Friday, December 19, 2008

Peppermint Fudge

A quick and delicious holiday treat. You won't be able to stop eating it! Mitch and I decided to make some peppermint additions to our normal fudge for the holidays. Perfect for entertaining or holiday gifts... if you prefer more peppermint, you can put extract right in the fudge. If you prefer less, just put the crushed candy canes on top. I like to store in a brownie pan with a seal-able lid for freshness.
-3 cups sugar
-3/4 cup (1-1/2 sticks) butter
-1 small can (5 oz.) evaporated milk (about 2/3 cup)
-12 oz. semi-sweet or dark chocolate chopped
-1 jar (7 oz.) marshmallow creme
-1 tsp. vanilla
-5 - 10 drops peppermint extract (optional)
-5 crushed candy canes

  1. Spray 9 x 13 pan with non-stick cooking oil. Set aside.
  2. Place individually wrapped candy canes between two towels. Slightly strum with a metal hammer, causing candy can chunks to form. Remove chunks from wrapper and place in a bowl to the side. Repeat with each candy cane, crushing to ensure chunks and not a powdery consistency.
  3. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly.
  4. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
  5. Add chocolate and marshmallow creme; stir until completely melted. Add peppermint extract (optional) and vanilla; mix well.
  6. Pour immediately into prepared pan; spread to form even layer in pan.
  7. Sprinkle candy cane chunks immediately onto fudge before it begins to set.
  8. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

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