This delightful peppermint cream fudge is a perfect treat for the holiday season, combining a creamy texture with a refreshing peppermint flavor.
Line a 9-inch square pan with aluminum foil, ensuring the foil extends over the edges for easy removal.
Using foil makes it easier to lift the fudge out of the pan for cutting.
Butter the foil to prevent sticking.
Ensure the butter is evenly spread for easy fudge removal.
In a large saucepan, combine the sugar, butter, and evaporated milk.
Stir constantly to prevent the sugar from burning.
Bring the mixture to a boil over medium heat, stirring constantly.
A consistent boil is key to achieving the right texture.
Continue boiling for 5 minutes, stirring constantly.
Use a timer to ensure accurate boiling time.
Remove the saucepan from heat and add the marshmallow creme, white chocolate chips, peppermint extract, and food coloring.
Stir quickly to ensure the ingredients melt and combine smoothly.
Blend the mixture until smooth and creamy.
Work quickly as the mixture begins to set as it cools.
Stir in the crushed peppermint candy.
Fold in gently to distribute evenly.
Pour the mixture into the prepared pan and spread evenly.
Tap the pan gently to remove air bubbles.
Allow the fudge to cool to room temperature.
Place the pan on a wire rack for even cooling.
Score the fudge into squares using a knife.
Scoring makes it easier to cut the fudge later.
Sprinkle additional crushed peppermint candy on top.
Press lightly to ensure the candy adheres to the fudge.
Refrigerate the fudge until firm.
Cover the pan with plastic wrap to prevent the fudge from drying out.
Lift the fudge out of the pan using the foil edges.
Peel the foil off gently to avoid breaking the fudge.
Cut through the scored lines to separate the squares.
Use a sharp knife for clean cuts.
Store the fudge in an airtight container in the refrigerator.
Layer the fudge with parchment paper to prevent sticking.
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