A peppermint take on a classic family fudge.
Ingredients
- ½ (12 ounce) bags semisweet chocolate chips: 1 piece
- marshmallow creme: 1 jar (7 ounce jar)
- margarine: 1 cup
- ½ cups white sugar: 4 piece
- evaporated milk: 1 can (12 ounce can)
- vanilla extract: 1 tsp
- peppermint extract: 1 tsp
Metric Conversion
Stages of cooking
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Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
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Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
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Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
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Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
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Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.
