---
comments: true
tags:
  - holiday
  - fudge
  - magnolia
---
# :chocolate_bar: Peppermint Fudge

![Peppermint Fudge](../assets/images/peppermint-fudge.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 45 squares | 4.18 hours |

## :salt: Ingredients

- :candy: 4 cups granulated sugar
- :glass_of_milk: 1 12-oz can evaporated milk
- :butter: 0.75 cup unsalted butter
- :chocolate_bar: 12 oz semisweet chocolate chips
- :chocolate_bar: 12 oz bittersweet chocolate chips
- :dango: 1 7-oz jar marshmallow creme
- :candy: 0.5 tsp peppermint extract
- :candy: 1 cup crushed peppermint candies

## :cooking: Cookware

- 1 13 x 9 inch pan
- 1 foil
- 1 large heavy saucepan

## :pencil: Instructions

### Step 1

Line a 13 x 9 inch pan with foil, allowing foil to hang over edges of pan. Butter foil with softened butter.

### Step 2

Combine granulated sugar, evaporated milk, and the 3/4 cup unsalted butter in a large heavy saucepan.

### Step 3

Cook and stir over medium-high heat until boiling; reduce heat to medium.

### Step 4

Continue cooking and stirring 10 minutes. Remove from heat.

### Step 5

Add semisweet chocolate chips and bittersweet chocolate chips, marshmallow creme, and peppermint extract, stirring until
melted and smooth.

### Step 6

Stir by hand 1 minute.

### Step 7

Pour fudge into prepared pan. Sprinkle with crushed peppermint candies. Cover and chill at least 4 hours. Use foil to
left fudge from pan; cut into squares.

### Step 8

Store in an airtight container in the refrigerator up to 3 days.

## :link: Source

- Magnolia