Finding marshmallows are a challenge. I gave up on finding the mini-peppermint and went with the chocloate mint. They weren't minis nor were they normal jet puffed sized. To make them the right size I cut them in half. I actually like these marshamallows as they have just a hing of chocolate to offset all the mint flavors.
- 3/4 c cream
- 2 c sugar
- 1/2 c unsalted butter
- pinch of salt
- 1 7oz jar marshmallow creme
- 1 12 oz bag Andes baking mints
- 1 12 oz bag white chocolate baking chips
- 1 lb Candy Quick
- 1 bag chocolate mint marshmallows (minis if you can find)
- 1/4 t peppermint flavoring
- 6 crushed minature candy canes
Prepare 13X9 baking dish with wax paper.
In a stand mixer put in marshmallow creme, Andes baking mints and white chocolate baking chips.
In non-reactive heavy sauce pot melt together butter, sugar, cream and salt over medium low heat. Stir until dissolved. Bring to boil and boil exactly 5 minutes, whisking to prevent boil over.
Immediately remove from heat at end of the 5 minutes. Turn mixer to low and pour the hot syrup into the mixing bowl. When all of syrup has been poured in increase speed to medium. Beat 2-3 minutes until it is all melted and combined. Pour into prepared pan. Smooth and spread into the corners. Chill in fridge at least an hour.
Melt Candy Quick according to package directions. Stir in peppermint flavor until smooth. Put marshmallows into a large bowl. Pour melted candy quick over the marshmallows and fold to evenly coat. Spread in even layer over the cooled fudge base. Sprinkle with crushed mini candy canes. Return to fridge and chill at least an hour. Cut into squares and serve with a steaming cup of hot cocoa!
Wax paper is a must to prepare the pan, without it you'll never get the fudge out of the pan.
Slowly pour in syrup while on low to prevent splashing the hot syrup.
Spread the base evenly while still warm. Using a silicone spatula makes it easier as the fudge base won't stick to it.