This has become one of my favorite holiday treats. I’ll make several batches for family, friends, and gatherings throughout the season, and everyone seems to love it.
I had found a peppermint bark recipe online that I’d been meaning to try. I decided to make it one evening, and of course I did what I always love to do when making up a dessert, eat the leftover mixture in the bowl or pan. When I was doing this with the white morsels and crushed peppermint candy mixture for the bark, I thought I was in heaven when I tasted it. It was just too good. I’d been using a recipe for Festive Fudge from Borden to make chocolate fudge, and I thought I would try adapting this recipe to make peppermint fudge. The results were fantastic. I’ve used 18 ounces of white morsels and two bags of 12 ounces (so I would have none left over) to make the fudge. The larger amount of morsels makes a harder fudge, but it’s still good. Go with the 18 ounces to play it safe, unless, like me, you have to buy more than that to have enough for the recipe and don’t want to have to deal with leftovers. The Nestle brand of morsels is gluten-free. You can also use the amount of crushed peppermint candy that you desire. I think that 20 of the mini candy canes makes plenty. Spangler brand is gluten-free.
If you try this recipe, I hope you and yours enjoy it as much as my family, friends, and I do!
- 3 cups (18 ounces) white morsels, or 24 ounces if you like
- 1 (14-ounce) can of sweetened condensed milk
- Dash of salt
- Desired amount of crushed peppermint candy (approximately 20 mini candy canes)
- 1.5 tsp vanilla extract
- In heavy saucepan, over low heat, melt white morsels with sweetened condensed milk and salt.
- Remove from heat.
- Stir in crushed peppermint candy and vanilla.
- Spread evenly into wax paper lined 8 or 9 inch square pan.
- Chill 2 hours or until firm.
- Turn fudge onto cutting board.
- Peel off paper and cut into squares.
- Store leftovers covered in refrigerator.
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