Marbled Peppermint Fudge

Marbled Peppermint Fudge

Marbled Peppermint Fudge is the featured recipe for December 5th of the Food Advent Calendar Spice It Up. Come along for some great holiday recipes from around the world.

Marbled Peppermint Fudge is the smoothest, creamiest fudge you will ever eat–no grainy sugar crystals here. I do not care for a strong mint flavor, so I made this recipe with a hint of mint.  However, if you like a stronger mint flavoring, you could increase the peppermint extract. During the holidays, you can find the Ande’s mint baking chips available at the grocery stores. You could also purchase the mints and chop them up yourself. I just like skipping that step so I buy the baking chips. It is very important to boil the sugar and milk mixture exactly nine minutes in order for the fudge to set properly.  Don’t rush this process. Marbled Peppermint Fudge would be the perfect ending to Roast Turkey Breast with Ease.

Find out What Inspire a Creation is all about here.

For more cooking tips, see Cook’s Country America’s Test Kitchen.

Marbled Peppermint Fudge:

appetizing marbled peppermint fudge 2

If you like this recipe, please share it!

5 from 1 vote
appetizing marbled peppermint fudge 1
Print
Marbled Peppermint Fudge
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

Marbled Peppermint Fudge is the smoothest, creamiest fudge you will ever eat--no grainy sugar crystals here. I do not care for a strong mint flavor, so I made this recipe with a hint of mint.

Course: Dessert
Cuisine: American
Servings: 24
Ingredients
  • 12 ounces chocolate chips
  • 6 ounces white chocolate chips
  • 2 sticks butter, divided
  • 1 1/2 cups chopped pecans
  • 1 1/2 teaspoons vanilla extract
  • 7 ounces marshmallow creme, divided
  • 1 teaspoon peppermint extract
  • 4 1/2 cups sugar
  • 12 ounces evaporated milk
Instructions
  1. To a large bowl add the chocolate chips, 11 tablespoons of butter, pecans, vanilla and 5 ounces marshamallow creme.

  2. To a medium bowl add the white chocolate chips, 5 tablespoons of butter, peppermint extract and 2 ounces marshmallow creme.

  3. In a large pan, heat sugar and evaporated milk, bringing to a full rolling boil while stirring constantly.

  4. Boil 9 minutes over low heat, stirring constantly.

  5. Pour about 2/3 of the mixture in the large bowl of ingredients.

  6. Stir well until the chocolate and butter have melted.

  7. Pour 2/3 of the chocolate mixture in a sprayed 9 x 13 baking dish.

  8. Pour the rest of the sugar/milk mixture into the medium bowl of ingredients.

  9. Stir well until the white chocolate and butter have melted.

  10. Pour on top of the chocolate chip layer in the baking dish, carefully leveling out.

  11. If the remaining chocolate chip mixture in the bowl has thickened up, you may need to put it in the microwave for 30-40 seconds to soften.

  12. Dollop on the remaining chocolate chip mixture onto the white chocolate chip layer.

  13. Carefully level off.

  14. Sprinkle the top with the chopped Ande's mints.

  15. Carefully press down the mints into the chocolate.

  16. Refrigerate until firm enough to slice with a sharp knife.

 

 

By clicking the green follow link, you can get direct emails of every post so you won't miss a single one!


Enjoy this blog? Please spread the word :)