Granddads Peppermint Fudge Recipes

PEPPERMINT FUDGE

Steps:

• Place the white chocolate chips in a microwave safe dish.
• Microwave the chips in 30 second intervals, stirring between each interval until they are melted.
• Stir in the condensed milk, the peppermint extract and 1/2 cup of the crushed candy canes (save the remaining for the top)
• Line an 8X8 baking dish with foil or parchment paper.
• Pour the mixture into the pan and top with the remaining crushed candy canes.
• Allow to cool at room temperature and then place in the refrigerator to set (for approximately 1 hour).
• Cut and serve. Enjoy!
• *Notes: If you have problems with the white chocolate being creamy when melted, add a small amount of vegetable oil to the melted chocolate.

QUICK AND EASY PEPPERMINT FUDGE

Steps:

• Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
• Lift the foil out of the pan and peel off the fudge. Cut into small squares.

PEPPERMINT FUDGE RECIPE

Steps:

• PREPARE 9-inch square pan with parchment paper or wax paper
• COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
• ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
• BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
• REMOVE from heat, whisk in the peppermint extract until mixture is smooth
• POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
• POUR mixture into pan and spread evenly
• REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin. Sprinkle on top of fudge
• PLACE in refrigerator at least 2 hours or overnight to chill
• CUT into small squares
• STORE leftovers in refrigerator

PEPPERMINT FUDGE

Steps:

• Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.

GRANDPA'S PEANUT BUTTER FUDGE

Steps:

• Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly).
• Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
• Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.)
• Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.