Peppermint Fudge Recipes

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:

• 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 and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.

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:

• 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:

• Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
• Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
• Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
• Add remaining sugar, shortening, and cocao.
• Stir for another 4 minutes or so, until well blended. Remove from heat.
• Add marshmallow creme, nuts, schnapps, and vanilla, stir until all ingredients are well blended.
• Pour into foil-lined 8"x8" pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into 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:

• 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 an 8 inch square baking pan with aluminum foil, and grease the foil.
• Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
• Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Steps:

• Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches of overhang on all sides; spray parchment. Place chocolate in a bowl. In a food processor, pulse candies until finely chopped. In a medium saucepan, combine candies, cream, marshmallows, butter, sugar, and salt over medium-high. Whisk until smooth, 5 minutes.
• Pour mixture through a strainer into bowl with chocolate; let stand 1 minute, then stir until smooth. Pour into baking pan and refrigerate until set, 3 hours. Cut fudge into 1 1/2-inch squares. With a sharp knife, cut 18 candies in half; press a candy half into each square before serving or packing.