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Granddad’s Peppermint Fudge


Ingredients

1 ½ (12 ounce) bags semisweet chocolate chips

1 ½ (12 ounce) bags semisweet chocolate chips

1 (7 ounce) jar marshmallow creme

1 (7 ounce) jar marshmallow creme

1 cup margarine

1 cup margarine

4 ½ cups white sugar

4 ½ cups white sugar

1 (12 ounce) can evaporated milk

1 (12 ounce) can evaporated milk

1 teaspoon vanilla extract

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 teaspoon peppermint extract

Directions

Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.

Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.

Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.

Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.

Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.

Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.

Line a 9×13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.

Line a 9×13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.

Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

Cook’s Notes:

Dark chocolate chips work in place of semisweet.

For balled or piped fudge: Beat fudge in an electric mixer until it cools enough to hold its shape when dropped, about 15 minutes. Use 2 spoons to scoop and ball fudge onto waxed paper. Or put fudge in a silicone piping bag fitted with a large tip and pipe rosettes on waxed paper. Stir fudge regularly to keep it from hardening while you work.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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