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Peppermint Fudge Recipe
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Peppermint Fudge Recipe

20 Minutes
15 Min Prep
20 Min Cook
Make homemade peppermint fudge—no candy thermometer required! You just need a saucepan and a stove—and a refrigerator. Cool. Easy. Scrumptious!
What You Need
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55 servings
Original recipe yields 55 servings
1 container (7 oz.) JET-PUFFED Marshmallow Creme
2 1/2 cups white and chocolate chunk cookie (2-inch)
3/4 cup butter, unsalted
1 cup sugar, (white granulated)
3/4 cup heavy whipping cream
pinch of salt
1 tsp. peppermint or mint extract
4 regular size candy cane s, crushed
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Let's Make It
1
PREPARE 9-inch square pan with parchment paper or wax paper
2
COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
3
ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
4
BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
5
REMOVE from heat, whisk in the peppermint extract until mixture is smooth
6
POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
7
POUR mixture into pan and spread evenly
8
REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin. Sprinkle on top of fudge
9
PLACE in refrigerator at least 2 hours or overnight to chill
10
CUT into small squares
11
STORE leftovers in refrigerator
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
55-65 pieces
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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