Holiday Mint Fudge Recipes

QUICK AND EASY PEPPERMINT FUDGE

Quick and Easy Peppermint Fudge image

Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 4

Ingredients

Cooking spray, for spraying foil
3 cups semisweet chocolate chips
1 can sweetened condensed milk
Red peppermint candies, crushed, for topping

Steps:

Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
Lift the foil out of the pan and peel off the fudge. Cut into small squares.

GRANDDAD'S PEPPERMINT FUDGE

Granddad's Peppermint Fudge image

A peppermint take on a classic family fudge.

Provided by Ali Le Roy

Categories Chocolate Fudge

Time 2h35m

Yield 117

Number Of Ingredients 7

Ingredients

1 ½ (12 ounce) bags semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup margarine
4 ½ cups white sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract

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.

Nutrition Facts : Calories 73.6 calories, Carbohydrate 12 g, Cholesterol 0.8 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 22.9 mg, Sugar 11.1 g

HOLIDAY MERRY MINT FUDGE

Holiday Merry Mint Fudge image

Number Of Ingredients 7

Ingredients

1 (7-ounce) jar marshmallow creme
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter or margarine
2 cups semi-sweet chocolate chips or milk chocolate chips
1 teaspoon vanilla extract
1 cup Keebler® Fudge Shoppe® Merry Mint Patties cookie (chopped)

Steps:

1. Line 8 x 8 x 2-inch pan with aluminum foil, extending foil over ends of pan. Lightly coat with nonstick cooking spray. Set aside.2. In heavy 3-quart saucpan combine marshmallow creme, sugar, evaporated milk and butter. Cook, stirring constantly, over medium heat until mixture comes to full boil. Reduce heat to medium-low. Gently boil for 4 minutes, stirring constantly. Remove from heat.3. Stir in chocolate morsels and vanilla until melted. Fold in Keebler Fudge Shoppe Merry Mint Patties. Spread in prepared pan. Cool. Refrigerate until firm. Cut into squares. Serve at room temperature

Nutrition Facts : Nutritional Facts Serves

HOLIDAY FUDGE

Holiday Fudge image

Make homemade fudge an even sweeter gift with crushed peppermint. This is a great way to use leftover candy canes -- simply put them in a zip-top plastic bag and then pound with a kitchen mallet.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 24 two-inch pieces

Number Of Ingredients 9

Ingredients

Vegetable-oil cooking spray
2 cups sugar
1 teaspoon salt
6 tablespoons unsalted butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semisweet chocolate chips
1 teaspoon pure vanilla extract
1/2 cup crushed peppermint candies

Steps:

Line a 9-by-13-inch baking pan with two strips of waxed or parchment paper (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray. Set aside.
Put sugar, salt, butter, cream, and marshmallows in a heavy-bottomed saucepan over medium heat. Cook, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chocolate chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
Let fudge cool in the pan at room temperature 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, and top with crushed mints.

EASY HOLIDAY FUDGE

Easy Holiday Fudge image

A friend shared this quick and easy candy recipe with me. The holidays wouldn't be the same without it.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield about 2-1/2 pounds.

Number Of Ingredients 7

Ingredients

1 teaspoon butter
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1/2 cup raisins
1 teaspoon vanilla extract

Steps:

Line a 9-in. square baking pan with foil. Grease foil with butter; set aside., Combine milk and chips in a large microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Cook 30-60 seconds longer, stirring every 30 seconds, or until chips are melted. Stir in the pecans, raisins and vanilla. Transfer to prepared pan. Cover and refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

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