Skip to content
Jan 4 / dbartolus

Peppermint Fudge

I adapted Kraft’s Fantasy Fudge to make this perfect peppermint fudge.  I omitted the walnuts and added Andes peppermint thins,  crushed candy canes and peppermint extract.

3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 (7 oz.) jar Kraft marshmallow creme
1 tsp. vanilla
1/2 tsp peppermint extract
1/4 c.-1/2 c. crushed peppermint candy canes
1/4 c.-1/2 c. roughly chopped Andes peppermint thins
Prepare a pan by lining it with foil.  Overlap the foil so it can be used to remove the fudge after it has set.  Lightly butter or spray the foil with oil. .

Combine sugar, butter and milk in heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow creme, peppermint extract and vanilla. Stir until well blended, pour into a greased 9 inch square pan.  Working quickly, gently press the Andes candy pieces randomly over the top of the fudge followed by the crushed candy canes.  Cool at room temperature, cut into squares.

NOTE: Do nut crush the candy canes in advance because they will become sticky.

Peppermint Fudge











Leave a comment