Peppermint Fudge Not Chocolate Recipes

QUICK AND EASY PEPPERMINT FUDGE

Quick and Easy Peppermint Fudge image

Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 4

Ingredients

Cooking spray, for spraying foil
3 cups semisweet chocolate chips
1 can sweetened condensed milk
Red peppermint candies, crushed, for topping

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 (NOT CHOCOLATE!)

Peppermint Fudge (not Chocolate!) image

Generally my response to non-chocolate candy is "what's the point?" This, however, has become my favorite Christmas candy! My daughter found it in one of those Pillsbury/Betty Crocker booklets they tempt you with at the checkout stands. Prep time does not include cooling time.

Provided by ratwoman

Categories Candy

Time 20m

Yield 36 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 cups sugar
1/2 cup margarine
1 (5 ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme (2 cups)
8 ounces vanilla chips
1/2 cup peppermint candy, finely crushed
red food coloring

Steps:

Line 9-inch square pan with foil so that foil extends over sides of pan.
Butter the foil.
In large saucepan, combine sugar, margarine, and milk.
Bring to a boil, stirring constantly.
Continue boiling 5 minutes over medium heat, stirring constantly.
Remove from heat.
Add marshmallow creme, vanilla chips, and desired amount of food coloring.
Blend until smooth.
Stir in crushed peppermint.
Pour into prepared pan.
Cool to room temperature.
Score fudge into 36 or 48 squares.
Sprinkle top with additional crushed peppermint candy.
Refrigerate until firm.
Remove fudge from pan by lifting foil.
Remove foil from fudge.
Cut through scored lines.
Store in refrigerator.

Nutrition Facts : Calories 123.1, Fat 3.6, SaturatedFat 1.7, Cholesterol 2.5, Sodium 29.5, Carbohydrate 22.6, Sugar 20.3, Protein 0.7

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