Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 2 cups white chocolate chips
- 1/2 cup crushed polkagris candy
- 1/2 tsp peppermint extract
- 1/4 tsp salt
Special equipment needed:
- 8x8 inch baking dish
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper.
2. In a medium saucepan, combine sweetened condensed milk, white chocolate chips, and salt.
3. Heat the mixture over medium heat, stirring constantly until the chocolate chips are melted and the mixture is smooth.
4. Add the crushed polkagris candy and peppermint extract to the mixture and stir until well combined.
5. Continue to cook the mixture, stirring constantly, until it reaches 235°F on a candy thermometer.
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 the fudge is firm, remove it from the baking dish and cut it into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 2 hours 25 minutes
Temperature:
Cooking temperature: Medium heat
Cooling temperature: Room temperature and refrigerated
Serving size:
This recipe makes about 16 small squares of fudge.
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 6g
Cholesterol: 10mg
Sodium: 80mg
Total carbohydrates: 25g
Dietary fiber: 0g
Sugars: 24g
Protein: 3g
Substitutions for ingredients:
- You can use dark chocolate chips instead of white chocolate chips.
- If you can't find polkagris candy, you can use crushed candy canes instead.
- You can use vanilla extract instead of peppermint extract.
Variations:
- You can add chopped nuts or dried fruit to the fudge mixture.
- You can sprinkle extra crushed polkagris candy on top of the fudge before refrigerating it.
- You can swirl melted dark chocolate on top of the fudge for a marbled effect.
Tips and tricks:
- Make sure to stir the fudge mixture constantly while cooking to prevent it from burning.
- Use a candy thermometer to ensure that the fudge reaches the correct temperature.
- Let the fudge cool to room temperature before refrigerating it to prevent condensation from forming on the surface.
Storage instructions:
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
You can eat the fudge straight from the refrigerator or let it come to room temperature before serving.
Presentation ideas:
Arrange the fudge squares on a platter and sprinkle extra crushed polkagris candy on top for a festive touch.
Garnishes:
Sprinkle extra crushed polkagris candy on top of the fudge squares.
Pairings:
Serve the fudge with hot cocoa or coffee.
Suggested side dishes:
This recipe does not require any side dishes.
Troubleshooting advice:
- If the fudge is too soft, you may not have cooked it long enough. Try refrigerating it for a bit longer to firm it up.
- If the fudge is too hard, you may have cooked it for too long. Try cooking it for a shorter amount of time next time.
Food safety advice:
Make sure to use a clean candy thermometer and avoid touching the fudge mixture with your hands to prevent contamination.
Food history:
Polkagris candy is a traditional Swedish candy that was invented in the town of Gränna in the 1850s. It is made by boiling sugar, water, and vinegar together and then adding peppermint oil and red food coloring. Polkagris fudge is a modern twist on this classic candy.
Flavor profiles:
This fudge is sweet and creamy with a hint of peppermint and a crunchy texture from the crushed polkagris candy.
Serving suggestions:
Serve the fudge as a dessert or a sweet treat during the holidays.
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Region: Swedish