Submitted by: Ann Hatzopoulos from Taste of Home
Servings: about 2 1/2 pounds
Ingredients:
1 tablespoon butter
2 cups (12 oz) semisweet chocolate chips
1 package (11 1/2 oz) milk chocolate chips
1 can (14 oz) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Directions:
Line a 13 x 9 pan with foil and grease the foil; set aside.
In a heavy saucepan, melt the chocolate chips and butter over low heat; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into the prepared pan. Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in squares. Store in the refrigerator.
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