Candy Recipes
Peppermint Cream Fudge
Yield: 2 1/2 pounds
Ingredients
- 2 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 1/2 cup (1 stick) butter
- 8 ounces semisweet chocolate morsels
- 1 (7 ounce) jar Marshmallow Creme
- Peppermint candies, crushed
Instructions
- Bring sugar, evaporated milk and butter to boil in a heavy saucepan, stirring constantly. Boil, stirring constantly, 5 minutes or until candy thermometer reaches 238 degrees F.
- Remove from heat; stir in morsels.
- Stir in Marshmallow Creme until blended.
- Pour into a greased 9 inch square pan.
- Sprinkle with 1 tablespoon crushed candy.
- Cool and cut into squares.