Peppermint Fudge Not Chocolate 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:

• 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 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:

• 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 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.

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.