"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peppermint Fudge Recipe

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This recipe for Peppermint Fudge, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret H. Albiston
Added: Monday, March 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cup sugar
1/2 cup butter
1 can evaporated milk (5 oz or 2/3 cup)
1 jar marshmallow creme (7 oz or 2 cups)
8 oz almond bark candy coating (coarsely chopped)
1/2 cup crushed candy canes or peppermint candy

Directions:
Directions:
Line 9x13 pan with foil so foil extends up over sides of pan; butter foil.

In large saucepan, combine sugar, butter, milk and bring to a boil stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly. Remove from heat.

Add marshmallow creme and almond bark; by hand stir until smooth. Stir in candy and add a few splashes of red food coloring to swirl or tint mixture pink.

Pour into prepared pan. Cool to room temperature; score fudge into squares and refrigerate until firm.

Leave in pan or lift foil out and cut into squares. Store in a cool area or refrigerator.

Personal Notes:
Personal Notes:
Christmas always includes Peppermint Fudge and 5 Pounds of Fudge!

 

 

 

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