Prep 20 mins
Cook 0 mins
Generally my response to non-chocolate candy is "what's the point?" This, however, has become my favorite Christmas candy! My daughter found it in one of those Pillsbury/Betty Crocker booklets they tempt you with at the checkout stands. Prep time does not include cooling time.
- Line 9-inch square pan with foil so that foil extends over sides of pan.
- Butter the foil.
- In large saucepan, combine sugar, margarine, and milk.
- Bring to a boil, stirring constantly.
- Continue boiling 5 minutes over medium heat, stirring constantly.
- Remove from heat.
- Add marshmallow creme, vanilla chips, and desired amount of food coloring.
- Blend until smooth.
- Stir in crushed peppermint.
- Pour into prepared pan.
- Cool to room temperature.
- Score fudge into 36 or 48 squares.
- Sprinkle top with additional crushed peppermint candy.
- Refrigerate until firm.
- Remove fudge from pan by lifting foil.
- Remove foil from fudge.
- Cut through scored lines.
- Store in refrigerator.
Yummy, creamy, and minty! A very nice change from the common chocolate fudge. I've made this kind for two years in a row and now receive requests. To make it extra special, I have rolled the fudge into small balls then dipped in dark chocolate. Also a great way to get rid of leftover candy canes...just crush finely to maintain the smooth consistency.
So good and so easy!! I made this tonight for my husband's boss who is a peppermint fanatic. I can't stand peppermint anything and even I thought this was pretty incredible!! I followed the directions, except I used real butter instead of margarine and I added a few drops of LorAnn's peppermint oil to the sugar/milk/butter mixture while cooking. I pulverized the candy canes in my food processor and swirled a little red food coloring into the mixture before pouring into the pan. Came out so pretty and so yummy!! Thanks for posting, m hubby's boss is going to love this!