peppermint fudge
I don't remember where I got this recipe years ago, but I altered the recipe and this is how I make it.
PEPPERMINT FUDGE
[ fudge layer ]
3 tsp. butter, softened (yes tsp. ... not Tbsp.)
4 oz. cream cheese, softened
4 c. powdered sugar
6 Tbsp. baking cocoa
1 tsp. milk
1 tsp. vanilla extract
[ peppermint layer ]
2 oz. cream cheese, softened
2 c. powdered sugar
1/2 tsp. milk
1/2 tsp. peppermint extract
1/4 c. crushed peppermint candy (about 10-12 candies)
Line the bottom and sides of a square baking dish with foil. Grease foil with butter; set aside. In a small mixing bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk and vanilla. Spread into prepared pan. Chill for an hour until firm. For peppermint layer, beat cream cheese in a small mixing bowl. Gradually beat in powdered sugar, milk and extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for an hour or until firm. Using foil, lift fudge from pan. Gently peel off foil and cut into squares.
Notes: A double batch fits well in a 9” x 13” pan and makes about 7-8 dozen little squares of fudge. Also, to crush the peppermint candies, I place them in a thick zip lock bag and use a rubber mallet (soft hammer). This is where my kids like to help!
*Added comment: I recommend storing your fudge in the refrigerator. It's probably fine at room temperature (I think?), but that's just my personal preference. I think it tastes better chilled.
PEPPERMINT FUDGE
[ fudge layer ]
3 tsp. butter, softened (yes tsp. ... not Tbsp.)
4 oz. cream cheese, softened
4 c. powdered sugar
6 Tbsp. baking cocoa
1 tsp. milk
1 tsp. vanilla extract
[ peppermint layer ]
2 oz. cream cheese, softened
2 c. powdered sugar
1/2 tsp. milk
1/2 tsp. peppermint extract
1/4 c. crushed peppermint candy (about 10-12 candies)
Line the bottom and sides of a square baking dish with foil. Grease foil with butter; set aside. In a small mixing bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk and vanilla. Spread into prepared pan. Chill for an hour until firm. For peppermint layer, beat cream cheese in a small mixing bowl. Gradually beat in powdered sugar, milk and extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for an hour or until firm. Using foil, lift fudge from pan. Gently peel off foil and cut into squares.
Notes: A double batch fits well in a 9” x 13” pan and makes about 7-8 dozen little squares of fudge. Also, to crush the peppermint candies, I place them in a thick zip lock bag and use a rubber mallet (soft hammer). This is where my kids like to help!
*Added comment: I recommend storing your fudge in the refrigerator. It's probably fine at room temperature (I think?), but that's just my personal preference. I think it tastes better chilled.
at
12:23 PM
10 Comments:
I made this fudge and it's yummy, but I have a question... since it has cream cheese in it, do you have to keep it refrigerated???
THanks!
Is it really 3 tsp of butter? Is it supposed to be Tbsp?
I made this today and it is really yummy. A couple questions though: the 3 tsp. of butter is only for the pan right? or do you add it to the fudge? Also mine came out pretty stiff I had to smoosh it down in the pan with my fingers, is that how it supposed to be? I am also making you taco soup for dinner tonight, it smells so scrumptious!
I tried making the fudge and although it tasted wonderful, it did not hold together. It got very crumbly.
Is the butter just for greasing the foil, or does it go into the fudge layer? My friend and I both made it and ended up throwing ours out because it did not turn out right. Thanks!
i made it for our ladies night out, and even though i got the stamp of approval, i wondered if there was to much peppermint...It was totally scrumdiliumcious(sp?) though!!!
Made it this year for my Christmas give a way plates and loved it. Was a bit thick on the first batch so I left out some of the cocoa on the second and I liked it much better. THanks Becky
My dad thought it tasted like toothpaste, by my stepdaugher and I LOVED it! I think my batch was a bit too thick, I'd have to adjust a bit next time (plus not make so much, because I have no willpower).
Jill
I whipped up a batch of your fudge last weekend and it was a BIG hit! YUMMY! Thanks very much for sharing!
I made your fudge Becky and had a question. I don't know if you check older posts or not. Mine came out a bit soft...I used light cream cheese, would that make a difference? Is it suppose to be softer or maybe a smidge less milk. Thanks for your help, if you can.
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