0 Picture
Ingredients
- 1 tablespoon cold unsalted butter, plus more, softened, for pan
- 1 1/2 cups heavy cream
- 3 cups sugar
- 3 ounces unsweetened chocolate, finely chopped (2/3 cup)
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/4 cup light corn syrup
- 1/2 teaspoon coarse salt
- 1 teaspoon pure peppermint extract
- 16 striped peppermint candies, coarsely crushed (1/2 cup)
- 8 ounces white chocolate, melted
Details
Preparation
Step 1
Butter an 8-inch square cake pan; line with parchment, leaving a 1-inch overhang on two sides. Butter parchment. Place butter in a large heatproof glass bowl set on a wire rack.
2. Heat cream, sugar, unsweetened chocolate, cocoa powder, corn syrup, and salt in a heavy saucepan over medium, stirring, until sugar is dissolved and chocolate is melted, about 10 minutes. Attach a candy thermometer to pan; bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture reaches 238 degrees, about 15 minutes.
3. Pour chocolate mixture into glass bowl (do not scrape saucepan). Attach thermometer to bowl; let stand (without stirring) until mixture reaches 110 degrees, about 1 hour, 30 minutes. Stir in peppermint extract with a wooden spoon; continue stirring and folding until mixture starts to thicken, lightens slightly in color, and begins to lose its sheen, about 5 minutes.
4. Pour mixture into prepared cake pan (do not scrape bowl); press evenly with your hands, then smooth top with a spatula. Sprinkle evenly with candies, pressing to adhere. Let cool 1 hour. Spread white chocolate over candies. Refrigerate until firm, at least 15 minutes and up to 3 days.
5. Run a sharp knife around edges of fudge to loosen; remove using parchment. Cut into 1-inch squares. Fudge can be stored in refrigerator, between layers of parchment, up to 1 week; bring to room temperature before serving.
Review this recipe