There’s something irresistibly magical about the holiday season, isn’t there? It’s a time that brings warm, comforting flavors and delightful treats straight from the heart of home kitchens everywhere. Imagine unwrapping a piece of velvety peppermint fudge, its sweet richness melting in your mouth while the refreshing hint of mint dances on your taste buds. This peppermint fudge isn’t just a treat; it’s a cherished memory waiting to be created.
Why make this recipe?
Peppermint fudge is a holiday classic, and for good reason! It’s a confection that combines simplicity and indulgence, perfect for gifting or savoring yourself. With its delightful sweetness and festive crunch, it captures the spirit of the season in every bite. Plus, it’s incredibly easy to whip up, making it a fantastic choice for both novice and experienced bakers. The rich chocolate pairs beautifully with the zesty mint and crunchy peppermint candies, creating a flavor explosion that will have everyone reaching for seconds (and thirds!).
How to make Peppermint Fudge
Ingredients:
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 1 bag (12 ounces) semisweet chocolate chips
- 1 bag (10 ounces) mini marshmallows
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies, divided
Directions:
Start by lining an 8×8-inch baking dish with parchment paper, making sure to let it hang over the sides for easy removal later. In a large saucepan over medium heat, combine the granulated sugar, butter, and evaporated milk, stirring gently to bring everything together. As the mixture heats up, you’ll start to see those sweet aromas waft through your kitchen—trust me, it’s a prelude to the joy that’s about to unfold!
Bring this mixture to a boil and let it bubble away until the temperature reaches 234 degrees F on a candy thermometer, which should take about 5 minutes. Don’t rush this step; patience is key when it comes to making fudge! Once you’ve achieved the magic temperature, remove the pan from the heat and toss in the semisweet chocolate chips. Stir them in until they become deliciously gooey and completely melted.
Next, add the mini marshmallows, vanilla extract, and peppermint extract, and stir until everything blends into a luscious mixture with a smooth finish. Gently fold in about half of the crushed peppermint candies, setting aside the rest for a festive pop on top. Pour this chocolatey dream into your prepared pan, spreading it evenly. Sprinkle the reserved peppermint candies on top and watch as they create a winter wonderland on your fudge. Now comes the hard part—allow the fudge to set at room temperature for about 4 hours. If you simply can’t wait, pop it in the refrigerator for about 2 hours to speed things up.
How to serve Peppermint Fudge
When the fudge is set and ready, lift it out of the baking dish using the parchment paper. Cut it into squares or rectangles—whatever your heart desires! For an extra festive touch, you might consider serving these delightful bites on a decorative plate, perhaps alongside a cup of hot cocoa or spiced tea. Your family and friends will be swooning!
How to store Peppermint Fudge
Store any leftover fudge in an airtight container, either at room temperature or in the refrigerator, depending on how firm you prefer your fudge. It will keep for about a week, but I have a feeling it won’t last that long with how delicious it is!
Tips to make Peppermint Fudge
- Make sure to use a reliable candy thermometer for accurate temperature. Fudge can be finicky, and the right temperature makes all the difference!
- Feel free to adjust the amount of peppermint extract for a stronger or more subtle flavor, depending on your preferences.
- For an even more luxurious twist, you could try adding a swirl of white chocolate on top before the fudge sets.
Variations
Feeling adventurous? Try adding chopped nuts, like walnuts or pecans, into the mix for added texture. You can also experiment with other extracts, such as almond or hazelnut, for a unique spin on this classic.
FAQs
1. Can I use milk chocolate instead of semisweet chocolate chips?
Absolutely! Using milk chocolate will give you a sweeter fudge. Just be cautious with the sweetness of theadded ingredients.
2. Is it necessary to use mini marshmallows?
While mini marshmallows create that lovely creamy texture, you can use chopped regular marshmallows if that’s what you have on hand.
3. How do I know when my fudge is ready to take off the heat?
A reliable candy thermometer is your best friend here—just ensure it reaches 234 degrees F for that perfect fudge consistency!
There you have it—a delightful recipe for peppermint fudge, bursting with nostalgia and flavor. As you gather around the table to enjoy this heavenly treat, may each bite take you back to cherished moments and create new memories to treasure for years to come. Happy baking!
Peppermint Fudge
Ingredients
Method
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a large saucepan over medium heat, combine granulated sugar, butter, and evaporated milk, stirring gently.
- Bring the mixture to a boil and let it bubble until it reaches 234 degrees F on a candy thermometer, about 5 minutes.
- Once at temperature, remove from heat and stir in semisweet chocolate chips until melted.
- Add mini marshmallows, vanilla extract, and peppermint extract, stirring until smooth.
- Fold in half of the crushed peppermint candies.
- Pour the mixture into the prepared pan, spreading it evenly.
- Sprinkle reserved crushed peppermint on top.
- Allow the fudge to set at room temperature for about 4 hours or refrigerate for 2 hours.
- Lift the fudge out using the parchment paper and cut into squares or rectangles for serving.