Peppermint Heart Fudge
Hi Everyone, this is Summer from Summer Scraps and I am so excited to be sharing a recipe on Skip To My Lou with you today. I love to make little treats for the holidays and with Valentine’s Day coming up I thought it would be the perfect time to share my Peppermint Heart Fudge.
This fudge recipe is rather simple and comes together so nicely – just be sure to follow the directions so you don’t end up with burnt fudge.
Pepperming Heart Fudge
- 1 Stick of Butter
- 4 Cups Sugar
- 1 Large Can Evaporated Milk
- 2 packages of peppermint Andes pieces (1 package for fudge and 1 package for top of fudge)
- 2 packages of Chocolate Chips (I use milk but just use your favorite)
- 1 large chocolate bar (again I use milk because it is my favorite)
- 1 Jar of Marshmellow Creme
Before you start cooking you want to get everything prepped and ready. Open all the packages so you can quickly add things as you need them.
Next I prepare a cookie sheet and line with tinfoil. Also lightly spray the pan with pam – this makes it easier to pull the fudge out. After that is done put in your butter, sugar and the can of evaporated milk in a sauce pan.
Turn the heat on medium – I pretty much keep it here the entire time. Start mixing the three ingredients together and slowly they will all dislove into each other. Keep a slow stir while things get heating up.
What you want to do is keep stirring and when the sugar mixture begins to boil start a timer for 6 and 1/2 minutes. Keep stirring for the entire time. If you stop stirring then it can easily burn.
Once the 6 1/2 minutes are up remove the pan from the heat and immediately and the marshmallow creme. TIP: Dip a spoon into the hot mixture and use that spoon to get the marshmallow cream out of the jar. The heat from the spoon helps get it out much quicker.
Begin stirring the marshmallow cream into the sauce while you stir in the bowl of chocolate. Now keep stirring until everything is nicely incorporated. You should stir until there is no more white from the Marshmallow cream.
Pour into your pan then take the other package of peppermint pieces and sprinkle over the top of the fudge.
Now you need to let this cool. You can do it slowly on the counter, faster in the fridge or a lot faster in the freezer. TIP: If you cool it off super quick (like in the freezer) it can sometimes cause the chocolate to become a bit dull in color.
Once everything is cool it is easy to pull the fudge out of the pan – just pull it out by the tinfoil and then lay the tinfoil down for easy cutting.
You could cut the fudge into squares or have a lot of fun and use cookie cutters to make fun shapes. I love using hearts for Valentine’s Day.
The cookie cutters work so nicely with this fudge
So creamy, delicious and minty!
If you like this recipe be sure to stop by my Blog Summer Scraps and check out my Blueberry Cream Cheese Pastries
or my Snicker Pretzel Bites