Dark Chocolate Peppermint Fudge with a Clear Method
Prep 5 minutes · Cook 10 minutes · Rest 2 hours · Total 2 hours · Yield 48 Squares
Set out granulated sugar, evaporated milk, and unsalted butter before you start Dark Chocolate Peppermint Fudge with a Clear Method. The batch is written for 48 Squares.
Count on 5 minutes of prep, 10 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.
What goes in the bowl
- 1 ½ cups granulated sugar
- 2/3 cup evaporated milk
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 2 cups miniature marshmallows
- 1 ½ cups 9 ounces semi-sweet chocolate chopped fine
- 1 teaspoon vanilla extract
- ¾ cup Andes peppermint candies if you can’t find the white chocolate peppermint, the traditional crème de menthe ones would also be delicious!
How the cooking goes
- Line an 8 inch square baking dish with foil. Try not to have too many wrinkles because it will be impressed in your fudge.
- In a large, heavy gauge saucepan, add the sugar, evaporated milk, butter and salt. Cook over a moderate flame, stirring constantly until it comes to a boil, then continue cooking (still stirring) for 5 minutes.
- Immediately add marshmallows and chocolate. Stir vigorously until the marshmallows and chocolate have melted and the mixture is smooth.
- Pour fudge into your prepared pan and sprinkle the peppermint candies on top, pressing down slightly to meld them with the fudge.
- Chill for 2 hours or until firm. Pick up the foil and fudge from the baking pan, remove the foil from around the fudge and cut into squares on a cutting board with a large sharp knife.
After it comes off the heat
Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.
If you want another plate from Cookies, open Apricot Kolacky Cookie (Kiffles) Baked Until the Edges Set and Moravian Christmas Cookies Baked Until the Edges Set.
