Suncadia's Peppermint Fudge a Hit at Seattle's Jingle Bell Run 2013!
Participants of this year's Jingle Bell Run gobbled up more than 2,000 pieces of this holiday favorite. Here is the easy recipe courtesy of Suncadia's Executive Chef Casey McManus:
Suncadia Peppermint Fudge
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped peppermint candy
- Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in candy
- Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.