Peppermint Mocha Fudge

I’ll fully admit that this year, I’ve had a bit of a tough time getting the creative juices flowing in terms of original holiday treats.  Some years, I have more ideas than time to make them.  Other years, like this one, I get a much slower start.  Slow start or not, I’m happy to report I’m now in tip-top holiday baking form.

This. stuff. was. good.

Peppermint mocha fudge–the sweeter, richer cousin of the ever-so-popular holiday drink.  The flavors are, of course, a great combination.  Anyone who waits all year for the famous (infamous?) red cups to appear knows that.  I’ve simply taken those perfectly matched flavors and put them inside another holiday favorite–dreamy, decadent fudge.  I know you’ll love it.  I sure did.

Can’t get enough of the peppermint mocha combination?  Try my homemade peppermint mocha creamer and peppermint mocha cookies!

Peppermint Mocha Fudge

an “Apple a Day” original

Ingredients:

2 c. granulated sugar

3/4 tsp. salt

6 TBSP unsalted butter

1 c. heavy cream

1 TBSP instant espresso powder

3 1/2 c. mini marshmallows

3 c. semisweet or dark chocolate chips

1 1/2 tsp. peppermint extract

1/3 c. crushed candy canes 

Directions:

1.  Line a 9×13-inch baking pan with two sheets of wax or
parchment paper, one placed horizontally and one vertically, leaving ends to overhang sides of pan.

2.  In a large saucepan (You need plenty of room to keep boiling sugar contained) over medium heat, cook sugar, salt,
butter, cream, espresso powder, and marshmallows, stirring frequently, until butter and
marshmallows are nearly
melted, about 5 minutes.

3.  Turn heat up to medium high and bring mixture to a boil, stirring occasionally,
5 minutes more. Remove pan from the stove then stir in chocolate chips and peppermint extract.  Stir until the chocolate is fully melted and mixture is smooth.  Pour into prepared pan.

4.  Let fudge cool in its pan at room temperature, about 4 hours.  Using paper overhangs, lift fudge from pan and place on cutting board.  Slide paper out.  Sprinkle with crushed candy canes, using wax or parchment paper to gently press candy into fudge.  Cut into 1-in. cubes.  Store in an airtight container up to 1 week (As if it will last that long!).