Monday, December 7, 2009
This easy fudge is so rich and delectable…that it is easy to make is a bonus. You can use a food processor to smash up the peppermint candies, but kids love to do the job with a wooden rolling pin. Packaged up in a pretty bowl, these candies would make a wonderful holiday gift if you have any left over to give away. You may want to double the recipe just to make sure.
Prep time: 15 minutes
Total time: 15 minutes, plus chilling time
Yield: 16 squares
2 ¼ cups semisweet chocolate chips
1 cup round peppermint candies
¾ cup heavy cream
3 ½ cups mini marshmallows
5 tablespoons unsalted butter
1 ¼ cups sugar
1 teaspoon kosher or sea salt
Peppermint sprinkles (or more crushed candies)
Lightly coat a 9-inch square baking pan with cooking spray, then line with 2 sheets of waxed paper in both directions, leaving a 2 inch overhang on each side. Spray waxed paper with cooking spray. Set aside.
Place chocolate in a large bowl. Pulse peppermint candies in the bowl of a food processor fitted with a steel blade attachment until finely ground, or alternately, place candies in a freezer strength zip-top bag and whack with a wooden rolling pin on a firm surface until smashed. In a medium saucepan, combine candies, cream, marshmallows, butter, sugar and salt over medium-high heat. Whisk until melted and smooth, about 5 minutes.
Pour mixture over the chocolate chips and whisk until melted and smooth, about 1 minute. Pour into prepared pan, top with peppermint sprinkles, and refrigerate until set, about 3 hours. Cut fudge into squares with a sharp knife. To store, cover and refrigerate up to one week.