Tuesday, September 2, 2014

Peppermint chocolate fudge.

[Originally posted here August 16, 2014.]

I know this is the wrong time of year for this...but I don't care. In my opinion, there is no wrong time of year to make fudge.

Peppermint chocolate fudge.

This is a twist on the classic fudge recipe my mom gave me years ago (and she makes the best fudge). I'm pretty sure it's the same recipe that's on the Kraft marshmallow creme jar, but with microwave directions instead of stovetop. Still, you know those fudge squares that you spend four bucks on because it's just so good? This is every bit as good (with or without the peppermint). I promise, you won't be disappointed!

Here's what you'll need:


  • 1 1/2 sticks butter
  • 3 cups sugar
  • 5 oz. can evaporated milk
  • 2 cups chocolate chips (or 12 oz. Baker's semi-sweet chocolate)
  • 7 oz. jar Kraft marshmallow creme
  • 1 tsp vanilla
  • 1 capful peppermint oil
  • 10-12 Starlite peppermint candies

(Omit the last two ingredients for classic chocolate fudge. Which is also delicious.)

Use a large (4-qt is good) microwaveable bowl. Start with just the butter.

Microwave butter until melted (usually about a minute on high will do it).

Add sugar and evaporated milk.

Mix well. Microwave three minutes. Stir. Microwave two minutes. Stir well, scraping bowl.

Microwave another three minutes. Stir. Microwave another two and half minutes. Can you guess what you do then? (...Stir!)

Add the chocolate chips and stir until melted.

Add the marshmallow creme, vanilla, and peppermint oil and stir well to mix.

It takes a while.

Eventually it will all come out the same color.

Dump it into a greased 9" x 9" or 13" x 9" pan. You can use a spatula or the back of a spoon to smooth it out.

This part is pretty fun.

You'll need to crush the candies before using them to top the fudge. Put the unwrapped candies in a ziploc bag. Find a hard, undamageable surface (I used the marble in front of my fireplace; I've also used the driveway or sidewalk in the past). Lay down a towel, put the bag of candies on one half of it, and fold the towel over so the bag is sandwiched between the towel layers. Then go to town with a hammer! I usually use an actual hammer for this, but I found this meat pulverizer in my drawer (I think my mother-in-law must've bought it last time she was here), which worked quite well (I used the flat, not pokey, side).

Do feel around and aim for the whole candies and big chunks, and don't hit harder or more often than you need to. You don't want all dust. Also, the sharp pieces can poke holes in the bag, which is the main reason you need the towel.

Use your fingers to drop the candy pieces over the fudge.

Let it cool at room temperature (or refrigerate) before cutting it into squares.

Then, EAT YOUR WEIGHT IN FUDGE. This stuff never lasts long in my house! It's sooooo gooooooooooood.....

But, a word of warning...

This is what those pretty candy pieces will look like about twenty-four hours later. So, if you're making this for a party or event, don't do it the day before! Or at least don't add the topping until the day of. I have no idea what causes the candies to...melt...or whatever, but it's not very pretty. It does not, however, affect the taste! In fact, I actually prefer it softer, over the crunchiness of the fresh candies.

Here's the recipe, for your cut-and-paste convenience:

(Peppermint) Chocolate Fudge

  • 1½ sticks butter
  • 3 cups sugar
  • ⅔ cup evaporated milk (5 oz can)
  • 12 oz Baker’s semi-sweet chocolate (or 2 cups chips)
  • 1 jar (7 oz) Kraft marshmallow crème
  • 1 tsp vanilla
  • Optional: 1 capful peppermint oil
  • Optional: 12-16 Starlite peppermint candies, crushed
  1. Microwave butter in 4-quart bowl on high for one minute or until melted.
  2. Add sugar and evaporated milk. Mix well.
  3. Microwave 3 minutes. Microwave 2 minutes. Stir well, scraping bowl.
  4. Microwave 3 minutes. Microwave 2½ minutes.
  5. Stir in chips until melted.
  6. Add remaining ingredients (except for crushed candies, for peppermint fudge) and mix well.
  7. Pour into greased 9x9 or 13x9 pan (for peppermint fudge: top with crushed candies).
  8. Let cool at room temperature (or refrigerate) before cutting into squares.

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