PEPPERMINT FUDGE

 

Contributed by Annette Ashton

Fudge layer:

• 3 tsp. butter, softened (for greasing pan)
• 4 oz. cream cheese, softened
• 4 c. powdered sugar
• 6 Tbsp. baking cocoa
• 1 tsp. milk
• 1 tsp. vanilla extract

Peppermint layer:

• 2 oz. cream cheese, softened
• 2 c. powdered sugar
• 1/2 tsp. milk
• 1/2 tsp. peppermint extract
• 1/4 c. crushed peppermint candy (about 10-12 candies)

Line the bottom and sides of a square baking dish with foil. Grease foil with butter; set aside. 

In a small mixing bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk, and vanilla. Spread into prepared pan. Chill for an hour until firm. 

For the peppermint layer, beat cream cheese in a small mixing bowl. Gradually beat in powdered sugar, milk, and extract. Stir in peppermint candy. Spread evenly over the chocolate layer. Chill for an hour or until firm. Using foil, lift fudge from pan. Gently peel off foil and cut into squares.

Notes: A double batch fits well in a 9" x 13" pan and makes about 7-8 dozen little squares of fudge. Also, to crush the peppermint candies, I place them in a thick zip lock bag and use a rubber mallet (soft hammer). This is where my kids like to help!

*Added comment: I recommend storing your fudge in the refrigerator. It's probably fine at room temperature (I think?), but that's just my personal preference. I think it tastes better chilled and the first time I tried it I was sure I had done it wrong so I added more liquid to it --which made it so it didn't set up. So if you make it, just know that it is so stiff and dry that I practically had to knead it with my hands to get it to become fudge-like.