Add this Peppermint Fudge to your repertoire of holiday delights. You'll find the creamy fudge topped with pieces of crushed peppermint hard to resist.
Peppermint Fudge is a sweet treat that embodies the festive spirit, perfect for Christmas or Valentine’s Day. This recipe from NESTLÉ® TOLL HOUSE® offers a creamy texture, thanks to NESTLÉ® CARNATION® Evaporated Milk and the rich, chocolatey goodness of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.
Each piece is decadently topped with bits of crushed peppermint, adding a refreshing crunch. Ideal for any holiday gathering or as a special homemade gift, this fudge appeals to both young and old with its blend of creamy and crunchy textures. This dessert is simple to make and fits perfectly among a variety of holiday sweets.
Whether you're preparing for a special occasion or just craving something sweet, Peppermint Fudge from NESTLÉ® TOLL HOUSE® is sure to become a family favorite.
Ingredients
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Directions
Step 1
Line 8-inch-square baking pan with foil.
Step 2
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Step 3
Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
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Make It
Step 1
Line 8-inch-square baking pan with foil.
Step 2
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Step 3
Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Ingredients
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