Peppermint Chocolate Fudge Recipes

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.

Steps:

• Line a 9-inch square baking dish with aluminum foil.
• Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
• Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
• Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.

Steps:

• LINE 8- or 9-inch square pan with wax paper.
• MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.

Steps:

• Line a 20 or 23cm (8 or 9 in) square tin with greaseproof paper.
• In heavy saucepan over low heat, melt plain chocolate with 250ml condensed sweetened milk and vanilla. Spread half of the mixture into prepared tin; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
• In another heavy saucepan over low heat, melt white chocolate with remaining condensed sweetened milk (mixture will be thick.) Stir in peppermint extract and food colouring, if using. Spread this mixture on chilled plain chocolate layer; chill 10 minutes, or until firm.
• Spread reserved plain chocolate mixture over the mint layer; chill 2 hours, or until firm. Cut into squares and store in an airtight container.

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes., Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

Steps:

• Spray 8-inch square pan with cooking spray. Line with parchment, extending ends of parchment over sides. Spray with additional cooking spray.
• Beat cream cheese in large bowl with mixer until creamy. Gradually add sugar, mixing well after each addition.
• Spoon half the cream cheese mixture into separate bowl. Add unsweetened chocolate; mix well. Press onto bottom of prepared pan, using moistened fingers.
• Add white chocolate and peppermint extract to remaining cream cheese mixture; mix well. Press into even layer over chocolate layer in pan. Smooth top with spatula. Sprinkle with candies.
• Refrigerate 2 hours or until firm. Use parchment handles to remove fudge from pan before cutting to serve.

Steps:

• Line 9-inch square pan with foil so that foil extends over sides of pan.
• Butter the foil.
• In large saucepan, combine sugar, margarine, and milk.
• Bring to a boil, stirring constantly.
• Continue boiling 5 minutes over medium heat, stirring constantly.
• Remove from heat.
• Add marshmallow creme, vanilla chips, and desired amount of food coloring.
• Blend until smooth.
• Stir in crushed peppermint.
• Pour into prepared pan.
• Cool to room temperature.
• Score fudge into 36 or 48 squares.
• Sprinkle top with additional crushed peppermint candy.
• Refrigerate until firm.
• Remove fudge from pan by lifting foil.
• Remove foil from fudge.
• Cut through scored lines.
• Store in refrigerator.

Steps:

• Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
• Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
• Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.