This recipe is one of my most flexible recipes that I use. It can make many different flavors of fudge depending on the type of chips and flavoring that you use. If you want chocolate fudge just use all milk or dark chocolate chips and use a teaspoon of vanilla instead of vanilla and peppermint extract combo. If you want chocolate mint use an entire teaspoon of peppermint extract. As long as you stay within the measurements you can make some phenomenal combinations. Have fun and experiment and feel free to leave some feedback of your favorite combinations!
Printable Recipe
3 C. sugar
1 1/2 sticks of butter
2/3 C. evaporated milk
1 1/2 C. Andes Peppermint Crunch Baking Chips
1 1/2 C. marshmallow cream
1/4 t. vanilla extract
1/4 t. peppermint extract
1/2 C. crushed candy cane pieces
Line a greased 9x13 pan with parchment or wax paper.
Combine the sugar, milk and butter in a medium heavy sauce pan.
Heat to boiling and then stir continuously for 5 minutes until the candy thermometer reads 238 degrees.
Remove pan from the heat and stir in vigorously the remaining ingredients until well blended.
Pour into prepared 9x13 pan.
Immediately sprinkle and carefully press in candy cane pieces.
Cool until firm and cut into squares and keep in a covered container.
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