Peppermint Fudge
My daughter Sarah's favorite fudge! I always make it at Christmas time but I often get requests from her throughout the year. It makes over a hundred servings, so it is great for parties or to wrap up as gifts.
My daughter Sarah's favorite fudge! I always make it at Christmas time but I often get requests from her throughout the year. It makes over a hundred servings, so it is great for parties or to wrap up as gifts.
- Carbohydrate 7.75248744224836 g
- Cholesterol 3.36214359150828 mg
- Fat 1.25720112874352 g
- Fiber 0.0399867236295477 g
- Protein 0.358592352943729 g
- Saturated Fat 0.781551550255398 g
- Serving Size 1 1 Serving (13g)
- Sodium 6.59198743051764 mg
- Sugar 7.71250071861881 g
- Trans Fat 0.118193721364459 g
- Calories 43 calories
Step-by-step
- Butter 13 x 9 x 2 inch pan; set aside.
- In heavy 3 quart saucepan, combine sugar, evaporated milk and butter. Bring to a full rolling boil over high heat, stirring occasionally.
- Reduce heat to medium and boil 6 minutes (234 deg), stirring constantly.
- Remove from heat and stir in chocolate chips, marshmallow creme and vanilla.
- Stir in peppermint candies.
- Pour into prepared pan. Cool until firm. Cut into 1 inch squares.
Achieving smooth confectionary textures requires precise control over sugar crystal formation during the boiling stage. Without a heavy three-quart saucepan to distribute heat evenly across the base, scorching occurs rapidly when combining granulated sugar, evaporated milk, and unsalted butter over high heat. Monitoring the temperature accurately ensures the sugar syrup reaches the soft-ball stage at 234 degrees Fahrenheit before the residual heat incorporates the remaining components.
Controlling Sugar Crystallization and Emulsification
Rapid boiling drives off excess moisture, concentrating the sugar solution so that it forms a stable matrix upon cooling. Stirring constantly during the six-minute medium-heat boil prevents localized burning while encouraging uniform thermal transfer throughout the viscous liquid. Introducing semi-sweet chocolate chips, marshmallow creme, and vanilla off the heat prevents the milk solids from breaking or seizing under extreme temperatures. Marshmallow creme acts as an interfering agent, introducing gelatin and extra sugars that physically block sucrose molecules from bonding into large, gritty crystals. Crushed peppermint candies folded in at the final stage add pockets of sharp flavor without disrupting the fundamental emulsion of fat and sugar.Adapting Formulas for Dietary and Ingredient Variations
Altering standard confectionery ratios requires understanding how each component contributes to structural integrity. Replacing evaporated milk with alternative plant-based milks alters the fat-to-water ratio, frequently resulting in a finished candy that fails to set firmly without added stabilizers. Swapping unsalted butter for margarine introduces excess water content, which changes the boiling point and demands longer evaporative times to reach the required 234 degrees. Cutting the finished block into precise one-inch squares yields over one hundred portions while preventing crumbly fractures along the peppermint inclusions. Storing these portions in airtight containers at room temperature maintains structural stability by minimizing ambient moisture absorption.
