Chocolate
Mint Fudge
MAKES ABOUT 8 PIECES
Fudge is a must for every holiday
dessert table, and this festive version
is peppermint-scented perfection.
12⁄3 cups sugar
2 tablespoons plus 1 teaspoon
salted butter, divided
½ teaspoon kosher salt
2⁄3 cup heavy whipping cream
1¾ cups chopped white baking
chocolate, divided
2 cups miniature marshmallows
1 teaspoon vanilla extract
½ teaspoon peppermint extract
4 ounces bittersweet
chocolate, chopped
2 tablespoons crushed soft
peppermint candy
- Line an 8- or 9-inch loaf pan with
aluminum foil, allowing ends to
extend over sides of pan. Spray
foil with nonstick cooking spray. - In a medium heavy saucepan,
combine sugar, 2 tablespoons
butter, and salt; stir in cream.
Bring to a boil over medium-high
heat, stirring frequently. Cook
for 5 minutes, stirring frequently.
Remove from heat. Add
1½ cups white baking chocolate,
marshmallows, and extracts. Stir
until mostly smooth, approximately
2 minutes. Spread mixture into
prepared pan. - Melt bittersweet chocolate
according to package directions;
stir in remaining 1 teaspoon butter.
Gently spread over white chocolate
mixture in pan.
4. Melt remaining ¼ cup white
chocolate according to package
directions. Drizzle over bittersweet
chocolate; gently swirl with the tip
of a knife. Sprinkle with crushed
peppermint. Let stand in a cool dry
place until firm, approximately
4 hours.
5. Remove from pan using excess
foil as handles. Gently peel foil from
sides of fudge. Cut into squares.
Store in an airtight container in
a cool dry place for up to 7 days.