Peppermint Fudge

So, the holidays are over.  The shopping is over, the  presents are unwrapped, the cards have arrived, and you can sort of, maybe get a parking spot at the mall that isn't 5 miles from the door.  Does this mean our making of chocolate treats is over for another 11 months?

HECK no!  

I know, I know - new year, new you, and by all means get on the treadmill - I could certainly stand a little of that.  But you still need to keep your energy up, and you only go around once, and...and...okay, the only other excuse I have is basically the name of this post, which is Peppermint Fudge. 

Peppermint.

Fudge. 

This is one of those things that I truly did mean to post before the holidays were done, but between the chocolate pretzel bites and the mixed nut brittle and the eggnog cookies, well, you know how it goes.  One moment it is November and then you turn around and somehow it is January.

So with a teeny apology for sabotaging some very well-behaved New Years resolutions, here's some peppermint fudge.  Because honestly?  It's really really good all year long.

Peppermint Fudge, adapted from Everyday Food

• 16 ounces semi-sweet chocolate chips (I use Ghiradhelli)
• 1 cup peppermint candy - canes or the round candies
• 3/4 cups heavy cream
• 3 1/3 cups mini-marshmallows
• 5 tablespoons unsalted butter
• 1 1/4 cup sugar
• 1 teaspoon coarse salt

1. Lightly coat a 9 inch square baking pan with cooking spray.  Line with two pieces of parchment paper going in both directions, leaving about 2 inches of overhang on each side.  Spray parchment with cooking spray.

2. Put chocolate chips in food processor and process until finely chopped.  Transfer to large bowl.

3. Now put peppermint candies in food processor until finely chopped.  Set aside about 1/8 cup for garnish.  

4. In medium saucepan, combine chopped peppermint, cream, marshmallows, butter, sugar and salt over medium high heat.  Stir until everything is melted and smooth, about 5 minutes.

5. Pour peppermint mixture through a strainer into the bowl with the chopped chocolate.  Let stand for one minute and then stir until smooth.  Pour into baking pan.

6. Sprinkle reserved chopped peppermint over top and refrigerate until set, about 3 hours.  Using the parchment sides as handles, lift out of pan and cut into 1 inch squares.

Click here for printable recipe