Easy Peppermint Fudge Topped with Crushed Candy Canes
This Creamy Peppermint Fudge is made with marshmallows, bittersweet chocolate, and peppermint extract for an easy holiday treat you can make in 15 minutes. Marshmallows and evaporated milk give it a velvety texture, and the crushed candy canes gives it that festive flair everyone loves.
Servings 64
Calories 102kcal
Ingredients
- 3 cups brown sugar
- 12 tablespoons butter 1 ½ sticks cut into cubes
- ⅔ cups evaporated milk
- ½ teaspoon salt
- 12 ounces bittersweet chocolate chopped
- 5 ounces large marshmallows about 21 marshmallows
- 1 teaspoon peppermint extract
- ¼ cup crushed peppermint candy
Instructions
- Line an 8 x 8 inch baking pan with parchment paper. Spray with vegetable spray.
- In a large saucepan, combine sugar, butter, evaporated milk and salt. Bring to a boil over medium high heat, stirring frequently. Once it comes to a boil, reduce heat to medium low and simmer, stirring frequently until it registers 234º, about 3-5 minutes.
- Remove from heat and immediately add chopped chocolate, marshmallows and peppermint extract and whisk until smooth and the marshmallows are fully melted, about 2 minutes. Pour into the prepared pan and sprinkle with ¼ cup crushed peppermint candy, gently push it into the fudge. Let it sit until cool, about 2 hours. Once cooled, cover and refrigerate until set, about 2 hours.
- Remove from the pan and cut into 64 1 inch squares.
Notes
- To store: Keep the fudge in an airtight container in the refrigerator for up to a week.
- To freeze: Freeze the squares in layers separated by parchment for up to 2 months.
- You can used crushed peppermint or crush you leftover candy canes.
