Peppermint Fudge Truffles Recipes

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PEPPERMINT TRUFFLES RECIPE



Peppermint Truffles Recipe image

Refreshing peppermint and velvety ganache are the perfect match in this deep, rich truffle recipe that will cure every chocolate craving.

Provided by Heidi

Categories     Dessert

Time 8h30m

Number Of Ingredients 6

16 ounces semi-sweet chocolate chips
1 cup heavy cream
1 1/2 teaspoons McCormick Pure Peppermint Extract
6 ounces good quality dark chocolate melting wafters
1 ounce good quality white chocolate melting wafers
2 tablespoons crushed peppermint candies

Steps:

  • In a medium-sized glass bowl, combine the chocolate chips with the heavy cream. Microwave for 1 minute, then stir. Microwave for an additional minute if needed, until chocolate is completely smooth when stirred.
  • Stir in the peppermint extract.
  • Cover with plastic wrap and refrigerate overnight.
  • When ready to mold, let sit on the counter for about 5 minutes. Prepare a tray, cutting board or plate by lining it with parchment paper.
  • Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball and freeze for at least 30 minutes and up to overnight.
  • In a coffee cup or deep jar, melt the chocolate wafers in the microwave in 30-second increments, stirring each time, until the wafers are completely melted.
  • Holding the toothpick, dip the truffle into the chocolate, swirling until it is completely covered. Shake the truffle into the cup of the extra chocolate on the truffle and gently scrape the bottom of the truffle on the side of the jar then place back on the parchment paper.
  • Once the chocolate has hardened (about 5 minutes), gently remove all of the toothpicks from the truffles.
  • Add the white chocolate wafers to a small plastic baggie and microwave in 30-second increments until the chocolate has melted. Twist the baggie so all of the chocolate moves to one corner of the bag, then make a very small snip with scissors to that corner. Drizzle the white chocolate on the top of the truffle, covering the hole the toothpick left.
  • Immediately sprinkle the white chocolate with a pinch of the crushed peppermint pieces.

Nutrition Facts : Calories 171 kcal, Carbohydrate 14 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 10 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

PEPPERMINT FUDGE TRUFFLES



Peppermint Fudge Truffles image

These candy-coated bites always stand out among my holiday goodies. No one can resist the creamy fudge and refreshing peppermint flavor. -Tracy Travers, Fairhaven, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 5

1 cup milk chocolate chips
1 can (16 ounces) chocolate frosting
1-1/2 cups peppermint crunch baking chips, divided
1/2 cup chopped walnuts or pecans
1/8 teaspoon peppermint extract

Steps:

  • In a microwave-safe bowl, melt milk chocolate chips; stir until smooth. Stir in the frosting, 1/2 cup peppermint chips, walnuts and extract. Cover and chill for 30 minutes or until firm enough to form into balls. , Coarsely chop remaining peppermint chips. Shape chocolate mixture into 1-in. balls; roll in chopped chips. Store in an airtight container in the refrigerator.

Nutrition Facts :

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

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.

PEPPERMINT TRUFFLE FUDGE



Peppermint Truffle Fudge image

Three favorite festive sweets-peppermint, truffles and fudge-meet in a dessert that's easy to make and easy to share with a crowd.

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield 25 servings

Number Of Ingredients 4

4 pkg. (4 oz. each) BAKER'S Unsweetened Chocolate, divided
1 can (14 oz.) sweetened condensed milk
3 Tbsp. whipping cream
1 tsp. peppermint extract

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Melt 4 oz. chocolate in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.
  • Microwave remaining chocolate and milk in same bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add cream and peppermint; mix well. Spread over chocolate layer in pan.
  • Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 20 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 9 g, Protein 3 g

PEPPERMINT SWIRL FUDGE



Peppermint Swirl Fudge image

Indulge in candy-shop flavor with these rich swirled squares. For Christmasy color, I add crushed peppermint candies and red food coloring. -Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 81 pieces (about 1-1/2 pounds).

Number Of Ingredients 6

1 teaspoon butter
1 package (10 to 12 ounces) white baking chips
1 can (16 ounces) vanilla frosting
1/2 teaspoon peppermint extract
8 drops red food coloring
2 tablespoons crushed peppermint candies

Steps:

  • Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., 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 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 17mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

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

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

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