Monday, December 20, 2010

white chocolate peppermint fudge

My sister Jessica is pretty brilliant. For many reasons, but for the purpose of this post, because she created a spin-off of my late Great Aunt Lil's fudge that has been passed throughout my {Cajun} family for many, many years. Tradition in our family was to have this fudge every Christmas time {and also while watching/judging every Miss America/USA/Universe/etc pageant with my mom and sisters all growing up}. It's delicious, and it is my favorite. It has marshmallow cream, cream cheese, choc chips, peanut butter - and sugar & butter, too, of course! You can find the original recipe on my sister's blog in the middle of this post.

We were all together for Thanksgiving a few years ago and Jessica decided to experiment with the "base" of this fudge, and substitute the semi-sweet chocolate chips for white chocolate chips... and eliminate the peanut butter and instead add crushed candy canes and peppermint extract!! And this is what I'm talkin' 'bout!!! soooooo creamy good... and FESTIVE, too!!

Jessica's White Chocolate Peppermint Fudge

2 sticks of butter
12 oz. PET brand evaporated milk
4 cups sugar
7 oz. jar of marshmallow crème
8 oz. white chocolate chips (I used Ghiradelli)
2 oz. Philadelphia cream cheese
1/2 teaspoons pure vanilla
1 1/2 teaspoons peppermint extract
6 or so crushed/chunky candy canes

1. Cut and place parchment paper in pan and then butter.

2. Combine butter, evaporated milk, and sugar over high heat in a heavy-bottomed pot, stirring constantly, until it begins to boil. Lower the heat to medium and cook until the soft ball stage (its easiest to use a candy thermometer. Also I like to continue to stir during this part so that the bottom doesn't burn). In a large bowl, combine the marshmallow cream, chocolate chips and cream cheese and microwave for about a minute. Stir a few strokes by hand until slightly mixed together.

3. When the candy mixture reaches the soft ball stage, remove from heat and add the vanilla and also add the bowl’s contents to the pot and begin to beat with a mixer on high. Pour in the peppermint extract after a few seconds of mixing all the ingredients and then continue to beat until thick and creamy and it begins to lose its gloss. You can add some of the crushed candy canes into the mix or just save it for on top only. Pour into a buttered pan and then sprinkle the crushed candy cane on top immediately and let cool. After its completely cool you can cut into squares and get ready to serve. A pizza cutter actually works really well to cut the fudge. Enjoy!

1 comment:

Shannon said...

In a word, YUM.