Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

(Sean Pound) #1

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



  1. 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.

  2. 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.

  3. 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.

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