Peppermint Bark Fudge
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- 1 stick
- 2/3 c
- evaporated milk
- 3 c
- 7 oz
- marshmallow cream
- 1 tsp
- peppermint extract
- 2 c
- white chocolate chips
- 1/2 pkg
- chocolate almond bark
- 1 box
- unwrapped candy cane
Also, you could totally use the peppermint disks. But when I went to the store they were completely sold out here.
The fudge in the picture I used 3/4 of a package but I think 1/2 would have been better.
After the chocolate has frozen/setup pull it out of the freezer and place it somewhere close to where you'll be making your fudge. You want it close so you can get the fudge poured before it starts to setup.
Putting it in the freezer is going to make it setup quicker and it also helps it hold up against the hot fudge you'll later be pouring on it.
I do NOT use a candy thermometer, so I couldn't begin to tell you what temperature it should be. I can however tell you if you pull it before the four (4) minutes is up it will not set properly and if you let it go longer than the four (4) minutes you'll burn the mixture.
After your timer goes off pull the mixture off the heat right away.
Mix, mix, MIX... quickly. If you take too long your marshmallow will not combined or the fudge will start to set. (Both would be bad and very sigh worthy.)
Add half (or however much you wish) of your previously crushed peppermint candies. And mix, mix, MIX... again. You want to make sure you get all the peppermint candies evenly mixed into all of your fudge.
Let this sit out on the counter for about 10 minutes. Not much longer than that or it'll completely melt your chocolate layer. It'd still taste the same but it wouldn't be as pretty.
Place your Peppermint Bark Fudge in the freezer for the duration of setup time, about 40 minutes.
Place on serving plate and enjoy!
You can also just cut the pieces, place them in a ziploc bag. and store them in your freezer for up to 3 months. Probably longer but it doesn't last that long around here.