HOT CHOCOLATE WITH PEPPERMINT SCHNAPPS
Provided by Michael Chiarello : Food Network
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
- Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir.
- If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.
QUICK AND EASY PEPPERMINT FUDGE
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
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 SWIRL FUDGE
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
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.
EASY PEPPERMINT FUDGE
So easy and soooo good!
Provided by Raia
Categories Desserts Candy Recipes Mints
Time 2h15m
Yield 32
Number Of Ingredients 6
Steps:
- Line a 9-inch square baking dish with aluminum foil.
- Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
- Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
- Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 15.1 g, Cholesterol 6.2 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 22.9 mg, Sugar 13.9 g
PEPPERMINT SCHNAPPS FUDGE
A nice little twist on the classic fudge recipe. If it tastes too "alcoholly" you can always add the schnapps before you remove from heat so you can cook off some of the alcohol.
Provided by Cookin Cop
Categories Candy
Time 4h30m
Yield 64 pieces
Number Of Ingredients 9
Steps:
- Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
- Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
- Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
- Add remaining sugar, shortening, and cocao.
- Stir for another 4 minutes or so, until well blended. Remove from heat.
- Add marshmallow creme, nuts, schnapps, and vanilla, stir until all ingredients are well blended.
- Pour into foil-lined 8"x8" pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into squares.
Nutrition Facts : Calories 105, Fat 3.6, SaturatedFat 1.5, Cholesterol 4.9, Sodium 16.6, Carbohydrate 18.1, Fiber 0.4, Sugar 15.4, Protein 0.6
GRANDDAD'S PEPPERMINT FUDGE
A peppermint take on a classic family fudge.
Provided by Ali Le Roy
Categories Chocolate Fudge
Time 2h35m
Yield 117
Number Of Ingredients 7
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
PEPPERMINT SCHNAPPS HOT COCOA SNOWFLAKES
Mint and chocolate are perfect partners in these cutout cookies! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, vanilla and espresso powder. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half., Preheat oven to 350°. Roll each portion of dough to 1/4-in. thickness between 2 sheets of waxed paper. Cut with floured 3-in. snowflake cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., For icing, in a large bowl, beat confectioners' sugar, shortening, schnapps and enough water to reach a spreading consistency. If desired, add 4 drops food coloring to the inside a of pastry bag fitted with a small star tip. Decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.
Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
HOT SCHNNOCOLATE (HOT CHOCOLATE & PEPPERMINT SCHNAPPS)
Make and share this Hot Schnnocolate (Hot Chocolate & Peppermint Schnapps) recipe from Food.com.
Provided by Just Call Me Martha
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Beat whipping cream, while adding sugar slowly, until it forms peaks.
- Set aside.
- Prepare hot chocolate according to directions.
- Add peppermint schnapps and stir.
- Pour into individual glasses or mugs and top with whipped cream and a cherry.
- Other ideas: serve with a peppermint stick; sprinkle whipping cream with cocoa or candied sprinkles; decorate whipping cream with a few gold sprinkles for a festive look.
Nutrition Facts : Calories 382.5, Fat 26.3, SaturatedFat 16.3, Cholesterol 95.8, Sodium 121.3, Carbohydrate 28.8, Fiber 2.3, Sugar 25.1, Protein 9.2
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