Peppermint Fudge
Makes about 881 1/2 cups crushed peppermint candies
1 cup marshmallow creme
4 cups sugar
1 cup evaporated milk
1/3 cup light corn syrup
6 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt
In a medium saucepan, combine 1 cup crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234°F to 240°F. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120°F. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 cup crushed peppermint candies. Pour into a buttered 8 x 11 inch baking pan. Cool completely and cut into 1-inch squares. Store in an airtight container in the refrigerator.
Reviews of Peppermint Fudge:
1-5 of 12 reviews Next >>
A cookie baker in Appleton Wi Dec 8, 2006
Would not make this again.
This was a very difficult recipe, way too many problems. Too many things to be monitoring or dealing with. Marshmallow mixture hardens if not kept at temp, also can burn if not attended properly. I had numerous problems, this recipe is really best for someone with a high level of experience with this type of fudge recipe.
A cookie baker in Indiana Dec 8, 2006
Would make this again.
I made this I had one side red and one side green. It was really cool...
A cookie baker in maryland Dec 2, 2006
Would make this again.
it was sooooooooooo great!!!!!!!!!!!!!!!!!;)
A cookie baker in Columbus, OH Dec 1, 2005
Would make this again.
I made this recipe and forgot to add the last half cup of crushed candy canes, so I sprinkled them on top. I also added some red food coloring. It turned out great!
A cookie baker in Toronto Nov 22, 2005
Would make this again.
This is a perfect treat for christmas time especially, but also for all year round! My friends and I were experimenting for our christmas eve party and these are sure to be a hit!
