Peppermint Fudge Recipe - Allrecipes.com
Peppermint Fudge Recipe
  • READY IN hrs

Peppermint Fudge

Recipe by  

"Add this to your repertoire of holiday delights. You'll find the creamy fudge topped with pieces of crushed peppermint hard to resist."

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Ingredients Edit and Save

Original recipe makes 24 2 piece servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. Line 8-inch-square baking pan with foil.
  2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  3. Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2010

This is a great recipe. I increase the peppermint extract to 1/2 tsp. For the crushed candies, I've found that it works best to separate the "dust" fom the chunks. I stir the dust into the fudge (after it's done cooking), then place the larger pieces on top. This makes it pretty. 1/4 cup is about 10 round candies. Once the mixture starts to boil, I turn the heat down to low-medium and only boil for about 3 minutes.

 
Most Helpful Critical Review
Dec 14, 2010

While the fudge was easy to make, I found it dry and heavy. The texture was just not very pleasant. I'd also leave out the peppermint extract - I found the flavor overwhelming.

 
Dec 10, 2010

my family has a similar recipe for fudge, and the addition of peppermint bits is a nice one (we also like to add a bit almond liqueur and some chopped pecans). a word to the wise about making fudge: candy is a science (chemistry, actually) and it's also one of those things that you only 'get' after a lot of trial and error. this recipe allows for the use of margarine, i would caution against it. not only is margarine hydrogenated (i.e. bad for you) but it lacks the fats that butter has which will give your fudge that smooth and creamy texture. also, knowing when you've reached a 'full rolling boil' is hard to define, but if you *don't* your fudge will not set properly (and if you let it go too long after, your fudge will be hard as a rock.) just a heads up for future fudge makers, don't be afraid to keep trying - after all, the best part is eating your mistakes!! :)

 
Dec 20, 2010

A melt in your mouth recipe that is quick and easy. Loved it.

 
Dec 07, 2010

I am not sure what has gone wrong. After 24 hours my fudge is still not solid. I followed the recipe, but realized I picked up skim evaporated milk. Would this cause it to be soupy and not solid? It is almost like mousse...flavor is great though.

 
Dec 13, 2011

I must have done something wrong... This recipe has great reviews, but it's just not working for me. When I went to put it in the pan to cool, I had to spoon it out and then spread it with a spatula. Once it was cooled, I cut it, and it was very hard. The taste is good. The texture, not so much. It looks so soft and... fudgy in the pictures. What did I do?

 
Jan 04, 2011

Easy to make, and delicious. Note that you really do need to add the peppermint candies on top to get more of a pepperminty flavor. I recommend adding more extract if you'd like the fudge to have more of a peppermint flavor from within. I'm giving this 3 stars instead of 4 because I already have an excellent fudge recipe!

 
Jan 24, 2011

a little too chocolatey for me, I added vanilla jello mix and 1/2 cup more marshmellows and swirled it in to the fudge until it had a marbled look... it tasted great.

 

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Nutrition

  • Calories
  • 150 kcal
  • 8%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 45 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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