and creamy. Remove from heat and stir in the vanilla. Fold in a handful of sprinkles, mixing lightly so the colors don’t bleed. Pour this mixture over the slightly chilled chocolate layer and smooth the top. Add extra sprinkles and crushed peppermint for decoration.
Place the pan in the refrigerator and allow the fudge to chill until completely set. Once firm, lift it out of the pan using the parchment paper and slice into squares.
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