“This fudge is awesome and leaves your mouth cool and tingly. It tastes great too!”
READY IN:
20mins
SERVES:
40
YIELD:
40 small pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
  2. Place sugar, butter and evaporated milk in large heavy saucepan.
  3. Bring to full rolling boil on medium heat, stirring constantly.
  4. Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.
  5. Remove from heat.
  6. Add chocolate and marshmallow creme; stir until completely melted.
  7. Add 1 cup of peppermint and vanilla; mix well.
  8. Pour immediately into prepared pan; spread to form even layer in pan.
  9. Sprinkle remaining 1/2 cup of peppermint on top.
  10. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares.
  11. Store in tightly covered container at room temperature.

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