Peppermint Patty Fudge

Peppermint Patty Fudge makes the perfect hostess or holiday gift and only takes 15 minutes to prepare!

Peppermint Patty Fudge

Remember the other day when I was talking about the homemade holiday gifts I was going to make? I mentioned that I wanted to make something sweet. At the time I was thinking cookies. Then I came across this recipe for Peppermint Patty Fudge.

Peppermint Patty Fudge

This fudge is perfectly minty and chocolatey all at the same time. It comes together in no time flat and makes the perfect gift to ship to friends or bring to a hostess over the next couple of weeks. We enjoyed this fudge so much that I had to make a second batch to share with coworkers at a holiday dessert party I hosted last week.

Peppermint Patty Fudge

You’ll notice that I cut this fudge into fairly small pieces. It’s pretty intense so I figured I’d keep them small. People can always go back for a second if they want to enjoy more. I can see myself making this fudge throughout the year when I need a quick gift or treat to share. I know most people only enjoy minty desserts in the wintertime, and fudge too, but I love choco-minty desserts all year long!

Peppermint Patty Fudge

Two Years Ago: Peppermint Brownie Mosaic Cheesecake and Cranberry Avocado Salsa
Three Years Ago: Hot Cocoa Mix and Peppermint Marshmallows
Four Years Ago: Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Five Years Ago: Candy Cane and Mint Kiss Cookies
Six Years Ago: Peanut Butter Chocolate Biscotti and Yule Log

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Peppermint Patty Fudge

Peppermint Patty Fudge makes the perfect hostess or holiday gift and only takes 15 minutes to prepare!

Yield: ~3 dozen pieces

Prep Time: 15 minutes

Total Time: 4 hours

Ingredients:

1 Bag Peppermint Patties

For the Chocolate Fudge
2 cups (12 oz) bittersweet or dark chocolate chips
1 Tbsp butter
2/3 cup sweetened condensed milk
1 cup marshmallow cream
1/4 cup dark cocoa powder

For the White Chocolate Fudge
1 cup white chocolate chips
1/2 Tbsp butter
1/3 cup sweetened condensed milk

Directions:

Prepare the peppermint patties by unwrapping them all and cutting into smaller pieces. Set aside for later.

In a 9x9 pan, gently spray the bottom of the pan with cooking spray and cover the pan with tin foil. Set aside.

In a medium sized pot, combine chocolate chips, butter and sweetened condensed milk. Set aside.

Measure out the marshmallow cream and cocoa powder and set aside.

Combine white chocolate chips, butter and sweetened condensed milk is a separate medium size pot. Set aside.

Start with the chocolate fudge, melt over medium heat, stirring occasionally until chocolate is melted. Whisk vigorously to break up any last chunks. Add marshmallow cream and cocoa powder and stir until well combined. Reduce heat to medium low, and stir occasionally while preparing white chocolate fudge.

For the white chocolate fudge, melt over medium heat, stirring until melted. Keep a close eye on this because if you burn it at all, you will have brown spots in your fudge from the burnt chocolate. Continue to stir until melted and no chunks remain. Remove from heat.

Pour about half of the melted chocolate layer in the bottom of the 9x9 pan, spread evenly to cover.

Next, cover the top with peppermint patty pieces very thoroughly. Save the leftovers for the top. Cover with remaining melted chocolate.

Pour melted white chocolate on top and swirl with a knife.

Cover the top with remaining peppermint patty pieces.

Allow fudge to set in the refrigerator for at least four hours. When ready to serve, remove from fridge for about 20 minutes before cutting. Lift the entire block out of the pan, and peel back the tin foil to cut the fudge.

Recipe from Beyond Frosting

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13 Responses to “Maple Syrup and Birthday Cupcakes”

  1. #
    1
    Brisbane Baker — March 29, 2010 at 12:32 pm

    Mmmmm I love one dish cupcakes!

    http://www.brisbanebaker.blogspot.com

  2. #
    2
    Carly — March 29, 2010 at 12:57 pm

    Those cupcakes look delish! Can you tell me more about the “dipping in ganache” technique? Does the ganache need to be a certain consistency first?

  3. #
    3
    yumventures — March 29, 2010 at 2:38 pm

    I have seen some maple cheesecake around the blogs, maybe that would be awesome use for the sugar? Or to top maple sugar cookies 🙂

  4. #
    4
    Joanne — March 29, 2010 at 5:36 pm

    I made a seriously awesome maple mousse cake to go with Christmas dinner this year and it used maple sugar. It was one of the best desserts I’ve ever eaten. The link to the post is: http://joanne-eatswellwithothers.blogspot.com/2010/01/frozen-maple-mousse-pie-with-chocolate.html.

  5. #
    5
    KV — March 29, 2010 at 7:55 pm

    Go Butler!! I think I’m going to use your “go to” cupcake recipe to make some Final Four treats for the office Friday

  6. #
    6
    Kelly — March 29, 2010 at 10:05 pm

    Wow that maple syrup event looks really cool, I wish I had known about it- it looks like they only do it once a year!

  7. #
    7
    Jen — March 30, 2010 at 1:08 pm

    Carly – I dipped the cupcakes in the ganache while it was still very liquidy. I did it a few minutes after making the ganache and then let it set up on the cupcakes. Hope that helps.

  8. #
    8
    Cara — March 30, 2010 at 1:44 pm

    Jen, the maple syrup experience sounds like so much fun and I’ve always wanted to do it! I wonder if it’s too late this year.

  9. #
    9
    Lila — March 31, 2010 at 7:50 am

    Those cupcakes look so pretty. Can you tell me what kind of liners you’re using? They stay so nice and bright.

  10. #
    10
    stephchows — March 31, 2010 at 1:10 pm

    ooo I love sugar houses!!! The tastings are always the best 🙂

  11. #
    11
    Jen — March 31, 2010 at 1:15 pm

    Lila, I get the liners online. Here is the link for the colored ones, and I also get brown liners as well.

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    12
    Memória — April 9, 2010 at 5:02 am

    The cupcakes look beautiful and festive!! I love real maple syrup!

  13. #
    13
    Kyle — April 15, 2010 at 2:14 am

    I should have a birthday more often. So good…

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