Peppermint Chocolate Fudge Recipes

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.

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.

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.

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.

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).

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.

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.

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.

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.