Pretty Pink 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.

PRETTY PINK PEPPERMINT FUDGE

Steps:

• 1. Put the bag of baking chips in a glass bowl -don't pile them all to the middle, but kind of spread them out.
• 2. Microwave on high for 90 seconds. Take out and stir well. Do not be tempted to melt longer -when you stir them they will melt (And you will be microwaving them again after adding the can of frosting._
• 3. Then dump/spoon in one whole can of frosting on top of the melted chips.
• 4. Microwave on high 90 seconds. Take out and stir well. Again, don't be tempted to over-microwave -it may scorch or lump.
• 5. Pour/spoon into a 8"x8" or 9"x9" square Pan. I line the pan with aluminum foil that has been sprayed with Pam. It makes it easier to lift out the cup pieces. You can just spray with Pam or other non-stick cooking spray.
• 6. Refrigerate until chilled and set. Then cut into small squares -it is a rich fudge. Makes 24 to 30 pieces (depending on the size of the squares).
• 7. Try this yummy fudge -Remember it's easy and just takes 2 ingredients.
• 8. NOTE: This is the first year that I have seen the Andes Peppermint Crunch Baking Chips. I use to use the White Chocolate Baking Chips and added crushed candy canes. It won't be pink with just the white chips but you can add food coloring if desired (not necessary with the Andes Peppermint ones -as they turn the fudge pink when melted).

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.

GRANDDAD'S PEPPERMINT FUDGE

Steps:

• Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
• Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
• Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
• Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
• Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.