Peppermint Fudge

Peppermint Fudge

21

"Add this to your repertoire of holiday delights. You'll find the creamy fudge topped with pieces of crushed peppermint hard to resist."

Ingredients

2 h 15 m {{adjustedServings}} servings 150 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Line 8-inch-square baking pan with foil.
  2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  3. Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
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Reviews

21
  1. 28 Ratings

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This is a great recipe. I increase the peppermint extract to 1/2 tsp. For the crushed candies, I've found that it works best to separate the "dust" fom the chunks. I stir the dust into the fu...

my family has a similar recipe for fudge, and the addition of peppermint bits is a nice one (we also like to add a bit almond liqueur and some chopped pecans). a word to the wise about making f...

While the fudge was easy to make, I found it dry and heavy. The texture was just not very pleasant. I'd also leave out the peppermint extract - I found the flavor overwhelming.