WHITE CHOCOLATE PEPPERMINT FUDGE is a super easy recipe that tastes out

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Working quickly, add ½ cup crushed candy canes, peppermint extract and salt to the white chocolate mixture. Mix well until combined. Pour the fudge into the prepared pan and evenly, smoothing with a silicone spatula. Top with remaining ¼ cup crushed candy canes. Refrigerate for 3 hours or until set firm.

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Instructions. First, line a square 8×8-inch square pan with parchment paper. Next, combine the marshmallow creme and white chocolate chips in a large bowl. Using a medium saucepan, mix together the butter, sugar, and heavy whipping cream over medium heat. Boil the mixture for five minutes, stirring the entire time.

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Grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine sugar, sour cream and remaining 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.

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Place the water, sugar, and corn syrup in a medium saucepan. Warm over medium-high heat until the mixture reaches 240°F on a candy thermometer, typically 10 to 15 minutes. While the sugar is heating, place the egg whites in the bowl of an electric mixer fitted with a whisk attachment.

WHITE CHOCOLATE PEPPERMINT FUDGE is a super easy recipe that tastes out

Step 1. Melt the white chocolate chips in a microwave safe bowl. Continue to melt in 30 second intervals and stir in between each one. Step 2. Mix in additional ingredients. Combine the condensed milk, peppermint extract and part of the crushed candy cane pieces. Make sure to save some for the top. Step 3.

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Instructions. Line a 9-inch baking dish with tin foil or parchment paper. Spray the bottom and sides of the parchment paper or tin foil well with cooking spray. In a large saucepan, over medium heat, add the granulated sugar, sour cream, and butter. Let it melt, and the sugar dissolve, while stirring occasionally.

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To Un-Mold. Remove the fudge and container from the fridge and allow to come to room temperature for about five minutes. On a cutting board, using a sharp knife, press down to cut into approximate 1″ squares, or other similar size depending on the mold you used. Store in the fridge in a covered container.

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Instructions. In a large microwavable bowl, mix the white chocolate chips and the condensed milk together. Microwave for 15 second increments, stirring between each set, until mixture is melted. Should take no more than 1 minute max. Stir in peppermint extract and sea salt.

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Add the white chocolate chips and sweetened condensed milk to the bowl. Step 3: Add all the candy canes but ½ cup to the mixture. Turn off the stove and mix well. Step 4: Pour the white chocolate fudge into the prepared square baking dish. Step 5: Sprinkle the rest of the candy canes to the top of the fudge.

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Heat condensed milk in a small saucepan over medium heat, then add the white chocolate chips. Stir vigorously and continuously with a rubber spatula until the chocolate chips melt and the consistency is smooth, about 2 minutes. Scrape the bottom and sides of the saucepan as you stir to help prevent any of the chocolate from sticking and burning.

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Line and 8x8 or 9x9 inch square pan with aluminium foil. Set aside. In a large heavy bottom sauce pan, melt the butter, sugar, whipping cream, marshmallow cream & salt. Once almost melted bring the mixture to a boil over medium-low to medium heat while stirring constantly.

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Microwave for one minute and stir the ingredients with a rubber spatula. If the chocolate needs to melt more, microwave in increments of 30 seconds, stirring in between. Remove the peppermint candy from the wrappers and add to a large Ziplock bag. Break the peppermints into smaller pieces.

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Melt white chocolate, butter, and condensed milk in a double broiler (or sauce pan on top of another pan of simmering water) over medium heat; stirring constantly until fully melted. Remove from heat. Add peppermint extract and ½ of the crushed peppermint candy. Pour mixture into prepared pan and top with remaining crushed peppermint candy.

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SUBSITUTIONS & ADDITIONS. Chocolate: If you don't have white chocolate chips on hand, white candy melts or white chocolate can be used instead. Candy Canes: Crushed candy canes are optional for this recipe. You can leave them out altogether. Extracts - In place of peppermint you can add 1-1/2 teaspoons of vanilla extract or 1/4 teaspoon or almond extract.

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Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside. In a large, heatproof bowl combine the sweetened condensed milk, chocolate, and butter; set aside. Fill a saucepan with water (you want it about 1/4 full) and bring it to a boil.

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Step 2: Remove from the heat and stir in the peppermint extract. Step 3: Pour the mixture into your parchment-lined baking dish. Spread it evenly with a rubber spatula. Step 4: Sprinkle half of the crushed candy canes on top, gently swirl, and add more on top.