Dark Chocolate Peppermint Fudge Recipes

DARK CHOCOLATE PEPPERMINT FUDGE

Steps:

• Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
• Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
• Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.

DARK CHOCOLATE MINT FUDGE

Steps:

• Line 9 x 5-inch loaf pan with foil, overlapping sides. Place first 4 ingredients in metal bowl. Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using pastry brush dipped into water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes. Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate fudge until firm enough to cut, about 2 hours. Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press candied violet into center of each, if desired. (Can be made 1 week ahead. Chill in airtight container. Serve at room temperature.)

GRANDDAD'S PEPPERMINT FUDGE

Steps:

• Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
• 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.
• Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
• 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.
• Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

MINI DARK CHOCOLATE FUDGE PEPPERMINT CAKES

Steps:

• Preheat oven to 350 degrees F. Butter or lightly spray 2 large 12×18-inch baking sheets with sides with nonstick spray. Line bottom of pan with parchment paper then butter again or lightly spray with nonstick spray.
• In a large mixing bowl beat egg yolks and 2 cups sugar with electric mixer on medium speed until well combined; beat in vanilla. In a small bowl whisk together flour cocoa powder, baking soda, and salt until mixed. Stir coffee into water until dissolved. Alternated adding flour mixture and coffee into eggs/sugar mixture while beating with electric mixer on low speed just until combined.
• In a separate large mixing bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold into cake batter until just combined.
• Spread batter into prepared pans. Bake at 350 degrees F for about 14-18 minutes or until toothpick inserted comes out clean. Cool slightly then run a knife along edges of pan to loosen cake. Turn cake over on work surface and remove parchment paper. Cool completely then using a 3-inch round biscuit or cookie cutter (or sharp knife) cut out cake into circles.
• Prepare frosting by mixing together butter and powdered sugar in a large mixing bowl with electric mixer on medium speed. Beat in peppermint extract. Beat in powdered sugar 1 cup at a time until desired consistency.
• Place a cake layer on work surface, top with frosting, then sprinkle with crushed candy canes, top with another cake layer and repeat with frosting, then candy canes, then top with a third cake layer. Repeat with remaining cake, frosting, and crushed candy canes. If there are any crushed candy canes left, sprinkle around sides of cakes.
• Place heavy cream in a microwave safe bowl and microwave on high power in 30 second intervals until very hot and bubbly. Pour over chocolate chips in a bowl and stir together with corn syrup until smooth. (If mixture is not completely melted, microwave on half power in 15 second intervals, stirring after each interval, until smooth.) Cool slightly then spoon over tops of each cake. Store cakes in refrigerator until ready to serve. Cover cakes if storing for more than a few hours. Top with candy cane candy if desired before serving.
• NOTE: Candy Cane Candy - place crushed candy canes on parchment paper or silpats and bake in 350 degrees F oven for 5-8 minutes or until melted. Cool completely then break into pieces.