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
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.
CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING
Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting. Garnish with peppermint candies for a truly festive and fudgy dessert.
Provided by Arlene Cummings
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Make cake as directed on box for two 9-inch rounds; cool completely.
- Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
- Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE SWIRLED PEPPERMINT FUDGE
Chunks of minty chocolate are sprinkled liberally throughout this easy white fudge.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h17m
Yield 32
Number Of Ingredients 5
Steps:
- Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Sprinkle 1/3 cup thin mints evenly in prepared pan. Combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.
- Spoon half of fudge mixture into prepared pan. Sprinkle with 1/3 cup thin mints. Top with remaining fudge mixture. Sprinkle evenly with remaining thin mints. Swirl with tip of knife to blend colors. Chill 1 hour or until set.
- Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 9.6 g, Protein 1.9 g, SaturatedFat 6.3 g, Sodium 63.9 mg, Sugar 13.4 g
TRIPLE-CHOCOLATE PEPPERMINT FUDGE
Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe, as well as a layer of white chocolate. The results are ultra-rich, extra-delicious, and ideal for gift-giving. Just be sure to save a few (dozen?) squares for yourself.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes 64 one-inch pieces
Number Of Ingredients 10
Steps:
- Butter an 8-inch square cake pan; line with parchment, leaving a 1-inch overhang on two sides. Butter parchment. Place butter in a large heatproof glass bowl set on a wire rack.
- Heat cream, sugar, unsweetened chocolate, cocoa powder, corn syrup, and salt in a heavy saucepan over medium, stirring, until sugar is dissolved and chocolate is melted, about 10 minutes. Attach a candy thermometer to pan; bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture reaches 238 degrees, about 15 minutes.
- Pour chocolate mixture into glass bowl (do not scrape saucepan). Attach thermometer to bowl; let stand (without stirring) until mixture reaches 110 degrees, about 1 hour, 30 minutes. Stir in peppermint extract with a wooden spoon; continue stirring and folding until mixture starts to thicken, lightens slightly in color, and begins to lose its sheen, about 5 minutes.
- Pour mixture into prepared cake pan (do not scrape bowl); press evenly with your hands, then smooth top with a spatula. Sprinkle evenly with candies, pressing to adhere. Let cool 1 hour. Spread white chocolate over candies. Refrigerate until firm, at least 15 minutes and up to 3 days.
- Run a sharp knife around edges of fudge to loosen; remove using parchment. Cut into 1-inch squares. Fudge can be stored in refrigerator, between layers of parchment, up to 1 week; bring to room temperature before serving.
WHITE CHOCOLATE PEPPERMINT FUDGE
This fudge is creamy and super easy to make. Enjoy it in all kinds of variations by simply swapping out the toppings try sprinkles, chopped nuts or chopped dried fruit.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 115 pieces
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.
CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING
Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. Pretty, festive desserts are one of the things that make holiday time so much fun. I love baking and serving this beautiful cake because the pink icing against the rich chocolate cake is just beautiful and the peppermint kick makes it extra special.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Make cake as directed on box for two 9-inch rounds; cool completely.
- Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
- Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
- Refrigerate until ready to serve.
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.
SUPER EASY PEPPERMINT CHOCOLATE FUDGE
This is a no-cook, foolproof two-layer fudge, so keep that candy thermometer in the drawer! Chex Mix® Muddy Buddies® Peppermint Bark and white chocolate create a crisp bottom layer topped by a fudgy, creamy chocolate layer.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 9
Steps:
- Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at two opposite sides of pan. Grease foil with butter.
- Place white chocolate and butter in medium microwavable bowl. Microwave uncovered on 70% power 1 minute 30 seconds to 2 minutes, stirring after 1 minute, or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is smooth. Stir in 2 cups of the crushed cereal until completed coated; press in pan. Set aside.
- In 2-quart saucepan, heat milk, chocolate chips, unsweetened chocolate and vanilla over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Gently spread over white chocolate layer. Sprinkle with 1/3 cup crushed cereal; press in gently. Sprinkle with powdered sugar. Refrigerate about 1 hour 30 minutes or until firm. Remove fudge from pan, using foil edges to lift. Cut into 8 rows by 6 rows. Store in plastic container with lid in refrigerator up to 2 weeks (place waxed paper or plastic wrap between layers and cover top layer before placing lid on top).
Nutrition Facts : ServingSize 1 candy
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
WHITE CHOCOLATE-PEPPERMINT FUDGE
If you can boil sugar, butter and evaporated milk, you can make this candy-shop quality White Chocolate Peppermint Fudge.
Provided by My Food and Family
Categories Home
Time 25m
Yield 40 servings
Number Of Ingredients 8
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- Add chocolate and marshmallow creme; stir until melted. Add peppermint extract; mix well.
- Pour into prepared pan; spread to cover bottom of pan. Cool 5 min. Sprinkle with MALLOW Bits and candies; gently press into fudge with back of spoon. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 25 g, Protein 1 g
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