Make homemade fudge an even sweeter gift with crushed peppermint. This is a great way to use leftover candy canes -- simply put them in a zip-top plastic bag and then pound with a kitchen mallet.

Martha Stewart Kids, Martha Stewart Kids, Holiday 2004


Credit: Sang An

Recipe Summary

Makes 24 two-inch pieces


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Cook's Notes

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.


Reviews (1)

Rating: Unrated
This fudge turned out great. Really easy recipe to follow. White chocolate chip version solidified faster than the chocolate, so when pouring, you had to work fast. Would make this again.