This fudge is ?mint? to be enjoyed

By Lindsey Young

Santa seems to truly understand me.

For the last two years, he deposited a beautiful, delicious box of Andes Mints in my stocking.

I managed to hoard last year?s box?eating it little by little?all the way until this Christmas, so I was extremely thankful that my stock was replenished.

Santa also clearly understands my sister, because he left her stocking Andes-Mint-free.

She has never been a mint fan, which was fine to me, because that meant she gifted me with every candy cane and after-dinner mint she got when we were kids. She also never stole my gum. It was a great relationship (for me, at least).

In the spirit of delicious things with mint in them (sorry, sis), I have a great recipe for you this week. Granted, it looks a bit Christmas-y, but it?s so good and so extremely easy that you should put it on your snack list year-round.

I found this recipe through the Pioneer Woman, Ree Drummond, on her blog. You can find it at http://thepioneerwoman.com/cooking/easy-peppermint-fudge/.

It is so simple and easy that I left it pretty much alone.

Easy Peppermint Fudge

Ingredients

3 cups semi-sweet chocolate chips (that?s about one and one-half 12-ounce bags)

14 ounces sweetened condensed milk

about 10-12 peppermint candies

Directions

Crush the peppermint candies into easily chewable pieces in a plastic bag (I used the smooth side of my meat mallet to whack ?em into bits).

Prepare an 8×8-inch square pan by lining it with foil or waxed paper.

Put the chocolate chips in a microwave-safe bowl and microwave 30 seconds at a time, stirring in between, until the chocolate chips are smooth and melted.

Pour the sweetened condensed milk into the chocolate chips and mix until well-combined (this will take a little muscle if you don?t work quickly).

Dump the chocolate mixture into the pan and smooth it out to fill the corners.

Sprinkle the peppermint pieces evenly over the top of the fudge and press them down with your fingers or a spatula to make sure they stick into the chocolate.

Refrigerate for a few hours or until the fudge is completely cool and set up.

Cut into small pieces and store in an airtight container.