Peppermint Pretzel Marshmallow Fudge
I don’t know whether I should rip into some yo mama jokes, flip a table, or pull the fire alarm, or just stop and shove aaaalll of the fudge into my face.
This fudge makes me feel aggressive. Like I should beat my chest with pride. Like I should… maybe I should stop talking.
The thing is… I feel like I made candy. I’m pretty sure I made candy. Yup, I definitely made candy. This fudge is the real deal. No microwave. No sweetened condensed milk. We’re using a real pot, a real candy thermometer, real cream, and we’re twerking sugar and chocolate into fudge.
Why would be so excited about doing something the hard way? Well… I think it’s important to know how to do things the old-school way before learning the quick tricks. You know… like long division in mathematics. (Do people do long division anymore? That was always a special kind of torture.) Maybe long division isn’t the right analogy. Fudge is way better than long division.
Here’s what we’re going to need: granulated sugar and brown sugar, melted butter, corn syrup, half-and-half, salt, vanilla extract, dark chocolate, and just because: marshmallows, peppermint candy, and pretzels. Turnt up.
Into a heavy bottom saucepan with the sugars, corn syrup, butter, cream, and salt.
Stir until over medium heat until the mixture is bubbling sugar lava.
Don’t worry. It’s cool.
Stir in the chocolate pieces. Stir and stir over medium-low heat until melted.
This is where we clip a candy thermometer to the edge of the simmering chocolate mixture and let it cook away. We’re going to bring the mixture to 234 degrees F.
Yes. This is essential and super official. We’re creating a smooth and creamy fudge.
I greased the pan, threw in parchment paper, and greased the parchment paper. There’s no way this fudge is sticking.
In the bottom of the pan with marshmallows, crushed peppermint, and pretzel pieces.
The warm fudge mixture is poured over the bottom layer of toppings then a mega-ton of marshmallows, mint, and pretzels are pressed into the top of the warm fudge.
Cooling time in the refrigerator will allow the fudge to harden and set.
Slice into small squares and wrap. Set aside a few cubes for yourself. They’re the sweet, salty, minty bites are impossible to resist.
We really should talk about food gift packaging, don’t you think? I like these white rectangle boxes for fudge and cooking packing.
Make some fudge and happy holidays! xo