Christmas Peppermint Mocha Fudge

Fudge gets as a strong reaction from food lovers as molasses or coconut. You either love it or you hate it. It's perceived to be as either too sweet or just enough to satisfy your sweet tooth. I personally love it, and I can't imagine Christmas without fudge. Trimming the Christmas tree and decorating the house is a lot more fun to do with these minty squares nearby. The espresso and candy canes made the chocolate fudge so much more special. The perfect Christmas treat ♥! Rating: 4- out of 5.






Peppermint Mocha Fudge: adapted from Nigella Lawson's Chocolate Pistachio Fudge

Ingredients:
- 12oz dark chocolate, chopped (350g)
- 1 can condensed milk (140z/397g)
- 2 tablespoons unsalted butter (30g)
- 2 teaspoons instant espresso powder
- a pinch of salt
- ½ cup crushed candy canes

Instructions:
- Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Add the espresso powder to the melted chocolate mixture and stir well.
- Pour the mixture into a 9 inch (23cm) square tray, smoothing the top with a wet palette knife or rubber spatula. Sprinkle the crushed candy canes on top.
- Let the fudge cool, then refrigerate until set. Cut into small pieces approximately 1¼ inch x ¾ inch (3cm x 2cm). Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.