Well, it’s official. We can legitimately start thinking about making cookies and candy for the holiday season. Heck, I have been in candy making mode for two weeks now. I don’t know (I have lost track) how many batches I have done but at least 12 batches of caramel and 8 or so of chocolate toffee caramel. When I’m done it will equate to about 1500 individual, hand wrapped caramels and probably 15 pounds of toffee. I know that I am a glutton for punishment but I secretly love doing it and if I stopped doing my 10+ year tradition, I’d probably get backlash from clients, friends and, family. So the tradition continues and I continue to be a candy making fool!
This past week after a conversation with my cousin Lisa, I decided to add fudge to my repertoire! She had called and asked if I had a good fudge recipe. I thought about it and realized that I had never even attempted making fudge. So ding, ding, ding, I decided to make fudge. What the heck? What’s wrong with even more candy to give away!
I always heard that making fudge was easy and sure enough, it’s not only just easy, it’s easy “peasey”! I decided to use a white chocolate instead of dark chocolate because I needed a variation from everything else that I’m making. White chocolate peppermint fudge just sounded good to me. So I played around with different variations, evaporated milk and sweetened condensed, types of chocolate (you should have seen the variation made from the peppermint Andes chocolates, Pepto Bismol anyone)? Basically, I did everything to make a perfect batch of fudge. I believe I did it! This turned out smooth and creamy and not grainy like some fudge. The flavors of white chocolate and peppermint just scream the holidays to boot! I love it even more because I found these festive snowflake silicone molds! Super cute! Try this festive fudge recipe for your holiday gatherings! It may just be a new hit to the cookie plate!
- 2 tablespoons butter
- 1 (14 <g class=”gr_ gr_96 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”96″ data-gr-id=”96″>ounce</g>) can <g class=”gr_ gr_95 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”95″ data-gr-id=”95″>sweetened</g> condensed milk
- 2 (11 <g class=”gr_ gr_97 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”97″ data-gr-id=”97″>ounce</g>) bags high-quality white chocolate**
- 1 (7 <g class=”gr_ gr_98 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”98″ data-gr-id=”98″>ounce</g>) container marshmallow fluff
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes + extra for topping the fudge.
- Line an 8×8 baking pan with either parchment paper or tinfoil. Set aside.
- Place about 4-5 candy canes in a ziplock bag and use a rolling pin to gently crush. Set aside.
- Heat up a medium-sized saucepan over medium-low heat. Add the butter, evaporated milk, chocolate, marshmallow, peppermint extract, and the candy canes.
- Stir constantly until the mixture is melted and smooth.
- Transfer the fudge to the prepared pan and sprinkle with additionally crushed candy canes.
- Let cool in the refrigerator for 2-3 hours.
- When ready to serve, remove from pan and cut into 1-inch pieces.