Peppermint Fudge

Thanksgiving is behind us and now it is time to start on the holiday baking.  Each year I love to make cookies and candies to share with neighbors, friends and co-workers.  In addition to the traditional fudge, I also make peppermint fudge.  peppermint-fudge

 

PEPPERMINT FUDGE
 
1 small jar marshmallow creme
1  1/2 cup sugar
5 oz evaporated milk
1/4 cup un-salted butter
1/4 teaspoon salt
1 teaspoon peppermint extract
12 oz bag of white chocolate chips
red food coloring
candy cane crushed  (optional)

 

Combine marshmallow creme, sugar, milk, butter and salt in a large sauce pan. Bring to a full boil stirring constantly over medium heat. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in chips until melted and mixture is smooth. Stir in peppermint extract and red food coloring. Pour into a 8×10 pan lined with foil. Top with crushed candy cane. Allow to set at room temperature for 2 hours before cutting into small squares.

TIPS:  The candy cane topping is optional, but I like the added touch.  Yes, you can leave out the red food coloring, but the fudge will be off-white in color.  The amount used varies by preference.  I leave mine pink.

If you are looking for a more traditional fudge, check out these recipes: Chocolate Fudge and Peanut Butter Fudge.

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