Serves 4 to 6
Peppermint is the only mint with enough oomph to stand up to chocolate. Use fresh-chopped peppermint leaves or, in a pinch, substitute store-bought peppermint extract. Making this in a small-capacity slow cooker is a foolproof way to melt the chocolate.
• 3 cups chocolate chips
• ¼ cup butter (½ stick)
• 14-ounce can sweetened condensed milk
• 1 cup walnuts, coarsely chopped
• ½ cup fresh peppermint leaves, chopped
1. In the crock of a small slow cooker, melt chocolate, butter and condensed milk on the low setting. Check and stir from time to time until all chocolate is melted and smooth.
2. Gently stir in walnuts and peppermint leaves. (The peppermint must be completely dry when you drop it into the chocolate.)
3. Pour the mix into a 9-by-9-inch baking pan lined with aluminum foil. Place the pan in the refrigerator until hard, then remove and pull fudge out by tugging gently on aluminum foil. Invert fudgeon a wooden cutting board or counter and gently peel off aluminum foil.
4. Cut the fudge using a 10-inch chef’s knife with blade heated under hot running water.
Lynn Alley is a freelance food and wine writer living in San Diego, California.
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