Ingredients for Peppermint Fudge Not Chocolate
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted margarine
- Evaporated Milk
- 10 ounces marshmallow creme
- 1 cup vanilla chips (or 1 teaspoon vanilla extract)
- Peppermint Candy
- Red Food Coloring
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How to Make Peppermint Fudge Not Chocolate
- Line a 9x9 inch baking pan with foil, leaving an overhang on the sides for easy removal.
- Lightly grease the foil with butter.
- In a large saucepan, combine 2 cups granulated sugar, 1 cup (2 sticks) unsalted margarine, and 1/2 cup evaporated milk.
- Bring the mixture to a rolling boil over medium heat, stirring constantly.
- Continue boiling for exactly 5 minutes, stirring constantly to prevent burning.
- Remove the saucepan from the heat.
- Stir in 10 ounces marshmallow creme and 1 cup vanilla chips (or 1 teaspoon vanilla extract). Add desired amount of food coloring, if using, and blend until completely smooth.
- Gently fold in 1 cup crushed peppermint candies.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Allow the fudge to cool to room temperature completely.
- Once cool, score the fudge into 36 or 48 squares using a knife.
- Sprinkle the top with additional crushed peppermint candies.
- Refrigerate for at least 4 hours, or until firm.
- Lift the fudge from the pan using the foil overhang.
- Peel away the foil.
- Cut the fudge along the scored lines.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
81g
Fat
8g
Carbs
7g
