TRIPLE-CHOCOLATE PEPPERMINT FUDGE
Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe, as well as a layer of white chocolate. The results are ultra-rich, extra-delicious, and ideal for gift-giving. Just be sure to save a few (dozen?) squares for yourself.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes 64 one-inch pieces
Number Of Ingredients 10
Steps:
- Butter an 8-inch square cake pan; line with parchment, leaving a 1-inch overhang on two sides. Butter parchment. Place butter in a large heatproof glass bowl set on a wire rack.
- Heat cream, sugar, unsweetened chocolate, cocoa powder, corn syrup, and salt in a heavy saucepan over medium, stirring, until sugar is dissolved and chocolate is melted, about 10 minutes. Attach a candy thermometer to pan; bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture reaches 238 degrees, about 15 minutes.
- Pour chocolate mixture into glass bowl (do not scrape saucepan). Attach thermometer to bowl; let stand (without stirring) until mixture reaches 110 degrees, about 1 hour, 30 minutes. Stir in peppermint extract with a wooden spoon; continue stirring and folding until mixture starts to thicken, lightens slightly in color, and begins to lose its sheen, about 5 minutes.
- Pour mixture into prepared cake pan (do not scrape bowl); press evenly with your hands, then smooth top with a spatula. Sprinkle evenly with candies, pressing to adhere. Let cool 1 hour. Spread white chocolate over candies. Refrigerate until firm, at least 15 minutes and up to 3 days.
- Run a sharp knife around edges of fudge to loosen; remove using parchment. Cut into 1-inch squares. Fudge can be stored in refrigerator, between layers of parchment, up to 1 week; bring to room temperature before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Buddika Kumara
[email protected]I'm not a big fan of fudge, but this recipe might change my mind.
Maxwell Bediako
[email protected]This fudge looks so decadent. I'm going to have to make it for my next party.
Dominic Remulla
[email protected]I'm not sure about this recipe. It seems like it would be too sweet.
Shantelle Van Heerden
[email protected]This recipe looks delicious! I can't wait to try it.
felisia akwabi
[email protected]The instructions are a little confusing. It's not clear when to add the peppermint extract.
Logan Foster
[email protected]This recipe is missing some key ingredients. It needs butter and sugar.
Michael Kopsic
[email protected]I'm not sure what went wrong, but my fudge turned out really grainy.
Macala Whitfield
[email protected]This fudge was a disaster! It never set properly and it was way too crumbly.
Sameed Kapoor
[email protected]I'm not a fan of the combination of chocolate and mint, but this fudge was actually pretty good.
Only Fun
[email protected]This fudge is way too sweet for me.
malinas pha
[email protected]This fudge was a little too minty for my taste, but my friends loved it.
Rutty Jony
[email protected]I followed the recipe exactly and the fudge turned out perfectly. It's so rich and creamy.
Happiness Doll
[email protected]This fudge is amazing! It's the perfect combination of chocolate and mint.
Anish Lama
[email protected]I love this fudge! It's so easy to make and it always turns out great.
Lylah Rose
[email protected]This fudge is delicious! The peppermint flavor is not overpowering and the chocolate is rich and creamy.
mhmmd hawili
[email protected]I've made this fudge several times and it always turns out perfectly. It's rich and chocolatey with just the right amount of mint.
Emma Wilkinson
[email protected]This fudge was a hit at my holiday party! It was so easy to make and everyone loved the minty chocolate flavor.