Peppermint Crunch Fudge Recipe
Sweet Peppermint Crunch Fudge is perfect for the holidays. It's one of the easiest and most delicious winter treats.
- 1 bag Candy Cane Kisses (we used about 30 pieces)
- 1/2 cup Andes Peppermint Baking Chips
- 1 cup sugar
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/2 cup butter
- 1 bag white chocolate chips
- 7 oz Marshmallow Fluff
We started by peeling off all the Hershey's Kisses wrappers and cutting them in fours.
Then we put parchment paper on the 9x9 pan. This keeps the fudge from sticking to the pan.
Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.
Pour the hot stuff into the bowl of chocolate chips and mix with the mixer until it's smooth and soft.
Mix (fold) in ¾ of the Kisses. Pour into your pan.
Sprinkle the rest of the Kisses on the top along with the Andes Bits. Press down a bit. Put in the fridge for 3-5 hours to let it set. Hope you like it!
Serving: 12gCalories: 422kcalCarbohydrates: 53gProtein: 2gFat: 24gSaturated Fat: 15gTrans Fat: 1gCholesterol: 40mgSodium: 199mgPotassium: 91mgFiber: 1gSugar: 49gVitamin A: 391IUVitamin C: 1mgCalcium: 67mgIron: 1mg