Ingredients
2 cups milk chocolate chips, 12 oz worth
1 cup semi-sweet chocolate chips, 6 oz worth
14 oz Eagle Brand sweetened condensed milk
1 dash salt
1/2 tsp peppermint extract
1/4 cup hard peppermint candy, crushed
Preparation
In a heavy saucepan over low heat, melt chocolate chips with condensed milk and salt.
Remove from heat and stir in peppermint extract.
Spread evenly onto wax paper-lined 8- or 9-inch square pan. Sprinkle with peppermint candy.
Chill for 2 hours or until firm.
Turn fudge over onto a cutting board, peel off paper and cut into squares. Store covered in the refrigerator until ready to eat.
