Peppermint-Chocolate Fudge

Peppermint-Chocolate Fudge
Photo by Scott Phillips


  • 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
  • 3 Tbs. light corn syrup
  • ¾ cup crushed peppermint candy
  • 1-½ cups heavy cream
  • 3-¾ cups granulated sugar
  • 4 oz. unsweetened chocolate, coarsely chopped
  • 1 tsp. table salt

Lightly butter the face of a candy thermometer and set aside.Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixtur...

View full recipe at Fine Cooking


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