"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

PEPPERMINT TOPPED FUDGE (I have a picture) Recipe

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This recipe for PEPPERMINT TOPPED FUDGE (I have a picture), by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


2 T. butter or margarine
2/3 c. (5 oz. can) evaporated milk
1-1/2 c. sugar
1/4 t. salt
2 c. mini marshmallows
1-1/2 c. chocolate chips
1 tsp. vanilla
1/3 c. butter or margarine
2-1/2 c. powdered sugar
6 drops green food coloring
1/2 tsp. peppermint extract
1-2 T. water
1/3 c. coarsely crushed peppermint stick candy

Line 12x7x2" pan with foil. Butter foil. In saucepan, combine 2 T. butter, evap. milk, sugar and salt. Cook over medium heat stirring frequently until mixture comes to boil. Boil 4-5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate pieces and vanilla. Stir vigorously until marshmallows are melted and blended. Pour into foil lined pan. In a small mixture bowl beat 1/3 c. butter until soft. Beat in xx sugar, green coloring, extract and 1 T. water. Beat until smooth. Add more water, 1/2 tsp. at a time, until spreading consistency. Spread evenly over warm fudge. Sprinkle with crushed candy. Press down lightly. Chill. Remove candy from pan by lifting out foil. Cut into 60 pieces.

See picture in folder.




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