Peppermint Fudge
This gluten free peppermint fudge is creamy, delicious, and topped with crushed candy canes!
Equipment
- 1 13x9 inch pan
- parchment paper
- 2 Bowls
- 1 Saucepan
Ingredients
- 12 oz. Ghirardelli White Baking Chips [1 bag]
- 12 oz. Ghirardelli Bittersweet or Semi Sweet Chocolate Chips [1 bag]
- 7 oz. Jar of Marshmallow Creme [gluten free]
- 1/2 Tsp. Gluten Free Peppermint Extract
- 1/2 Tsp. Gluten Free Vanilla Extract
- 4 Cups Sugar
- 12 oz. Can of Evaporated Milk
- 3/4 Cup Butter [1 and a half sticks]
- 1/2 Cup Peppermint Candies or Candy Canes *optional*
Instructions
- Line a 13x9 inch baking pan with parchment paper, extending parchment paper over edges of the pan. Spray parchment paper with cooking spray or softened butter.
- Place white and semi sweet chocolate chips in separate bowls.12 oz. Ghirardelli White Baking Chips, 12 oz. Ghirardelli Bittersweet or Semi Sweet Chocolate Chips
- Divide the marshmallow creme evenly between both bowls.7 oz. Jar of Marshmallow Creme
- Add 1/4 tsp of peppermint extract to the bowl with white chips.
- Add the remaining 1/4 tsp of peppermint extract and the 1/2 tsp. of vanilla extract to the bowl with chocolate chips.
- Combine sugar, evaporated milk, and the butter in a saucepan.4 Cups Sugar, 12 oz. Can of Evaporated Milk, 3/4 Cup Butter
- Cook and stir over medium-high heat until boiling; reduce heat to medium. Continue cooking and stirring for 10 minutes.
- Pour hot mixture evenly over the chips in the bowls and stir each until melted and smooth.
- Working quickly, pour dark chocolate fudge into the prepared pan and spread evenly.
- Now pour the white fudge on top and spread evenly.
- Sprinkle with peppermint candies [if using]
- Cover and chill for at least 4 hours in the refrigerator until firm.
- When the fudge is firm, use the parchment paper to lift it out of pan. Cut fudge into 1 inch squares.
- Enjoy!