Description
Deliciously rich, decadent and easy milk and dark chocolate peppermint fudge topped with white chocolate, crushed candy canes, and festive holiday sprinkles.
Ingredients
Scale
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar
- 3/4 cup evaporated milk
- 1/2 cup unsalted butter (I used Tillamook's extra creamy unsalted butter)
- 15 large marshmallows, halved
- 1/2 teaspoon peppermint extract
- 6 ounces dark chocolate, 60% cacao*
- 6 ounces milk chocolate*
- 3 ounces white chocolate*
- Crushed candy canes, holiday sprinkles for decorating
Instructions
- Grease or prepare a 8x8 (for thicker but less fudge squares) or a 9x13 (for thinner but more fudge squares) baking dish with parchment paper. Set aside.
- In a large sauce pan over medium heat combine sugars, milk, and butter. Bring to a boil and cook for 5 minutes, stirring frequently.
- After 5 minutes, stir in marshmallows and vanilla extract until completely combined.
- Stir in milk and dark chocolate until complete combined and smooth. Pour into the prepared baking dish. Chill fudge until completely cooled and solid.
- When fudge is chilled, melt white chocolate in microwave or double boiler. If using the microwave, heat the chocolate in 1 minute intervals, for 3 minutes total, stirring between each interval).
- Drizzle the top of the fudge with the melted white chocolate and and sprinkle with crushed candy canes and holiday sprinkles as desired. Remove from the pan, cut as desired and serve.
Notes
I used Ghiradelli baking chocolate bars and bulk chocolate chunks (chocolate chips don't melt as well but they'll work in a pinch).
- Prep Time: 5 minutes
- Cook Time: 10 Minutes
