| | Directions |
- In a saucepan over low heat, melt chips with sweetened condensed milk and salt.
- Remove from heat. Stir in extract.
- Spread evenly into a foil lined 8 or 9 inch pan.
- Sprinkle with peppermint candies.
- Chill 2 hours or until firm.
- Turn fudge onto cutting board, peel off foil and cut into squares.
- Store loosely covered at room temperature.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Container: 8 or 9 inch square foil lined pan
|  | | Ingredients | | - | | 1 package Ghirardelli Milk Chocolate |
| - | | 1 cup Ghirardelli semi sweet choc chips |
| - | | 14 ounces can Eagle Brand condensed milk |
| - | | salt |
| - | | 1/2 teaspoon peppermint extract |
| - | | 1/4 cup crushed hard peppermint candy |
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