Ingredients with Measurements:
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 12 oz white chocolate chips
- 7 oz marshmallow creme
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup crushed peppermint candy canes
Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper.
2. In a large saucepan, combine sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Continue cooking, stirring occasionally, until the candy thermometer reaches 234°F (soft ball stage).
4. Remove from heat and stir in white chocolate chips, marshmallow creme, vanilla extract, and peppermint extract until fully combined.
5. Quickly stir in crushed peppermint candy canes.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
7. Let the fudge cool to room temperature, then refrigerate for at least 2 hours or until firm.
8. Once firm, remove the fudge from the baking dish and cut into small squares.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Soft ball stage (234°F)
Serving size:
- Makes about 36 small squares
Nutritional information:
- Calories per serving: 160
- Total fat: 7g
- Saturated fat: 4g
- Cholesterol: 12mg
- Sodium: 29mg
- Total carbohydrates: 25g
- Dietary fiber: 0g
- Sugars: 23g
- Protein: 1g
Substitutions for ingredients:
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Crushed peppermint candy canes can be substituted with peppermint extract or peppermint oil.
Variations:
- Add chopped nuts, such as pecans or walnuts, for added texture.
- Use different flavored extracts, such as almond or orange, for a different flavor profile.
Tips and tricks:
- Use a candy thermometer to ensure the fudge reaches the correct temperature.
- Stir the mixture constantly while cooking to prevent burning.
- Work quickly when adding the crushed peppermint candy canes, as the fudge will start to set.
Storage instructions:
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Serve the fudge chilled or at room temperature.
Presentation ideas:
- Serve the fudge on a festive platter or in a decorative candy dish.
Garnishes:
- Garnish with additional crushed peppermint candy canes or a dusting of powdered sugar.
Pairings:
- Serve with hot cocoa or coffee for a cozy winter treat.
Suggested side dishes:
- Serve with a side of fresh fruit or a cheese plate for a balanced snack.
Troubleshooting advice:
- If the fudge is too soft, refrigerate for longer until firm.
- If the fudge is too hard, let it sit at room temperature for a few minutes before cutting.
Food safety advice:
- Use caution when working with hot sugar mixtures.
- Store the fudge in the refrigerator to prevent spoilage.
Food history:
- Fudge is believed to have originated in the United States in the late 19th century.
Flavor profiles:
- Sweet, creamy, and minty.
Serving suggestions:
- Serve as a dessert or a sweet snack.
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