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Recipes » dessert » candy » Peppermint Fudge

Peppermint Fudge

By Kate Morgan Jackson

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This easy peppermint fudge recipe is of course perfect for the holidays, but truth? I could totally eat it all year long.

peppermint fudge

So, the holidays are over.  The shopping is over, the  presents are unwrapped, the cards have arrived, and you can sort of, maybe get a parking spot at the mall that isn’t 5 miles from the door. 

Does this mean our making of chocolate treats is over for another 11 months?

HECK no!  

I know, I know – new year, new you, and by all means get on the treadmill – I could certainly stand a little of that.  But you still need to keep your energy up, and you only go around once, and…and…okay, the only other excuse I have is basically the name of this post, which is Peppermint Fudge. 

Peppermint.

Fudge. 

This is one of those things that I truly did mean to post before the holidays were done, but between the chocolate pretzel bites and the mixed nut brittle and the eggnog cookies, well, you know how it goes.  One moment it is November and then you turn around and somehow it is January.

So with a teeny apology for sabotaging some very well-behaved New Years resolutions, here’s some peppermint fudge. 

Because honestly?  It’s really really good all year long.

 

 

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Peppermint Fudge


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 80 pieces 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
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Description

This easy peppermint fudge recipe is of course perfect for the holidays, but truth? I could totally eat it all year long.


Ingredients

  • 16 ounces semi-sweet chocolate chips (I use Ghiradhelli)
  • 1 cup peppermint candy – canes or the round candies
  • 3/4 cups heavy cream
  • 3 1/3 cups mini-marshmallows
  • 5 tablespoons unsalted butter
  • 1 1/4 cup sugar
  • 1 teaspoon coarse salt

Instructions

  1. Lightly coat a 9 inch square baking pan with cooking spray. Line with two pieces of parchment paper going in both directions, leaving about 2 inches of overhang on each side. Spray parchment with cooking spray.
  2. Put chocolate chips in food processor and process until finely chopped. Transfer to large bowl.
  3. Now put peppermint candies in food processor until finely chopped. Set aside about 1/8 cup for garnish. In medium saucepan, combine chopped peppermint, cream, marshmallows, butter, sugar and salt over medium high heat. Stir until everything is melted and smooth, about 5 minutes.
  4. Pour peppermint mixture through a strainer into the bowl with the chopped chocolate. Let stand for one minute and then stir until smooth. Pour into baking pan.
  5. Sprinkle reserved chopped peppermint over top and refrigerate until set, about 3 hours. Using the parchment sides as handles, lift out of pan and cut into 1 inch squares.
1 piece699.2 g26.4 mg3.1 g2 g0 g10.6 g0.4 g0.5 g4.4 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Originally Published January 4, 2011 and Updated
to this Even More Delicious Version on June 26, 2019

Good for: Christmas/Holidays, Valentine's Day

Last Post:
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Next Post:
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Comments

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  1. Blog is the New Black says

    January 5, 2011 at 12:09 am

    Peppermint…fudge… resolutions… oops, how'd that one get in there? ;) Looks awesome.

    Reply
  2. vanillasugar says

    January 5, 2011 at 12:11 am

    i have been craving peppermint & choco for days now. cannot get enough. so you can imagine i love this lil creation.

    Reply
  3. Joanne says

    January 5, 2011 at 12:26 am

    Let's be real. The only diets that work are those that include a little bit of moderation. And so I think these can find their way into my heart…I mean life…I mean stomach.

    Reply
  4. Heather says

    January 5, 2011 at 4:48 am

    OMG yummmmmm. I think I must make these this week! I'm off work for 3 months, and about to have major surgery in 4 weeks so I'm doing all kinds of cooking/baking/kitchen experimenting beforehand :) (ALSO, I was going through my recipes to add to my recipe box and print and I realized that over HALF of my recipes in my "favorites" are from Framed :D)

    Reply
  5. Laurie Palanza Iseman says

    January 5, 2011 at 5:45 pm

    What else is one to do with the leftover candy canes? Perfect solution!

    Reply
  6. Anonymous says

    January 5, 2011 at 5:49 pm

    Thanks for posting this recipe! My 5 year old son has severe egg allergies and a lot of reciped for chocolate fudge call for marshmallow fluff which contains egg. I'm sure he'll love this one!…Kari

    Reply
  7. PoetessWug says

    January 5, 2011 at 8:10 pm

    The name of this post…Peppermint Fudge…had me at "Hello!" LOL I came running…website kinda sorta running! ^_^

    Reply
  8. Jennifurla says

    January 5, 2011 at 10:55 pm

    I will let this recipe slide for now because of this drop dead gorgeous picture! WOW

    Reply
  9. Simply Life says

    January 6, 2011 at 2:03 am

    oh my, those look incredible!!!

    Reply
  10. clipping path says

    January 6, 2011 at 5:37 am

    it was really excellent post! & thanks a lot for sharing……

    Reply
  11. Kate says

    January 6, 2011 at 4:09 pm

    Peppermint makes my heart sing. One should never limit peppermint to the holidays! Looks delicious…great photo!

    Reply
  12. cookies and cups says

    January 13, 2011 at 1:14 pm

    This looks absolutely delicious!! Just found your blog through foodgawker :)

    Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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