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

More Holiday Kitchen Gifts

So, if you've been following this blog this week, you know that I have been up to my ears in sugar and spice and lots of things VERY nice as I have been trying out all kinds of treats that are perfect for wrapping up and giving to near and dear ones for the holidays. And while I do love all these new recipes, it reminds me that I have some old favorites that are pretty delectable as well.

So just as a reminder, here are a few treats from Christmas Past, starting with one that is absolutely guaranteed to be a huge hit, and that is Cookie Truffles! Super-easy to make, and you can make them in either Chocolate Nutter-Butter variety (pictured above) or the equally wonderful White Chocolate Oreo version. Here's the link:

Cookie Truffles

Now, for all you fudge fans out there, here's the perfect marriage of fudge and the holidays...

...and that is Eggnog Fudge, with a little nutmeg sprinkled on top. And if you give it to your true love on a pretty holiday plate, you won't even have to look around for any mistletoe. Here's the link for this one:

Eggnog Fudge

Next is a recipe that is SO fabulous, I actually had to make an entire secret batch for my sweet little sister last year and sneak it to her out of sight of the rest of the family. As she will tell you, this crunchy, salty, sweet, chocolate extravaganza is, um, well worth hiding from the rest of the gang!

It's called Cookie Brittle, and you actually make it with not cookies but saltines, and you really MUST make it because it is crazily good. Here's the link:

Cookie Brittle

And now that you have made all these delectable treats for everyone else, here's one that you need to make for yourself. This is my most beloved recipe because it came to me from my grandmother, and it is - day in and day out - the single most popular recipe on my blog. So if you haven't made them already, give yourself a gift from the kitchen... make them this holiday season, settle down with a cookie and a cup of tea, and you will know why they are my very favorite cookie. From me to you, my grandmother's molasses cookies, with love.

Here's the link:

My Grandma's Molasses Cookies

And now for the most important recipe of all this holiday season: Gather up your favorite people. Mix in some babies and grandparents and stir well. Wrap securely in hugs and sprinkle with kisses.

From my kitchen to yours - a sweet holiday season, my friends!

xox * Kate * xox

Eggnog Fudge

I haven't yet gotten around to making the eggnog french toast I have been dreaming about, but I did want to get you this eggnog fudge before the holidays had come and gone, and here it, just in the Saint Nick of time. This comes to us from Recipe Girl, who by the way has some pretty fabulous looking Christmas cookies on her site right now.

This is a quick and easy fudge that is made mainly out of white chocolate (I used Ghiradelli), marshmallow creme fluff and, of course, eggnog. Those brown flecks are fresh ground nutmeg, which always makes things smell like everything is right with the world. It comes together in a snap, and if you chill it in the fridge it will be ready super-fast.

By the way, I wanted to point out that plate the fudge is sitting on. That is one of my Twelve Days of Christmas plates, and I LOVE them. They are a Christmas Dessert Tradition in my house.I don't think they make this particular variety anymore, but I did spot some that were very merry here.    In the meantime, here's some great eggnog fudge for you. Happy Merry!

EGGNOG FUDGE, from Recipe Girl

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
One 7 ounce jar marshmallow creme
1 tsp rum extract

1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.
2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process.
4. When completely cool, cut into squares. Store in a covered container.

Yield: 30 to 40 pieces

Click here for printable recipe

Pumpkin Walnut Fudge

Yes, yes...we all know how wonderful pumpkin pie is, and pumpkin bread, and pumpkin muffins. And of course, when you add bacon to pumpkin you are pretty much on an express train to heaven.

Pumpkin Soup with Bacon and Blue Cheese

But up until now, I had not tasted true pumpkin nirvana, and now I have, and its name is Pumpkin Walnut Fudge. Let me start by saying that this recipe calls for 12 ounces of white chocolate, and an Entire Jar of marshmallow creme, which us regular folks know as Fluff. So if you are looking for the health food blog, you are in the wrong place. But oh, mama...it does taste good.

This recipe is adapted from one I found on Recipe Girl, who sounds like someone I would love to hang out with, just from her name alone...and she has some rocking great recipes on her site...check out her link on my blogroll. Anyway, the only significant change I made to her fabulous recipe was to add about a cup of chopped walnuts, which I both stirred in and sprinkled on to the top. This recipe does involve a candy thermometer, which always slightly terrifies me, but honestly, it was a snap. Get one of those ones that clips on to the side of your pot and you are all set.

So there you go, Pumpkin Walnut Fudge...it's only three short hours away, and two of those hours are cooling time. It is your civic Halloween responsibility to make some. Recipe below -- thanks again, Recipe Girl!

PUMPKIN WALNUT FUDGE, adapted from Recipe Girl

3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped walnuts, plus another 1/2 cup for sprinkling on top
1 tsp vanilla extract

1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.

4. Pour into prepared pan. Sprinkle remaining walnuts on top and press down slightly. Let stand 2 hours or until completely cool; cut fudge into squares.

Click here for printable recipe

Peanut Butter Fudge Treats

Yes, these ARE what you think they are. Rice Krispy Treats, topped with a layer of peanut butter fudge, topped with a layer of chocolate fudge. Oh, baby. It's practically too much to wrap your mind around, right??

This recipe comes via one of my favorite websites for sinfully sweet stuff, Joy The Baker (see my blogroll), and she credits them back to a combination of the classic Rice Krispy Treat plus a peanut butter fudge recipe from Alton Brown, plus a standard recipe for chocolate fudge. As you can see, it takes a village to make something so incredibly, decadently good. They are really, really easy to make -- the hardest part, quite honestly, is waiting in between stages for the various layers to cool.

When you make these (because let's be honest, you KNOW you are going to make these), here are a few pieces of advice. Cut them into SMALL pieces. I cut mine into one inch squares. Eating a piece bigger than one inch could make all your teeth fall out at once. Second, I store mine in the fridge. There is definitely enough sugar in these to keep them perfectly fine stored on the kitchen counter, but I liked the harder consistency of the cold fudge. That's just me, though. Fudge consistency is a very personal decision, and I leave that up to you.

I think that is all I have to say about these, except that you have to make them as soon as humanly possible. You only go around once.

PEANUT BUTTER FUDGE TREATS, adapted from joythebaker.com

Rice Krispy Treats

3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups Rice Krispy Cereal (or any puffed rice cereal)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

4. Cool. Make Peanut Butter Fudge.

Peanut Butter Fudge (recipe from Alton Brown)

1 cup butter

1 cup smooth peanut butter

1 teaspoon vanilla

1 pound confectioners (powdered) sugar

1. Microwave butter and peanut butter for 2 minutes on high.

2. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.

3. Pour over the Rice Krispy treats in the pan and spread evenly.

4. Let cool in the fridge while you make the Chocolate Fudge.

Easy Chocolate Fudge

2 Tbsp butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla

1. Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat.

2. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined.

3. Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool.

4. Cut into 1-inch pieces or smaller.

Click here for printable recipe