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Tuesday, December 4, 2012

Peppermint Fudge

I love it when things that are super simple to make are also well received.  This fudge couldn't be easier, yet every single person who tried it, loved it.  Maybe it's just the holiday season.  Maybe it's that people find peppermint irresistible this time of year.  Maybe it just is that tasty.

And personally?  What I think gives it that little-something-extra?  The type of white chocolate that you use.  I don't like just any white chocolate (yes, I know that white chocolate isn't actually chocolate, but I'm still going to call it that with the understanding that we can all just accept it)... so many taste artificial.  But if I'm purchasing locally, I have a choice of store-brand, the brand that starts with an 'N', the brand that starts with an 'H', and Ghirardelli.  Ghirardelli is miles above the rest.  For reals.
I mean, I actually have to have a purpose for it if I'm going to buy it.  Can you guess why?  Mmm-hmmm, it's true.  Because otherwise I will eat it all.  Even if I put it up so high in the cupboard that I need a chair to reach it.  That just causes more wear and tear on the floor between the table and the cupboard.

So, if you're looking for a creamy, peppermint-laced, white fudge to add to your holiday tray this year, I recommend this one.

Peppermint Fudge

by Heather Schmitt-González
Prep Time: 5 minutes + 4 hours in fridge
Cook Time: 5 minutes
Keywords: dessert white chocolate sweetened condensed milk candy canes Christmas candy American winter

Ingredients (~36 squares)
  • 17 oz. (3 c.) best quality white chocolate chips (I like Ghirardelli)
  • 2 oz. (½stick / ¼ c.) unsalted butter
  • 1 (14 oz.) can sweetened condensed milk
  • ½ tsp. pure peppermint extract
  • tiny pinch sea salt
  • 5 regular-size peppermint candy canes
Line a square (8"-9") baking pan with foil, leaving about 6-inches of overhang on each side. Grease the foil and the exposed sides of the pan well with cooking spray. Spray the overhangs, too. Unwrap the candy canes and place them into a zippered baggie. Bash them with the bottom of a small pan until you have tiny pieces and a bit of peppermint dust (should equal ~½ cup).

Place the white chocolate chips, butter, and sweetened condensed milk in a glass bowl and microwave for 1 minute; stir with a wooden spoon. Stick back into microwave and heat in 30 second intervals, until the butter and the chips have melted entirely.

Add peppermint extract and salt and beat by hand for 30 seconds to 1 minute, or until the mixture is smooth. Stir in about ⅔ of the crushed candy canes.

Dump the mixture into the prepared pan and smooth the top. Sprinkle the remaining crushed candy canes over the top and press lightly. Bring the foil overhangs (greased) up and set them gently over the fudge, to cover.

Refrigerate for at least 4 hours, or until firm. Cut into squares.
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Welcome to day #2 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Peppermint Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

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