A Festively Flavorful Take on Fudge
December 18, 2013
There are two things that I consider must-have treats during the Holiday Season - Peppermint and Fudge. The candy canes hanging on the Christmas tree, the Peppermint Balls placed in a bowl on the Holiday Table for snacking and of course small gift bags filled with Peppermint Fudge for family and friends.
Although I used to think that Fudge took lots of time to make, over the last several months, I've come to discover that it's actually one of the easiest desserts to prepare and serve. The flavor combinations are endless. I've made Cotton Candy to enjoy during the summer and Caramel Apple to enjoy in the fall.
This Peppermint Fudge begins with JET-PUFFED Marshmallow Creme and white chocolate chips. Then on the stove, you will heat the butter, sugar, heavy cream, and a pinch of salt. After boiling the mixture for 5 minutes, the peppermint extract is added and then the mixture gets poured over the JET-PUFFED Marshmallow Creme and white chocolate chips and stir until smooth.
And we can't forget about the crushed peppermint on top to add even more flavor to the fudge.
Peppermint Fudge Recipe
15 minutes • Cook Time:
5 minutes • Serves:
55-65 pieces (depending on size)
1 container (7 oz.) JET-PUFFED Marshmallow Creme
2 ½ cups white chocolate chips
¾ cup butter, unsalted
1 cup sugar, (white granulated)
¾ cup heavy whipping cream
Pinch of Salt
1 tsp. peppermint (or mint) extract
4 regular size candy canes, crushed
PREPARE 9-inch square pan with parchment paper or wax paper
COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
REMOVE from heat, whisk in the peppermint extract until mixture is smooth
POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
POUR mixture into pan and spread evenly
REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin. Sprinkle on top of fudge
PLACE in refrigerator at least 2 hours or overnight to chill
CUT into small squares
STORE leftovers in refrigerator
For more recipes and ideas, visit my blog at hoosierhomemade.com.