If you like peppermint bark you should try this! It has all the yummy taste of peppermint with the smooth taste and texture of chocolate fudge AND it is as easy to make as peppermint bark too!
ingredients
nonstick spray for baking pan
parchment paper
2 1/4 cups (16 ounces) semi-sweet chocolate chips
1 cup round peppermint candies, plus 18 for garnish
3/4 cup heavy cream
3 1/2 cups mini marshmallows
5 tablespoons unsalted butter
1 1/4 cups sugar
1 teaspoon coarse salt
directions
nonstick spray for baking pan
parchment paper
2 1/4 cups (16 ounces) semi-sweet chocolate chips
1 cup round peppermint candies, plus 18 for garnish
3/4 cup heavy cream
3 1/2 cups mini marshmallows
5 tablespoons unsalted butter
1 1/4 cups sugar
1 teaspoon coarse salt
directions
1. Lightly cool a 9 inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches of overhang on all sides; spray parchment . Place chocolate in a bowl. In a food processor, pulse candies until finely chopped. In a medium saucepan, combine candies, cream, marshmallows, butter, sugar and salt over medium-high. Whisk until smooth, 5 minutes.
2. Pour mixture through a strainer into bowl with chocolate; let stand 1 minute the stir until smooth. Our into baking pan and refrigerate until set, 3 hours. Cut fudge into 1 1/2 inch squares. (To store, cover and refrigerate , up to 1 week.) With a sharp knife, cut 18 candies in half; press a candy into each square before serving of packing.
tips: So my baking pans are kind of curved on the edges so I cut a little edge off all the sides using the side of a see through ruler as a guide. (Plus it leaves fudge scraps, which is good to fend off husbands and children if you plan of giving these away.) I also used the ruler to measure tick marks every 1 1/2", where I wanted to cut the fudge. Also, when i was ready to pack them up I turned the fudge over so that the bottom becomes the top. It is smooth on the underside and looks real nice with the peppermint garnishing it.
This is also easy enough to do with children. What a fun family activity!
Recipe from: December 2009, issue 68 of Everyday Food a Martha Stewart Magazine, pg. 118 (the pics belong to me though).
2. Pour mixture through a strainer into bowl with chocolate; let stand 1 minute the stir until smooth. Our into baking pan and refrigerate until set, 3 hours. Cut fudge into 1 1/2 inch squares. (To store, cover and refrigerate , up to 1 week.) With a sharp knife, cut 18 candies in half; press a candy into each square before serving of packing.
tips: So my baking pans are kind of curved on the edges so I cut a little edge off all the sides using the side of a see through ruler as a guide. (Plus it leaves fudge scraps, which is good to fend off husbands and children if you plan of giving these away.) I also used the ruler to measure tick marks every 1 1/2", where I wanted to cut the fudge. Also, when i was ready to pack them up I turned the fudge over so that the bottom becomes the top. It is smooth on the underside and looks real nice with the peppermint garnishing it.
This is also easy enough to do with children. What a fun family activity!
Recipe from: December 2009, issue 68 of Everyday Food a Martha Stewart Magazine, pg. 118 (the pics belong to me though).
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