Chocolate-Peppermint Fudge

photo 2-75

Fudge is the ultimate holiday treat.  Whether served as part of a dessert table or given as a hostess gift who doesn’t love fudge?  And best of all, fudge is surprisingly easy to make and since a little goes a long way, you get a lot of bang for your efforts.

Good fudge has only a few simple ingredients and because of this, I like to use the best quality cream and chocolate I can find. This is also why up until this point I had made fudge while in Albania since fresh heavy cream is all but impossible to locate.  But when I recently came into possession of one precious quart of heavy cream, I just knew I had to make fudge.

This recipe is courtesy of Fine Cooking magazine.  Their rich chocolate version is good as it is but to make my fudge a bit more festive I’ve given my confection a peppermint twist. If you want the original simply omit the peppermint extract and the crushed candy canes.  Or make both versions.  It is that good.

CHOCOLATE – PEPPERMINT FUDGE

3 tablespoons cold unsalted butter, plus  more at room temperature for buttering the thermometer and pan

3 3/4 cups granulated sugar

1 1/2 cups heavy cream

4 ounces unsweetened chocolate, coarsely chopped

3 tablespoons light corn syrup

1 teaspoon peppermint extract

1 teaspoon table salt

2 large peppermint candy canes, crushed

  • Lightly butter the surface of a candy thermometer and set aside.
  • Put the sugar, cream, chocolate, corn syrup, peppermint extract and salt in a large, heavy saucepan and stir with a spoon until the ingredients are moistened and combined.
  • Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes.  Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.
  • Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading.  Let the mixture boil without stirring until it reaches 236 to 238 degrees, 2 to 5 minutes.
  • Take the pan off the heat and add the butter but do not stir the mixture.  Set the pan on a rack in the coolest part of your kitchen.  Do not disturb the pan in any way until the mixture has cooled to 110 degrees.  Depending upon the temperature of your kitchen this should take between 1 and 1 1/2 hours.
  • Meanwhile line the bottom and sides of an 8×8 inch baking pan with foil, leaving a 2 inch overhand on two opposite sides of the pan.  Butter the foil.
  • Sprinkle the bottom of the pan with the crushed candy canes then set aside.
  • Remove the candy thermometer from the fudge mixture.  Using a hand mixer, beat on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes.
  • Pour the thickened mixture into the prepared pan, using a rubber spatula to help nudge it out of the pot, scraping the bottom but not the sides of the pot.
  • Smooth the top of the fudge with the rubber spatula then set the pan on a rack and allow the fudge to cool completely, about 2 hours.
  • Turn the fudge out of the pan onto a clean cutting board and peel off the foil.  Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for up to 10 days stored in an airtight container at room temperature.

Yields:  25 servings

Advertisements

Tagged: , , ,

One thought on “Chocolate-Peppermint Fudge

  1. Holiday Treats | Zosia Cooks December 16, 2014 at 10:22 Reply

    […] Chocolate Peppermint Fudge […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Part aged wisdom, part trashy yumminess, always slightly salted observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Everyday Gourmet Recipes

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: