Peppermint Fudge Recipe
- 1 container (7 oz.) JET-PUFFED Marshmallow Creme
- 2 1/2 cups white chocolate chips
- 3/4 cup butter, unsalted
- 1 cup sugar, (white granulated)
- 3/4 cup heavy whipping cream
- pinch of salt
- 1 tsp. peppermint or mint extract
- 4 regular size candy canes, crushed
- PREPARE 9-inch square pan with parchment paper or wax paper
- COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
- ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
- BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
- REMOVE from heat, whisk in the peppermint extract until mixture is smooth
- POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
- POUR mixture into pan and spread evenly
- REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin.
- Sprinkle on top of fudge
- PLACE in refrigerator at least 2 hours or overnight to chill
- CUT into small squares
- STORE leftovers in refrigerator
jetpuffed marshmallow creme, white chocolate chips, butter, sugar, heavy whipping cream, salt, peppermint, regular
Taken from www.kraftrecipes.com/recipes/peppermint-fudge-recipe-160003.aspx (may not work)