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Microwave for one minute and stir the ingredients with a rubber spatula. If the chocolate needs to melt more, microwave in increments of 30 seconds, stirring in between. Remove the peppermint candy from the wrappers and add to a large Ziplock bag. Break the peppermints into smaller pieces.
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Step 1. Melt the white chocolate chips in a microwave safe bowl. Continue to melt in 30 second intervals and stir in between each one. Step 2. Mix in additional ingredients. Combine the condensed milk, peppermint extract and part of the crushed candy cane pieces. Make sure to save some for the top. Step 3.
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Step 2: Remove from the heat and stir in the peppermint extract. Step 3: Pour the mixture into your parchment-lined baking dish. Spread it evenly with a rubber spatula. Step 4: Sprinkle half of the crushed candy canes on top, gently swirl, and add more on top.
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Working quickly, add ½ cup crushed candy canes, peppermint extract and salt to the white chocolate mixture. Mix well until combined. Pour the fudge into the prepared pan and evenly, smoothing with a silicone spatula. Top with remaining ¼ cup crushed candy canes. Refrigerate for 3 hours or until set firm.
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Grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine sugar, sour cream and remaining 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
White Chocolate Peppermint Fudge Easy Dessert Recipe
Directions. Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until.
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To Un-Mold. Remove the fudge and container from the fridge and allow to come to room temperature for about five minutes. On a cutting board, using a sharp knife, press down to cut into approximate 1″ squares, or other similar size depending on the mold you used. Store in the fridge in a covered container.
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Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside. In a large, heatproof bowl combine the sweetened condensed milk, chocolate, and butter; set aside. Fill a saucepan with water (you want it about 1/4 full) and bring it to a boil.
White Chocolate Peppermint Fudge Easy Dessert Recipe
Melt white chocolate, butter, and condensed milk in a double broiler (or sauce pan on top of another pan of simmering water) over medium heat; stirring constantly until fully melted. Remove from heat. Add peppermint extract and ½ of the crushed peppermint candy. Pour mixture into prepared pan and top with remaining crushed peppermint candy.
White Chocolate Peppermint Fudge
How to make White Chocolate Peppermint Fudge. Line pan and set aside. Line an 8×8-inch baking pan with parchment paper and set aside. Prepare crust. In a medium bowl, combine the cookie crumbs and 5 tablespoons of melted butter. Firmly press the cookie mixture into the bottom of the prepared pan. Set aside.
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Add the white chocolate chips and sweetened condensed milk to the bowl. Step 3: Add all the candy canes but ½ cup to the mixture. Turn off the stove and mix well. Step 4: Pour the white chocolate fudge into the prepared square baking dish. Step 5: Sprinkle the rest of the candy canes to the top of the fudge.
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Remove pot from heat then add vanilla and salt if using. Remove the pan from the freezer and spread the white chocolate layer on top of the chocolate fudge layer using an offset spatula. Chill: Top with crushed peppermint candies. Allow to set for about 3 hours or place in the fridge or freezer to speed up the process.
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Instructions. In a large microwavable bowl, mix the white chocolate chips and the condensed milk together. Microwave for 15 second increments, stirring between each set, until mixture is melted. Should take no more than 1 minute max. Stir in peppermint extract and sea salt.
White Chocolate Peppermint Fudge Easy Dessert Recipe
Instructions. Line a 9-inch baking dish with tin foil or parchment paper. Spray the bottom and sides of the parchment paper or tin foil well with cooking spray. In a large saucepan, over medium heat, add the granulated sugar, sour cream, and butter. Let it melt, and the sugar dissolve, while stirring occasionally.
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Instructions. First, line a square 8×8-inch square pan with parchment paper. Next, combine the marshmallow creme and white chocolate chips in a large bowl. Using a medium saucepan, mix together the butter, sugar, and heavy whipping cream over medium heat. Boil the mixture for five minutes, stirring the entire time.
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Line and 8x8 or 9x9 inch square pan with aluminium foil. Set aside. In a large heavy bottom sauce pan, melt the butter, sugar, whipping cream, marshmallow cream & salt. Once almost melted bring the mixture to a boil over medium-low to medium heat while stirring constantly.