Peppermint Crisp Fudge

This recipe for Peppermint Crisp Fudge is inspired by a recipe I saw on Sarit Novak’s beautiful Instagram feed. And with Heritage Day just around the corner I had to put my own local twist on it.

Sarit’s fudge recipe was made with Lotus Biscoff biscuits and Lotus Biscoff spread. As I mentioned in my Karak Chai Cheesecake post a few weeks ago, I am bit late to discover the biscuits but they immediately became one of my favourite things.

Using the well known South African classic Peppermint Crisp Tart as inspiration, I replaced the tennis biscuits with the Lotus Biscoff biscuits as they look so pretty decorating the fudge. Instead of the spread I added chopped up peppermint crisp to the mix and extra to decorate the top of the fudge. And a good pinch of sea salt flakes to add some much needed depth to the fudge.

Be warned though, this recipe is super sweet and rich. But utterly irresistible! The tiniest block will go a long way to sooth a sweet tooth on Heritage Day.

Craving more Peppermint Crisp? Here are a few more recipes to try :

Peppermint Crisp Cheesecake

Peppermint Crisp Ice Cream Cake

Peppermint Crisp Mug Cake

I hope you enjoy this recipe for Peppermint Crisp Fudge. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.

Peppermint Crisp Fudge

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Ingredients

  

• 400 g best quality white chocolate
• 1 can of sweetened condensed milk (400g)
• ½ tsp vanilla extract
• 1 tsp sea salt flakes
• 2 x 49g peppermint crisp bars roughly chopped
• For decoration:
• 4- 5 Lotus Biscoff biscuits
• 1 x 49g peppermint crisp bar roughly chopped

Instructions

 

• Melt the white chocolate, condensed milk, vanilla and salt over a double boiler until smooth and creamy
• Let it cool slightly (you don’t want to the peppermint crisp to melt completely when added) and mix in the chopped peppermint crisp
• Pour the mixture into lined approx 25cm × 15cm loaf tin and smooth the top
• Decorate with the lotus biscuits and extra chopped peppermint crisp bar
• Refrigerate for at least 5 hours to set, cut into cubes and serve.

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