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

Instructions

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.

• Peppermint Marshmallows from Kim of Cravings of a Lunatic
• Peppermint Chocolate Chip Cookies from Jen of Juanita’s Cocina
• Candy Cane Blossoms from Liz of That Skinny Chick Can Bake
• Candy Cane Cocoa in a Jar from Anuradha of Baker Street
• Peppermint Brownie Trifle from Kristen of Frugal Antics of a Harried Homemaker
• Candy Cane Mocha from Isabelle of Crumb
• Peppermint Hot Chocolate from Erin of Dinners, Dishes and Desserts
• White Chocolate Peppermint Covered Pretzels from Erin of Spiffy Cookie
• Candy Cane Milkshake from Ramona of Curry and Comfort
• Peppermint Fudge from Heather of girlichef
• Minty Brownie Bites from Cathy of The Dutch Baker’s Daughter
• Candy Cane Oreo Cheesecake Cookies from Chung-Ah of Damn Delicious

Bacon Fudge w/ Bacon-Caramel Shards

I refuse to apologize for my love of bacon.  It's something I can't help.  Meaty, salty, smoky strips of goodness.  Me likey.  And you know those chocolate bars studded with bacon?  Well, I've never tried one.  Always meant to, just never ran across one...or took the time to order one.  But I know I'd like it...the combination.  I mean, salty marries sweet?  It's a natural.  So, as soon as Beth Anne rolled out her Bacon Games, I figured it was time for me to make that union at home.  Plus, 'tis the season for fudge...or it will be in the blink of an eye...which meant it was time to start experimenting!  This is one of those quick-fudge methods, which I learned from THE kitchen goddess herself, Nigella Lawson.  But the candied bacon nestled inside...I put that there.  You're welcome.

Bacon Fudge w/ Bacon Caramel Shards
from the kitchen of girlichef
yield: 64 bite sized or 36 two-bite sized pieces

 for the candied bacon:
½ lb. bacon
brown sugar, for dredging

for the fudge:
12 oz. bittersweet or dark chocolate, chips or chopped
14 oz. can sweetened, condensed milk
2 Tbs. butter

Begin by making the candied bacon.  Preheat oven to 400° F.  Dredge both sides of the bacon in brown sugar and lay on a parchment lined sheet tray.

Bake for ~15-20 minutes, or until the bacon is just done and the brown sugar has just set and caramelized.  Transfer to a wire rack to cool.  I also had some beautiful bacon-flavored caramel on left on my sheet of parchment and thought it would be an awesome addition to the fudge!

Place the chocolate, sweetened condensed milk, and butter in a medium pan over medium-low heat.  Stir everything around until the chocolate has melted and everything is melded together in a gorgeous, glossy mass. Remove from heat. Crumble the caramelized bacon and bacon caramel shards into the mixture, reserving a couple of pieces of each for the top, and gently fold them in.  Line an 8x8 pan with parchment paper (for easy lifting) and pour the fudge mixture in, scooting it out to the sides if necessary.  Crumble the reserved couple of pieces of bacon & caramel over the top and gently press down.

Refrigerate for a couple of hours, or until set.  Life the fudge out of the pan using the parchment paper.  Cut into squares, ~1" (eight by eight) for perfect one-bite morsels!  Or, if you prefer, go 6 by 6 and get 36 double-bite-sized hunks.  Store in the fridge...or even in the freezer for longer-term storage...can be eaten directly from freezer.

I LOVED the combination of sweet and salty...just as I knew I would.  A marriage made in heaven, indeed.  This is my entry into the very first Bacon Games challenge!  I am also sending this over to Jenn at Cooking Aweigh the Pounds who is hosting BSI (Blogger Secret Ingredient) this week...secret ingredient...Bacon!