Description
Four festive holiday fudges featuring peppermint, eggnog, gingerbread, and chocolate walnut flavors.
Ingredients
Scale
- 3 cups granulated sugar
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 1 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 1/4 tsp red food coloring (gel preferred)
- 1/2 cup crushed peppermint candies
- 3 cups granulated sugar
- 1 cup full-fat evaporated milk
- 1/2 cup unsalted butter
- 1 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp pure vanilla extract
- 1/2 cup chopped candied ginger or dried cranberries
- 3 cups granulated sugar
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 1/4 cup dark molasses
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 cups granulated sugar
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- Pinch sea salt
Instructions
- Line an 8×8 inch pan with parchment paper; combine sugar, evaporated milk, and butter in a heavy-bottomed saucepan over medium heat until melted and dissolved; boil undisturbed for 7–9 minutes to 235°F (112°C); remove from heat, add vanilla, peppermint extract, and red food coloring, then cool undisturbed to 110°F (43°C) which takes 30–40 minutes; beat vigorously for 5–10 minutes until opaque and thick; fold in crushed peppermint candies, pour into the pan, and set at room temperature for at least 2 hours before cutting into 1-inch squares.
- Line an 8×8 inch pan with parchment paper; whisk sugar, evaporated milk, butter, nutmeg, cinnamon, and allspice in a heavy-bottomed saucepan over medium-low heat until melted and dissolved; boil undisturbed for 8–10 minutes to 235°F (112°C); remove from heat, stir in vanilla, and cool undisturbed to 110°F (43°C) which takes about 30 minutes; beat vigorously for 5–8 minutes until thick and matte; fold in candied ginger or cranberries, pour into the pan, and set at room temperature for 2 hours before cutting into 1-inch squares.
- Line an 8×8 inch pan with parchment paper; combine sugar, evaporated milk, butter, molasses, ginger, cloves, cinnamon, and salt in a heavy-bottomed saucepan over medium heat until melted and dissolved; boil undisturbed for 7–9 minutes to 235°F (112°C); remove from heat, stir in vanilla, and cool undisturbed to 110°F (43°C) which takes 30–40 minutes; beat vigorously for 5–10 minutes until thick and matte; pour into the pan and set at room temperature for at least 2 hours before cutting into 1-inch squares.
- Line an 8×8 inch pan with parchment paper; combine sugar, evaporated milk, butter, and chocolate chips in a heavy-bottomed saucepan over medium-low heat, stirring constantly until melted and dissolved; boil undisturbed for 7–9 minutes to 235°F (112°C); remove from heat, stir in vanilla and sea salt, and cool undisturbed to 110°F (43°C) which takes about 30 minutes; beat vigorously for 5–8 minutes until opaque and thick; fold in chopped walnuts, pour into the pan, and set at room temperature for 2 hours before cutting into 1-inch squares.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Peppermint Fudge Tips: Store in an airtight container at room temperature for up to 2 weeks; if grainy, re-melt with a tablespoon of water. Eggnog Fudge Tips: Store in an airtight container for up to 10 days; if too soft, melt slightly and re-beat until opaque. Gingerbread Fudge Tips: Store in an airtight container at room temperature for up to 2 weeks; adjust boiling time if texture is too hard or soft. Chocolate Walnut Fudge Tips: Toast walnuts in a dry skillet for 3-4 minutes before adding for enhanced flavor; store in an airtight container at room temperature for up to 2 weeks.