Peppermint Bittersweet Chocolate Fudge Recipe

If you're anything like me, you LOVE fudge. :) I never imagined making my own would be so easy. This delicious chocolate fudge came together in less than 5 minutes. Can't beat that. And the mix of semi-sweet and bittersweet chocolate a more distinct flavor. Less overwhelmingly sweet and more cultured. :)

Peppermint Bittersweet Chocolate Fudge Recipe

recipe by adorkablerecipes.blogspot.com

Makes 64 pieces (2 pounds)

Ingredients

2-1/2 cups semi sweet chocolate chips

1/2 cup bittersweet chocolate chips

1/2 tsp salt

1 (14 oz) can sweetened condensed milk

1 tsp vanilla extract
3 candy canes, finely chopped or crushed

Directions

Line an 8x8 inch baking dish with wax paper. Set aside. 

In a 3 quart sauce pan (or using a double boiler*) combine the chocolate chips, salt, and sweetened condensed milk over low heat. Stir continuously until chips are melted and smooth. Remove from heat and stir in vanilla extract. Transfer to the 8x8 inch dish and spread evenly. Sprinkle with candy cane bits and gently push into the fudge. Refrigerate for 2-3 hours, until hardened. 

Remove the fudge from the dish by pulling out the wax paper liner. Place on a cutting board and pull back the edges of the wax paper. Cut into 64 squares. Store in an airtight container in the refrigerator.  

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Chocolate Covered Butter Toffee

If it weren't for Sara's request to purchase my peanut brittle and to see if I could make chocolate covered toffee, I never would have tried this recipe from Pioneer Woman. I am SO glad I did. Besides having my candy thermometer break part way through cooking (thus having to hold the thermometer into the mixture with my hand instead of the handy dandy clasp) and accidentally touching my index finger into the 295 degree toffee mixture as I spread it onto the pan, it was a success! 

Candy making it much more of a science than cookie baking, but if you use your trusty candy thermometer, you should be just fine!  This stuff is absolutely incredible. It's one of those things I have to slap my own hand in order to stop grabbing for another piece. YUM! And perfect for gifting too! :)

Toppings are optional, but I would HIGHLY recommend the sea salt on half of the batch. Next time, I'll be trying almond slivers. :)

Also, please be sure to read through the entire recipe once or twice and have all of your equipment and ingredients ready to go. Candy happens quickly (and as I learned the hard way, can be quite painful) if you're not prepared. Be sure to have TWO lined cookie sheets ready!

Chocolate Covered Butter Toffee

recipe adapted from thepioneerwoman.com

Prep Time: 10 Minutes  

Cook Time: 30 Minutes  

Yields: 3 pounds

Ingredients

1 pound (4 sticks) butter, Melted

2 cups sugar

3 fluid ounces water

1 teaspoon salt

1 teaspoon vanilla extract

16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc, optional

4 cups chocolate, melted (dark or combination of 3 cups semi-sweet and 1 cup unsweetened) (for coating)

Directions

*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a 3 quart saucepan. Bring to a boil, stirring constantly. Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.

In the meantime, create a double boiler to melt the chocolate. (Boil 2 inches of water in a 2 quart sauce pan and place a 2.5 quart glass mixing bowl on top--do not allow the water to touch the bottom of the bowl. Reduce heat to medium-high and stir occasionally with a wooden spoon.)

Remove butter toffee mixture from heat and stir in vanilla until well combined.

Pour the toffee mixture onto a baking sheet lined with a silicone baking mat or good parchment paper. (You will need TWO cookie sheets!) Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin--move quickly!!

Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.

When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping, if using. 

Allow to set, then break into bite-size pieces.

Store in an airtight container.

Homemade Peanut Brittle

I was really intimidated by peanut brittle. Mostly because the first time I tried to make it, I failed miserably. The candy didn't reach the right temperature because I didn't have a candy thermometer, and I didn't know what the mixture was supposed to look like either. It was basically peanuts covered in syrup. Not cool.

This Christmas I decided to conquer my fear--and I'm so glad I did. This recipe from Brown Eyed Baker is absolutely perfect. One person who tried this peanut brittle said it was exactly like his mom used to make--a HUGE compliment, considering this woman is one of the greatest cooks I know.


Homemade Peanut Brittle

Yield: About 1½ pounds

adapted from browneyedbaker.com

Ingredients

Nonstick cooking spray

2 cups granulated sugar

1 cup water

½ cup light corn syrup

½ teaspoon coarse salt

2 tablespoons unsalted butter

½ teaspoon baking soda

3 cups salted dry-roasted peanuts (about 1 pound)

Directions

Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside.

In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until candy thermometer reads 300 degrees F and the color is deep golden, about 20 to 25 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.

Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.

Buckeyes

I'm not much for candy making. It's a precise science--and one that I'm not very fabulous at. But for peanut butter and chocolate, I make an exception. Being from Ohio, I have a special place in my heart for Buckeyes. Not only do I love some Ohio State football, but if I'm at a party and there are these perfect treats out, you can bet your bottom dollar I'll be indulging. In Ohio, there are numerous culinary schools where you can learn the precise skill of candy making.

These are not difficult to put together, but they do take some time. I actually propped open a book to read while I was rolling all of the balls of filling. :)  I also picked up a few tips and tricks from the issues I had the first time through. I believe freezing the filling will do two things--1) keep the toothpick in more firmly. and 2) prevent the warm chocolate from melting it. If you can insert the toothpick in the side of the ball and cover the hole with the chocolate, you can avoid that little toothpick hole in the top of the buckeye.

Ingredients

1/2 cup unsalted butter, softened

1-1/2 cup creamy peanut butter

1 tsp vanilla

4 cups confectioners' (powdered) sugar

coating:

1 pkg (12 oz) semi sweet chocolate chips (2 cups)

1 Tbsp shortening 

Directions

Cream butter, peanut butter and vanilla together adding confectioners' sugar until proper consistency is reached. Filling should be slightly dry and crumbly, but able to hold together after pressing together in the palms of your hands. Roll candy into 1 inch balls and place on cookie sheet lined with wax paper. Place in the freezer while you melt the chocolate (30 minutes would be optimal.) 

Create a double boiler by filling a 2 quart sauce pan with 2 inches of water. Bring to a boil. Place a heat resistant glass mixing bowl (1.5 qt) into the sauce pan (the bowl should not touch the water.) Pour in chocolate and shortening and stir occasionally until melted. Turn the burner down to low. 

Remove the peanut butter balls from the freezer. Using a toothpick stuck into the side of each ball dip into the chocolate, leaving a dime sized portion of filling exposed (mimicking the look of a buckeye nut.) Carefully remove the toothpick. Coat all of the candy balls and return cookie sheet to the freezer for an hour or more. 

Store in an airtight container

Hard Candy

This was ALL my husband! After a peanut brittle fiasco, he decided I would do well to have a candy thermometer. (He was right. I thrive on accuracy.) With our new instrument came watermelon flavor oil. He instantly wanted to make hard candy. We brought home our findings and he set to work. The result was perfection! Way to go, Babe! (ps. we halved the recipe and it made about 2-3 cups of broken candy.)

Ingredients

3-1/2 cups sugar

1 cup light corn syrup

1 cup water

1/4 to 1/2 tsp cinnamon or peppermint or other flavor oil

1 tsp red or green (or desired) food coloring

Prepare a cookie sheet with a coating of oil and a dusting of powdered sugar.

In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium high heat until candy thermometer reads 300 degrees (hard crack stage), stirring occasionally. Remove from heat; stir in oil and food coloring, keeping face away from mixture as odor is very strong. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers.

Yields: about 2 pounds

Simple Fantasy Fudge

This recipe is adapted from a Better Homes and Gardens posting given to me by Mrs. Shaner, a fellow church member. I had 1/2 cup of evaporated milk leftover from the pumpkin cake my mom made for Thanksgiving and so I ignored the indicated amount of evaporated milk (2/3 cup) and hoped it would work. I was fairly certain it would be fine having compared it to another recipe.

It turned out beautifully and OH so delicious! I hope to try the Peanut Butter-Chocolate Fudge variation sometime soon!

Ingredients

1-1/2 cups sugar

1- 5oz can (2/3 cup) evaporated milk (I used 1/2 cup)

1/2 cup butter (or margarine)

2 cups tiny marshmallows (or 20 large)

1 cup semisweet chocolate chips or chopped bittersweet chocolate

1/2 tsp vanilla

1/2 cup chopped walnuts, optional

Line an 8x8x2 inch baking pan with foil, extending the foil over the edges of the pan. Spray the foil with non-stick spray; set pan aside.

Butter (or spray) the sides of a 2 quart heavy saucepan (to keep the fudge from sticking too much.) In saucepan melt butter. Add in sugar and evaporated milk. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.

Remove saucepan from heat. Add marshmallows, chocolate pieces, vanilla and walnuts. Stir until marshmallows and chocolate melt (may need to set over still-warm burner to melt the larger marshmallows, if using) and mixture is combine. Beat by hand for 1 minute.

Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of the pan. Cut fudge into squares. Store tightly covered in the fridge for up to one month.

Makes about 2 pounds (64 pieces; I cut mine in 36)

Peanut Butter Chocolate Fudge:

Prepared as directed above except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.