Peppermint Fudge

I got not one, but two requests for this recipe. The mint fudge recipe I’ve used before calls for cooking the chocolate, which I think leads to a harder, more bitter fudge. This is smooth and has a much lighter consistency.

Here’s the funny thing. The recipe calls for round peppermint candies (Everyday Foods always goes the anonymous route on naming candies), so I picked up York Peppermint Patties because that’s where my mind went automatically. It wasn’t until I turned the page over to make a copy that I realized they meant Starlight mints. You can decide (heck, you can even use Junior Mints), but I’m sticking with Yorks.

Peppermint Fudge
Nonstick spray
2 ¼ C (16 oz) semisweet chocolate chips
1 C round peppermint candies, plus more for garnish
¾ C heavy cream
3 ½ C mini marshmallows
5 T unsalted butter
1 ¼ C sugar
1 t coarse salt

Lightly coat 8 or 9 inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving a 2 inch overhang on all sides.

Place chocolate chips in a bowl. In food processor, pulse candies until finely chopped. In medium saucepan, combine candies, cream, marshmallows, butter, sugar and salt over medium high. Whisk until smooth, 5-8 minutes.

Pour mixture through strainer (not necessary with Yorks) into bowl with chocolates. Let stand 1 minute, then stir until smooth. Pour into baking pan and refrigerate until set, about 3 hours. I place my garnish Yorks on about halfway through. Cut into squares.

Stores covered and refrigerated for 1 week.