EASY PEPPERMINT FUDGE
Ree Drummond's impossibly easy peppermint fudge recipe is so delicious. You just need three ingredients! Find out how to make this simple peppermint fudge here.
Categories Christmas baking comfort food dessert snack
Time 2h10m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Line a square 8 x 8 pan with foil and smooth the surface. Spray foil with nonstick spray.
- Combine the chocolate chips and sweetened condensed milk in a double boiler over medium heat. Heat until melted, about 5-7 minutes. Stir until smooth, then immediately pour it into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle on the crushed peppermints.
- Refrigerate for 2 hours, then cut into small squares.
EASY PEPPERMINT FUDGE
So easy and soooo good!
Provided by Raia
Categories Desserts Candy Recipes Mints
Time 2h15m
Yield 32
Number Of Ingredients 6
Steps:
- Line a 9-inch square baking dish with aluminum foil.
- Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
- Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
- Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 15.1 g, Cholesterol 6.2 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 22.9 mg, Sugar 13.9 g
QUICK AND EASY PEPPERMINT FUDGE
Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
- Lift the foil out of the pan and peel off the fudge. Cut into small squares.
PEPPERMINT SWIRL FUDGE
Indulge in candy-shop flavor with these rich swirled squares. For Christmasy color, I add crushed peppermint candies and red food coloring. -Suzette Jury, Keene, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 81 pieces (about 1-1/2 pounds).
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 17mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT FUDGE (NOT CHOCOLATE!)
Generally my response to non-chocolate candy is "what's the point?" This, however, has become my favorite Christmas candy! My daughter found it in one of those Pillsbury/Betty Crocker booklets they tempt you with at the checkout stands. Prep time does not include cooling time.
Provided by ratwoman
Categories Candy
Time 20m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Line 9-inch square pan with foil so that foil extends over sides of pan.
- Butter the foil.
- In large saucepan, combine sugar, margarine, and milk.
- Bring to a boil, stirring constantly.
- Continue boiling 5 minutes over medium heat, stirring constantly.
- Remove from heat.
- Add marshmallow creme, vanilla chips, and desired amount of food coloring.
- Blend until smooth.
- Stir in crushed peppermint.
- Pour into prepared pan.
- Cool to room temperature.
- Score fudge into 36 or 48 squares.
- Sprinkle top with additional crushed peppermint candy.
- Refrigerate until firm.
- Remove fudge from pan by lifting foil.
- Remove foil from fudge.
- Cut through scored lines.
- Store in refrigerator.
Nutrition Facts : Calories 123.1, Fat 3.6, SaturatedFat 1.7, Cholesterol 2.5, Sodium 29.5, Carbohydrate 22.6, Sugar 20.3, Protein 0.7
PEPPERMINT FUDGE RECIPE
Make our Peppermint Fudge Recipe at home-no candy thermometer required! You just need a saucepan and a stove-and a refrigerator. With JET-PUFFED Marshmallow Creme, cookies, candy canes and more, this Peppermint Fudge Recipes from My Food and Family is cool, easy and scrumptious!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 55-65 pieces
Number Of Ingredients 8
Steps:
- 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
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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