Pretty Pink Peppermint 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.

EASY PEPPERMINT FUDGE

Easy Peppermint Fudge image

So easy and soooo good!

Provided by Raia

Categories Desserts Candy Recipes Mints

Time 2h15m

Yield 32

Number Of Ingredients 6

Ingredients

2 ½ cups chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, softened
¼ cup milk
2 teaspoons peppermint extract
1 teaspoon vanilla extract

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 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

Ingredients

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

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

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