Peppermint Fudge

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Peppermint Fudge

 

1 1/2 cups - Crushed Peppermint Candies

1 cup - Marshmallow Creme

4 cups - Sugar

1 cup - Evaporated Milk

1/3 cup - Light Corn Syrup

6 tbsp - Butter

2 tbsp - Honey

1/2 tsp - Salt

 

In a medium saucepan, mix 1 cup crushed peppermint candies and marshmallow.

Cook over medium heat until smooth, stirring constantly.

Remove from heat.

Butter the sides of a large heavy saucepan.

Add sugar, milk, corn syrup, butter, honey and salt.

Cook over medium heat until sugar dissolves, stirring constantly.

Using a pastry brush dipped in hot water, wash down any sugar crystals on sides

of pan.

Increase heat to medium-high and bring to a boil.

Using a candy thermometer, cook syrup until it reaches soft ball stage: 234°F

to

240°F.

To test, drop a small amount of fudge in ice water.

Syrup should easily form a ball in the water, but flatten out when held in your

hand.

Stir in marshmallow mixture.

Fill your kitchen sink with 2 inches of cold water.

Place saucepan in the sink and cool to approximately 120°F.

Using an electric mixer at medium speed, beat fudge until thickened and no

longer

glossy.

Stir in remaining 1/2 cup crushed peppermint candies.

Pour into a buttered 8 x 11 inch baking pan.

Cool completely and cut into 1-inch squares.

Store in an airtight container in the refrigerator.

 

Makes about 60 pieces.

 

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