Thank you, International Delight, for sponsoring this post! All opinions are always 100% my own.
Peppermint Mocha Fudge Recipe – Chocolaty, chewy, sweet and minty Fudge perfect for the Holiday Season, and an ideal treat for gifting!
It’s National Fudge Day!! No, it’s not… I made that up. Buuut! O come all ye faithful, joyful and fudge hunnnngry… O come ye, O come ye to Peppermint Mocha Fudge Heaven…
Hi Hi, friends!! We’re getting all festive up in here today. We’ve got chocolate and peppermint rolled into one, which would probably make this day a little better than any other. Am I right? Yep, I am.
In fact, we’ve had a good Christmas baking week around here. I made snowdrop cookies, I made fudge, tested some chocolate mousse recipes, as well as a roast and some ham… I have been biz-E! I mean, do you guys even know that Christmas is only 24 days away?! 24! The sooner we start, the less stress we will feel as the big day approaches.
All throughout that, I sipped on a large mug of coffee, sometimes tea, flavored with either International Delight’s Peppermint Mocha Creamer, Frosted Sugar Cookie Creamer, or their White Chocolate Raspberry Creamer. There is nothing better than curling up by the fire with a warm sipper after a long day’s work. By the way, Ginger Tea + Frosted Sugar Cookie Creamer?! OH my wow! SO, SO good! Try it.
Next order of creamer-business was to make this Peppermint Mocha Fudge and delight in the Holiday Season! But I also had to fight temptation to eat just one square a day. I’ll tell you what; that is waaaay easier said than done. But, as they say, all is well in moderation… just remember that saying when you want to stuff your face with the entire batch. m’kay?
This is a good one, you guys. It all started with a trip to a local orchard about 2 months ago. They sell the best, most perfect chocolate fudge – taste and texture ON point – and I had to find out exactly what they did. When I asked, they were pretty hesitant to tell me about the process, however they did tell me that a candy thermometer was the most important tool. NOT to even think about making candy without it. AND, to not cook the butter, sugar and liquid beyond 248-degrees Fahrenheit. That is all they said, and that is all that I needed to know.
This Peppermint Mocha Fudge is all so ridiculously simple so long as you just watch that candy thermometer.
We’re just going to combine the butter, sugar and creamer in a saucepan and cook it to 248F. A bag of dark chocolate chips and marshmallow fluff will also make their way in there, right before you are ready to pour it all into a pan and let it set. Literally, this should not take you more than 10.35 minutes.
But let me just tell you! Once it’s set, cut it up into about 48 pieces (about 1-inch-cubes), package it up and give it away! If you don’t, you will eat it all. Trust me, you will. It’s too good to just let it sit there.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 4 tablespoons unsalted butter
- 2-1/2 cups sugar
- 2/3 cup International Delight Peppermint Mocha Creamer
- 1 jar (7.5 ounces) marshmallow fluff
- 1 bag (12-ounces) dark chocolate chips
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- crushed peppermint/candy cane for topping (optional)
- Line an 8x8 inch baking pan with foil; lightly grease with baking spray and set aside.
- Attach a candy thermometer to a medium-sized saucepan.
- Combine butter, sugar, and creamer in the saucepan; set over medium heat and cook and stir frequently until temperature on the candy thermometer reaches 248-degrees Fahrenheit.
- Remove from heat; stir in marshmallow fluff, chocolate chips, salt and vanilla. Mix and stir until mixture is smooth and creamy.
- Transfer mixture to previously prepared pan and smooth out the top.
- Sprinkle with crushed peppermint.
- Let it set in the fridge for about 2 hours, or overnight.
- Cut and serve.
- See notes for storing.*
*Stored in an air-tight container, fudge stays fresh in a cool, dry place for about 1 week.
Fudge kept in the refrigerator lasts up to 3 weeks.
Fudge keeps in a freezer for about 3 months.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.