How To Make Peppermint Crunch Fudge
Treat your tastebuds to a minty dessert in this fudge recipe. Soft white chocolate-marshmallow fudge is topped with candy cane kisses for a mix of textures.
Serves:
Ingredients
- 1bagcandy cane kisses
- ½cupandes peppermint baking chips
- 1cupsugar
- ½cupheavy cream
- ½tspsalt
- ½cupbutter
- 1bagwhite chocolate chips
- 7ozmarshmallow fluff
Instructions
-
Peel off all the Hershey’s Kisses wrappers and cut them in 4.
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Put parchment paper on a 9×9-inch pan.
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Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
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In a pan melt the sugar, heavy cream, salt, and butter on medium heat for 5 minutes or until it starts to boil.
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Pour the hot stuff into the bowl of chocolate chips and mix with the mixer until it’s smooth and soft.
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Fold in ¾ of the Kisses. Pour into the pan.
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Sprinkle the rest of the Kisses on the top along with the Andes Bits. Press down a bit. Put in the fridge for 3 to 5 hours to let it set.
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Serve and enjoy.
Nutrition
- Calories: 508.58kcal
- Fat: 28.98g
- Saturated Fat: 17.68g
- Trans Fat: 0.31g
- Monounsaturated Fat: 8.46g
- Polyunsaturated Fat: 1.00g
- Carbohydrates: 65.44g
- Fiber: 1.83g
- Sugar: 58.59g
- Protein: 3.47g
- Cholesterol: 39.87mg
- Sodium: 144.05mg
- Calcium: 77.48mg
- Potassium: 201.41mg
- Iron: 1.06mg
- Vitamin A: 110.26µg
- Vitamin C: 0.54mg
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