Peppermint Fudge Not Chocolate Recipes

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QUICK AND EASY PEPPERMINT FUDGE

Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 4



Quick and Easy Peppermint Fudge image

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.

Cooking spray, for spraying foil
3 cups semisweet chocolate chips
1 can sweetened condensed milk
Red peppermint candies, crushed, for topping

EASY PEPPERMINT FUDGE

So easy and soooo good!

Provided by Raia

Categories     Desserts     Candy Recipes     Mints

Time 2h15m

Yield 32

Number Of Ingredients 6



Easy Peppermint Fudge image

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.

Nutrition Facts : Calories 110.5 calories, Carbohydrate 15.1 g, Cholesterol 6.2 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 22.9 mg, Sugar 13.9 g

2 ½ cups chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, softened
¼ cup milk
2 teaspoons peppermint extract
1 teaspoon vanilla extract

PEPPERMINT FUDGE (NOT CHOCOLATE!)

Generally my response to non-chocolate candy is "what's the point?" This, however, has become my favorite Christmas candy! My daughter found it in one of those Pillsbury/Betty Crocker booklets they tempt you with at the checkout stands. Prep time does not include cooling time.

Provided by ratwoman

Categories     Candy

Time 20m

Yield 36 serving(s)

Number Of Ingredients 7



Peppermint Fudge (not Chocolate!) image

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.

Nutrition Facts : Calories 123.1, Fat 3.6, SaturatedFat 1.7, Cholesterol 2.5, Sodium 29.5, Carbohydrate 22.6, Sugar 20.3, Protein 0.7

2 1/2 cups sugar
1/2 cup margarine
1 (5 ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme (2 cups)
8 ounces vanilla chips
1/2 cup peppermint candy, finely crushed
red food coloring

PEPPERMINT CHOCOLATE FUDGE

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 pounds

Number Of Ingredients 6



Peppermint Chocolate Fudge image

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.

2 cups (12 oz. pkg.) milk chocolate chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 tsp. peppermint extract
1/4 cup crushed hard peppermint candy

DARK CHOCOLATE PEPPERMINT FUDGE

I double this recipe and put it in a heart-shaped silicone baking mold for Valentine's Day! I prefer using silicone baking molds as it is easier to pop right out of the mold without having to use a cooking/baking spray.

Provided by Just Emily

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h15m

Yield 16

Number Of Ingredients 6



Dark Chocolate Peppermint Fudge image

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.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 40.5 g, Cholesterol 16 mg, Fat 14.5 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 58 mg, Sugar 35.2 g

3 cups semisweet chocolate chips (such as Hershey's® Special Dark)
1 (14 ounce) can sweetened condensed milk
¼ cup butter
1 ½ teaspoons pure peppermint extract
1 pinch salt
½ cup crushed peppermint candies, or more to taste

PHILADELPHIA LAYERED PEPPERMINT FUDGE

Delight in decadent PHILADELPHIA Layered Peppermint Fudge during the holidays. Cream cheese adds luscious texture to this PHILADELPHIA Layered Peppermint Fudge, while peppermint extract and candies add minty flavor.

Provided by My Food and Family

Categories     Christmas Desserts

Time 2h15m

Yield 25 servings

Number Of Ingredients 6



PHILADELPHIA Layered Peppermint Fudge image

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.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 31 g, Fiber 0.8618 g, Sugar 28 g, Protein 1 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
5 cups powdered sugar
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, melted
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1/2 tsp. peppermint extract
1/4 cup chopped hard peppermint candies

PEPPERMINT SCHNAPPS FUDGE

A nice little twist on the classic fudge recipe. If it tastes too "alcoholly" you can always add the schnapps before you remove from heat so you can cook off some of the alcohol.

Provided by Cookin Cop

Categories     Candy

Time 4h30m

Yield 64 pieces

Number Of Ingredients 9



Peppermint Schnapps Fudge image

Steps:

  • Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
  • Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
  • Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
  • Add remaining sugar, shortening, and cocao.
  • Stir for another 4 minutes or so, until well blended. Remove from heat.
  • Add marshmallow creme, nuts, schnapps, and vanilla, stir until all ingredients are well blended.
  • Pour into foil-lined 8"x8" pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into squares.

Nutrition Facts : Calories 105, Fat 3.6, SaturatedFat 1.5, Cholesterol 4.9, Sodium 16.6, Carbohydrate 18.1, Fiber 0.4, Sugar 15.4, Protein 0.6

2 lbs powdered sugar
1 1/2 cups cocoa
1 (5 ounce) can evaporated milk (about 2/3 cup)
0.75 (1 1/2 stick) butter
1 (7 ounce) jar marshmallow creme
1 cup chopped nuts (optional)
1/2 cup shortening
1 ounce peppermint schnapps
2 teaspoons vanilla

WHITE CHOCOLATE PEPPERMINT FUDGE

I make many batches of this minty fudge to give as Christmas gifts. It's not too sweet, so it appeals to lots of palates. -Sue Schindler, Barnesville, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 pounds.

Number Of Ingredients 7



White Chocolate Peppermint Fudge image

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.

Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 11mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 squares (1 ounce each) white baking chocolate, chopped
1 jar (7 ounces) marshmallow cream
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

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