Holiday Fudge

This fudge can be made with white-chocolate chips instead of the semisweet. If desired, mix an additional cup crushed peppermint candies into the chocolate mixture.

  • Yield: Makes 24 two-inch pieces

Source: Martha Stewart Kids

Ingredients

  • Vegetable-oil cooking spray
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 3 1/2 cups mini marshmallows
  • 3 cups semisweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed peppermint candies

Directions

  1. Line a 9-by-13-inch baking pan with two strips of waxed or parchment paper (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray. Set aside.

  2. Put sugar, salt, butter, cream, and marshmallows in a heavy-bottomed saucepan over medium heat. Cook, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.

  3. Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chocolate chips and vanilla; stir until chips are melted. Pour mixture into lined pan.

  4. Let fudge cool in the pan at room temperature 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, and top with crushed mints.

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