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Peppermint Fudge
Ingredients:
- 1 ½ cups - Crushed Peppermint Candies
- 1 cup - Marshmallow Creme
- 4 cups - Sugar
- 1 cup - Evaporated Milk
- 1/3 cup - Light Corn Syrup
- 6 tbsp - Butter
- 2 tbsp - Honey
- ½ tsp - Salt
Method:
- In a medium saucepan, mix 1 cup crushed peppermint candies and
marshmallow.
- Cook over medium heat until smooth, stirring constantly.
- Remove from heat.
- Butter the sides of a large heavy saucepan.
- Add sugar, milk, corn syrup, butter, honey and salt.
- Cook over medium heat until sugar dissolves, stirring constantly.
- Using a pastry brush dipped in hot water, wash down any sugar
crystals on sides of pan.
- Increase heat to medium-high and bring to a boil.
- Using a candy thermometer, cook syrup until it reaches soft ball
stage: 234°F to 240°F.
- To test, drop a small amount of fudge in ice water.
- Syrup should easily form a ball in the water, but flatten out
when held in your hand.
- Stir in marshmallow mixture.
- Fill your kitchen sink with 2 inches of cold water.
- Place saucepan in the sink and cool to approximately 120°F.
- Using an electric mixer at medium speed, beat fudge until
thickened and no longer glossy.
- Stir in remaining 1/2 cup crushed peppermint candies.
- Pour into a buttered 8 x 11 inch baking pan.
- Cool completely and cut into 1-inch squares.
- Store in an airtight container in the refrigerator.
- Makes about 60 pieces.
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