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Granddad's Peppermint Fudge
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
155 minutes
155 minutes
Festive peppermint fudge with a nostalgic twist for holiday gatherings.
Ingredients:
- 1.5 (12 ounce) bags semisweet chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 cup margarine
- 4.5 cups white sugar
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Instructions:
- Combine chocolate chips, marshmallow creme, and margarine in a large mixing bowl.
- In a large pot, gently mix sugar and evaporated milk over medium-low heat until it reaches a rolling boil. Reduce heat, stir gently without scraping the sides. Use a candy thermometer and cook until the mixture reaches 240 degrees F (115 degrees C), about 7 to 10 minutes. Test by dropping a bit into cold water; it should form a soft ball that flattens when placed on a flat surface.
- Drizzle the hot sugar mixture into the mixing bowl with the ingredients and stir until fully mixed. Add vanilla and peppermint extract and mix thoroughly.
- Prepare the 9x13-inch baking sheet by lining it with waxed paper. Spread the fudge mixture evenly onto the sheet and chill in the refrigerator until firm, approximately 2 hours.
- Take the fudge out of the refrigerator. Use a sharp knife warmed under hot water to slice the fudge into 1-inch squares.