolate baking bar instead.

I highly recommend a candy thermometer. It will ensure your fudge turns out smooth and creamy every time. If you cook the mixture above 240°F, the fudge will be brittle and hard as a rock. If you begin stirring before it cools to 110°F, the fudge will be much grainier and have a sandy texture. This is the one I own, but if you can buy a digital thermometer like this one, it will ensure more accurate results.

This fudge is best if eaten the same day it’s made because the candy canes begin to “melt” from the moisture in the air. If you’d rather serve it a day or two later, stir the crushed candy canes into the dark chocolate fudge just before pouring it into the pan. This ensures a peppermint taste throughout without the gooey/sticky melted candy canes on top.

{gluten-free, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2014/12/20/skinny-peppermint-bark-fudge/