Peppermint Fudge

Name: Peppermint Fudge
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 32
Cuisine: Global
Ingredients: 3 Tbsps baking cocoa; 2 teaspoons butter, softened; 473 milliliters sifted confectioners sugar; 57 grams cream cheese, softened; 2 teaspoons 2% milk; 59 milliliters chopped nuts; 59 milliliters crushed peppermint candy; 1 teaspoons peppermint extract; 1 teaspoons vanilla extract

Peppermint Fudge is a gluten free recipe with 32 servings. This dessert has 55 calories, 0g of protein, and 2g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have nuts, butter, vanillan extract, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Line the bottom and sides of an 8-in. x 4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.

Ingredients you will need

Butter

Equipment you will use

Loaf Pan

Aluminum Foil

In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts.

Ingredients you will need

Powdered Sugar

Cream Cheese

Vanilla

Cocoa Powder

Milk

Nuts

Equipment you will use

Bowl

Spread into prepared pan. Chill for 1 hour or until firm.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy.

Ingredients you will need

Powdered Sugar

Peppermint Candy

Cream Cheese

Peppermint

Extract

Milk

Equipment you will use

Bowl

Spread evenly over chocolate layer. Chill for 1 hour or until firm.

Ingredients you will need

Chocolate

Spread

Using foil, lift fudge from pan. Gently peel off foil.

Ingredients you will need

Fudge

Equipment you will use

Aluminum Foil

Frying Pan

Cut into squares.

Equipment

Ingredients

Servings:

3Tbsps

baking cocoa 2teaspoons

butter, softened 473milliliters

sifted confectioners' sugar 57grams

cream cheese, softened 2teaspoons

2% milk 59milliliters

chopped nuts 59milliliters

crushed peppermint candy 1teaspoons

peppermint extract 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Fudge. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "