Another awesome recipe featuring my popular chocolate peppermint fudge that is always a crowd pleaser.
milk chocolate chips
semisweet chocolate chips
Line an 8x8 square pan with aluminium foil. Set aside.
In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Add vanilla and peppermint extract and stir. Pour into prepared pan. Sprinkle crushed peppermint over fudge and gently press down to set. Chill in refrigerator for 2 hours, or until firm.
Source: adapted from All Recipes
- Package the fudge in small boxes to give as edible holiday gifts.
- The fudge will keep in the refrigerator for up to 2 weeks.
, Fat: 7g
, Saturated Fat: 4g
, Cholesterol: 7mg
, Sodium: 33mg
, Potassium: 48mg
, Carbohydrates: 27g
, Sugar: 24g
, Protein: 1g
, Vitamin A: 85%
, Vitamin C: 0.2%
, Calcium: 35%
, Iron: 0.5%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
chocolate fudge, chocolate peppermint fudge, peppermint fudge