PEPPERMINT FUDGE
Each bite of Peppermint fudge melts in your mouth and tastes heavenly. The entire recipe only calls for 4 simple ingredients.
Provided by Desserts on a Dime
Categories Dessert
Time 1h20m
Number Of Ingredients 4
Steps:
- Place the white chocolate chips in a microwave safe dish.
- Microwave the chips in 30 second intervals, stirring between each interval until they are melted.
- Stir in the condensed milk, the peppermint extract and 1/2 cup of the crushed candy canes (save the remaining for the top)
- Line an 8X8 baking dish with foil or parchment paper.
- Pour the mixture into the pan and top with the remaining crushed candy canes.
- Allow to cool at room temperature and then place in the refrigerator to set (for approximately 1 hour).
- Cut and serve. Enjoy!
- *Notes: If you have problems with the white chocolate being creamy when melted, add a small amount of vegetable oil to the melted chocolate.
Nutrition Facts : Calories 293 kcal, Carbohydrate 43 g, Protein 4 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 15 mg, Sodium 60 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
PEPPERMINT FUDGE
Three of the season's best flavors-nuts, chocolate and peppermint-combine in a delightful manner in this scrumptious fudge. The two distinct layers are eye-catching-another reason why this candy makes a great holiday gift. -Connie Denmark, St. Joseph, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 pounds (32 servings).
Number Of Ingredients 13
Steps:
- Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 13mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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 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 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
GRANDDAD'S PEPPERMINT FUDGE
A peppermint take on a classic family fudge.
Provided by Ali Le Roy
Categories Chocolate Fudge
Time 2h35m
Yield 117
Number Of Ingredients 7
Steps:
- Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
- Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
- Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
- Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 12 g, Cholesterol 0.8 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 22.9 mg, Sugar 11.1 g
PEPPERMINT SCHNAPPS FUDGE
A nice little twist on the classic fudge recipe. If it tastes too "alcoholly" you can always add the schnapps before you remove from heat so you can cook off some of the alcohol.
Provided by Cookin Cop
Categories Candy
Time 4h30m
Yield 64 pieces
Number Of Ingredients 9
Steps:
- Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
- Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
- Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
- Add remaining sugar, shortening, and cocao.
- Stir for another 4 minutes or so, until well blended. Remove from heat.
- Add marshmallow creme, nuts, schnapps, and vanilla, stir until all ingredients are well blended.
- Pour into foil-lined 8"x8" pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into squares.
Nutrition Facts : Calories 105, Fat 3.6, SaturatedFat 1.5, Cholesterol 4.9, Sodium 16.6, Carbohydrate 18.1, Fiber 0.4, Sugar 15.4, Protein 0.6
PEPPERMINT KISS FUDGE RECIPE
This Peppermint Kiss Fudge, is so easy to make, and is beyond delicious. If you are looking for a simple and quick fudge recipe, you need to try this one.
Provided by Kristen Hills
Categories Dessert
Time 40m
Number Of Ingredients 5
Steps:
- Line a 9x9-inch pan with foil and spray with nonstick cooking spray.
- Place milk chocolate chips and half the can of sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.
- Once everything is melted together, place the melted chocolate chips in the bottom of the foil covered pan. Place in the fridge.
- Place white chocolate chips and the other half of the can of sweetened condensed milk in the medium saucepan over low heat. Stir until chips and milk are melted.
- Once melted, pour on top of the milk chocolate layer and stick it back in the fridge.
- Place Hershey's Kisses in the medium saucepan over low heat and stir until melted.
- Pour over the white chocolate layer.
- Sprinkle the crushed candy canes over the top before white chocolate cools.
- Let cool, cut into squares and serve.
Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 12 mg, Sodium 44 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
CHOCOLATE PEPPERMINT KISSES
I love the combination of chocolate and peppermint, especially at Christmastime. It's just not Christmas at our house without these cookies in the tins!-Heather McKillip, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Freeze kisses in a covered container for at least 1 hour., Preheat oven to 350°. In a large bowl, beat butter, sugar, eggs and vanilla until blended. In another bowl, whisk flour, cocoa, baking soda and salt. Gradually beat into butter mixture. Stir in chocolate and peppermint chips. Refrigerate 30 minutes., Shape dough into 1-1/2-in. balls. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are set. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool completely on pans on wire racks.
Nutrition Facts :
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