Easy Fudge
2 cups sugar
1 teaspoon salt
6 tablespoons unsalted butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semisweet or white chocolate chips
1 teaspoon pure vanilla extract
1/2 cup crushed peppermint candy
Directions
Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.
Dear Martha Stewart - thanks for the recipe, you rock!
1 teaspoon salt
6 tablespoons unsalted butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semisweet or white chocolate chips
1 teaspoon pure vanilla extract
1/2 cup crushed peppermint candy
Directions
Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.
Dear Martha Stewart - thanks for the recipe, you rock!