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.
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
PEPPERMINT CHOCOLATE FUDGE
Steps:
- LINE 8- or 9-inch square pan with wax paper.
- MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy.
- CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.
MINT CHOCOLATE FUDGE
This decadent layered fudge is perfect for those who love the 'After Eight' combination of chocolate and mint. Makes a perfect food gift!
Provided by mezzy29
Time 45m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Line a 20 or 23cm (8 or 9 in) square tin with greaseproof paper.
- In heavy saucepan over low heat, melt plain chocolate with 250ml condensed sweetened milk and vanilla. Spread half of the mixture into prepared tin; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
- In another heavy saucepan over low heat, melt white chocolate with remaining condensed sweetened milk (mixture will be thick.) Stir in peppermint extract and food colouring, if using. Spread this mixture on chilled plain chocolate layer; chill 10 minutes, or until firm.
- Spread reserved plain chocolate mixture over the mint layer; chill 2 hours, or until firm. Cut into squares and store in an airtight container.
WHITE CHOCOLATE PEPPERMINT FUDGE
I make many batches of this minty fudge to give as Christmas gifts. It's not too sweet, so it appeals to lots of palates. -Sue Schindler, Barnesville, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes., Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 11mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT FUDGE CHRISTMAS KISS COOKIES
These beautiful little cookies are just right for Christmas. Picture a dense, dark fudgy chocolate base topped with a peppermint-striped Hershey kiss. The red and white of the kiss contrasts beautifully with the chocolate. I'd never seen these cookies anywhere before, but I certainly plan to make them for Christmas. They were submitted by a reader to the LA Times 2010 cookie contest.
Provided by Lorraine of AZ
Categories Dessert
Time 27m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large microwaveable bowl, microwave the butter and chocolate on high one minute. Stir. Microwave one minute longer until both are melted and can be stirred smooth. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
- Using 1 level tablespoon for each cookie, shape into 60 balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven 6-7 minutes until edges lose their shiny look. (Do NOT overbake.).
- Immediately press 1 candy kiss into center of each cookie. Cool on cookie sheets 5 minutes. Remove from sheets to cooling racks. Tap top of candy lightly with finger to moosh it down a bit. Cool completely. Store at room temperature.
Nutrition Facts : Calories 41.9, Fat 3, SaturatedFat 1.9, Cholesterol 4.6, Sodium 16.9, Carbohydrate 4, Fiber 0.5, Sugar 3.1, Protein 0.8
PHILADELPHIA LAYERED PEPPERMINT FUDGE
Delight in decadent PHILADELPHIA Layered Peppermint Fudge during the holidays. Cream cheese adds luscious texture to this PHILADELPHIA Layered Peppermint Fudge, while peppermint extract and candies add minty flavor.
Provided by My Food and Family
Categories Christmas Desserts
Time 2h15m
Yield 25 servings
Number Of Ingredients 6
Steps:
- Spray 8-inch square pan with cooking spray. Line with parchment, extending ends of parchment over sides. Spray with additional cooking spray.
- Beat cream cheese in large bowl with mixer until creamy. Gradually add sugar, mixing well after each addition.
- Spoon half the cream cheese mixture into separate bowl. Add unsweetened chocolate; mix well. Press onto bottom of prepared pan, using moistened fingers.
- Add white chocolate and peppermint extract to remaining cream cheese mixture; mix well. Press into even layer over chocolate layer in pan. Smooth top with spatula. Sprinkle with candies.
- Refrigerate 2 hours or until firm. Use parchment handles to remove fudge from pan before cutting to serve.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 31 g, Fiber 0.8618 g, Sugar 28 g, Protein 1 g
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
DARK CHOCOLATE PEPPERMINT FUDGE
I double this recipe and put it in a heart-shaped silicone baking mold for Valentine's Day! I prefer using silicone baking molds as it is easier to pop right out of the mold without having to use a cooking/baking spray.
Provided by Just Emily
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
- Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
- Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 40.5 g, Cholesterol 16 mg, Fat 14.5 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 58 mg, Sugar 35.2 g
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