Ingredients
Method
Preparation
- 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.
Mixing
- 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.
Setting
- 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.
Serving
- Lift the fudge out using the parchment paper and cut into squares or rectangles for serving.
Notes
Store leftover fudge in an airtight container. It can be kept at room temperature or in the refrigerator. Adjust peppermint extract to taste for a stronger or subtle flavor. Add nuts or use different extracts for variations.