Monday, March 8, 2010

peppermint fudge

the goods:

2 and 1/4 cups semi-sweet chocolate chips
1 cup round peppermint candies
3/4 cup heavy cream
3 and 1/2 cups mini marshmallows
5 tablespoons unsalted butter
1 and 1/4 cups sugar
1 teaspoon salt

Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches 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.

Stir until smooth, 5 minutes.

Pour mixture through a strainer into bowl with chocolate.

Let stand 1 minute.

Stir until smooth.

Pour into baking pan and refrigerate until set, 3 hours.

Lift parchment from pan and place fudge brick on a cutting board.

Cut into little cubes.

To store, place parchment or wax paper on the bottom of a tupperware and arrange fudge, layer with more parchment, separating layers.


Anonymous said...

That looks lethal

Chris and Jenni said...

Mmmmm. Those were so good. Chris totally called me out when we got home and said, "I know you had 4 peices!" I couldn't believe he was keeping track! I certainly wasn't! No wonder they were so good... marshmallow!!

Amber Carter said...

Oh, yum! I gotta have some of this!