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
1Line a 9x13 baking sheet with enough wax paper to cover the entire sheet, sides included. This is going to make removing the fudge MUCH easier later on.
2Place (unwrapped) candy-canes in a large ziploc bag and crush them into fine pieces with a rolling pin. Don't leave them too large, they'd pose as a choking hazard if someone didn't realize they're there. This process may honestly be easier done in a food processor.
Also, you could totally use the peppermint disks. But when I went to the store they were completely sold out here.
3In a medium/large microwave safe bowl melt 1/2 or 3/4 chocolate almond bark according to directions on package.
The fudge in the picture I used 3/4 of a package but I think 1/2 would have been better.
4Dump and smooth chocolate in lined baking sheet. Leave it on the counter to cool for about 5 minutes. Place it in the freezer for the duration of setup time.
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.
5In a 6.5 quart, thick pot (or around that size, it needs to be large enough to contain the ingredients when they come to a boil.) place one (1) stick of butter, three (3) cups of sugar, and 2/3 cup evaporated milk.
6Over medium-high heat bring the butter, sugar, and evaporated milk to a boil.
7Once at a constant boil, reduce to medium heat and continue boil for four (4) minutes.
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.
8Add one (1) teaspoon peppermint extract, seven (7) ounces marshmallow cream, and 2 cups (entire bag) white chocolate chips.
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.
9Pour peppermint fudge mixture on top of your chocolate. Sprinkle with remaining peppermint candy bits. Adds a decorative touch and even more yummy peppermint taste.
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.
10Remove from baking sheet, pull wax paper away from fudge, and cut in 1x1 inch squares. You could go a little bigger, but the fudge is really rich.
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.