Monday, December 12, 2011

Peppermint Fudge

 It seems the divinity recipe I posted yesterday was a little intimidating to some. So today I'm making and sharing something incredibly easy. In fact, the name of the candy is actually Easy Peppermint Fudge. But it is so rich and delicious and special that my family thinks I slave over it. So we'll just keep that easy part between you and me, okay? 
 This is a fun recipe to get little ones involved in. There's counting, stirring, color changes,and smashing stuff! But when it's finished, the candy is perfect as a gift or as an addition to a food gift-you know, like those little strawberry shaped hard candies that come in store bought gift boxes? A couple squares of this fudge wrapped in pretty cellophane and added to a basket just says "You're special and I made this just for you" all over it. 

 Here's how you do it:   

Line an 8x8 pan with foil (I don't have one that size so I use a 9x7 and it works fine.)

Put 15 unwrapped starlight peppermint candies in a gallon size resealable bag

Coarsely crush the candy (I used a rolling pin, the bottom of a heavy can would work.)

In a medium saucepan, combine 1 can (14 oz) sweetened condensed milk and 1/4 Cup (1/2 stick) butter over low heat. Stir until butter melts and mixture is simmering. Remove from heat.

Add 16 ounces of white chocolate (chips or coarsely chopped bars) and stir until melted and smooth.

Add 1 teaspoon peppermint extract and 8-10 drops red food color stirring until blended.

Stir in all but 1 Tablespoon of the crushed mint candies. Warning: It's very important not to let any of your fingers come in contact with this mixture. If that happens, you must resist the urge to lick the offensive pre-fudge off or the rest of the batch will. not. get. made! You will eat this out of the pan! Okay, maybe that's just me. (shrug)

Spread in the pan and sprinkle the top with the remaining crushed mint candies. Refrigerate approx. 4 hours (until firm.)

To finish: Invert pan onto a cutting board and peel off foil. Turn right side up and cut into 1 inch squares.
To store: Place in airtight container using waxed paper between layers. Refrigerate.

1 comment:

  1. I have to admit...I was one of those people thinking, "Gee, I wish I had the courage to make divinity, I'd really like some".

    But this, THIS I can make! Thanks for the recipe...we're having a cookie / candy party here on Friday and I think this is going on the "to make" list, Thanks!


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