"Peppermint Bark" Fudge

One of my favorite flavor combinations is peppermint and chocolate.  As such, I usually buy anything I see that says "peppermint bark" on it during the holiday season...and eat all of it.  I can't stop myself.  This year, I was dreaming of peppermint bark when decided to get a little creative with my fudge and try to make a "peppermint bark" variety.  Somehow, I managed to get lucky and make the perfect "peppermint bark" fudge, so I have to share this recipe with you. 

Chris and I always seem to have leftover candy canes.  We seem to get tired of them quickly and we never to eat the whole pack.  Next year, I think I'll make this "peppermint bark" fudge with the leftovers, as a surprise.  If you still have some, you've got to try making this fudge now!

I used my "5-minute" fudge recipe as the foundation for this recipe.  It's called "5-minute" fudge because you use a 5 minute timer to determine when the fudge is at the right temperature, instead of using a thermometer.  I think using a timer makes the whole process much simpler.  For the full eventful story on how I came to make fudge without a thermometer and the original recipe, read How to Make Fudge Without a Thermometer.

Ingredients

Dark Chocolate Fudge

• 1/2 jar (7 oz) marshmallow creme
• 3/4 cups white sugar
• 1/3 cup evaporated milk
• 2 Tbsp cup butter
• 1 pinch salt
• 1/2 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1/2 tsp vanilla

White Chocolate Fudge

• 1/2 jar (7 oz) marshmallow creme
• 3/4 cups white sugar
• 1/3 cup evaporated milk
• 2 Tbsp cup butter
• 1 pinch salt
• 1 cup white chocolate chips

Topping

• 3 crushed peppermint candy canes

Directions

**Note:  Fudge is quite temperamental.  You need to follow the instructions closely to achieve the desired results.  I  recommend reading through the instructions once before starting so that you don't encounter any surprises along the way.**

1. Line 8x8 inch baking dish with aluminum foil. Set aside.

2. Over medium heat, combine marshmallow creme, sugar, evaporated milk, butter, and salt in a saucepan.

3. Bring to a full boil (bubbles should be constantly bursting on the surface). Continue cooking for 5 minutes, stirring continuously.

**Note: You must stir continuously to prevent the sugar at the bottom of the saucepan from burning.**

4. Remove from heat. Do not touch the sugar mixture until the bubbles stop rising to the surface and bursting.

**Note: If you stir the sugar mixture as it is cooling down, the fudge will be grainy.**

5. Pour half of the sugar mixture into a second saucepan.

6. In the first saucepan, immediately stir in milk and semi-sweet chocolate chips until smooth and then stir in vanilla. In the second saucepan, immediately stir in white chocolate chips.

7. Pour the dark chocolate fudge into the prepared baking dish. Then, drizzle the white chocolate fudge on top of the dark chocolate fudge.

**Note: If you wait to pour the white chocolate on top of the dark chocolate, an oil layer will form in between the chocolates and prevent them from sticking to each other. Thus, it's best to pour the white chocolate fudge on top immediately, but drizzle gently to prevent mixing of the chocolate layers.**

8. Refrigerate for at least 2 hours before serving.

9. Immediately before serving, sprinkle crushed peppermint candy on top of white chocolate fudge and gently press down to ensure that the candies adhere to the fudge.

 

I can safely say "peppermint bark" fudge is my new favorite type of fudge.  I hope you enjoy your creamy peppermint fudge as much as I do!