Ingredients
Peppermint Fudge
1 1/2 cups – Crushed Peppermint Candies
1 cup – Marshmallow Creme
4 cups – Sugar
1 cup – Evaporated Milk
1/3 cup – Light Corn Syrup
6 tbsp – Butter
2 tbsp – Honey
1/2 tsp – Salt
Instructions
In a medium saucepan, mix 1 cup crushed peppermint candies and marshmallow.
Cook over medium heat until smooth, stirring constantly.
Remove from heat.
Butter the sides of a large heavy saucepan.
Add sugar, milk, corn syrup, butter, honey and salt.
Cook over medium heat until sugar dissolves, stirring constantly.
Using a pastry brush dipped in hot water, wash down any sugar crystals on
sides
Of pan.
Increase heat to medium-high and bring to a boil.
Using a candy thermometer, cook syrup until it reaches soft ball stage:
234°F to
240°F.
To test, drop a small amount of fudge in ice water.
Syrup should easily form a ball in the water, but flatten out when held in
your
Hand.
Stir in marshmallow mixture.
Fill your kitchen sink with 2 inches of cold water.
Place saucepan in the sink and cool to approximately 120°F.
Using an electric mixer at medium speed, beat fudge until thickened and no
longer
Glossy.
Stir in remaining 1/2 cup crushed peppermint candies.
Pour into a buttered 8 x 11 inch baking pan.
Cool completely and cut into 1-inch squares.
Store in an airtight container in the refrigerator.
Makes about 60 pieces.
