Peppermint White Chocolate Fudge

Peppermint White Chocolate Fudge could be just the gluten free and dairy free recipe you've been looking for. For 80 cents per serving, you get a dessert that serves 8. One serving contains 421 calories, 3g of protein, and 21g of fat. 2 people were impressed by this recipe. It is perfect for Christmas. A mixture of chocolate chips, vanilla frosting, food coloring, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is an inexpensive recipe for fans of Central American food. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. If you like this recipe, take a look at these similar recipes: White Chocolate Peppermint Fudge, White Chocolate Peppermint Fudge, and White Chocolate Peppermint Fudge.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 cups white chocolate chips

1 Container vanilla frosting (12 ounce)

Red food coloring

1/2 tsp peppermint flavoring

1 handful of peppermint flavored candies, crushed

Equipment:

plastic wrap

wax paper

frying pan

bowl

toothpicks

knife

Cooking instruction summary:

Line an 8X8 pan with plastic wrap or wax paper In a large bowl, melt white chocolate chips by microwaving 30 seconds at a time, stirring between sessions. Add the container of vanilla frosting Stir well Add Peppermint flavoring and stir well Reheat for 10 seconds if needed, so the mixture is still soft enough to pour Pour mixture into lined pan Place 6-8 drops of red food coloring on the top of the warm fudge With a toothpick or knife, swirl the color into the top of the fudge Sprinkle crushed candies over the top of the fudge Cool in fridge until hard Cut and enjoy!

 

Step by step:


1. Line an 8X8 pan with plastic wrap or wax paper

2. In a large bowl, melt white chocolate chips by microwaving 30 seconds at a time, stirring between sessions.

3. Add the container of vanilla frosting

4. Stir well

5. Add Peppermint flavoring and stir well

6. Reheat for 10 seconds if needed, so the mixture is still soft enough to pour

7. Pour mixture into lined pan

8. Place 6-8 drops of red food coloring on the top of the warm fudge

9. With a toothpick or knife, swirl the color into the top of the fudge

10. Sprinkle crushed candies over the top of the fudge

11. Cool in fridge until hard

12. Cut and enjoy!


Nutrition Information:

Quickview
420 Calories
2g Protein
21g Total Fat
55g Carbs
0% Health Score
Limit These
Calories
420k
21%

Fat
21g
33%

  Saturated Fat
9g
62%

Carbohydrates
55g
19%

  Sugar
53g
59%

Cholesterol
9mg
3%

Sodium
118mg
5%

Get Enough Of These
Protein
2g
5%

Vitamin B2
0.26mg
15%

Vitamin K
9µg
9%

Calcium
90mg
9%

Phosphorus
86mg
9%

Vitamin E
1mg
7%

Vitamin B12
0.25µg
4%

Potassium
143mg
4%

Vitamin B5
0.3mg
3%

Selenium
2µg
3%

Zinc
0.36mg
2%

Vitamin B1
0.03mg
2%

Vitamin B3
0.43mg
2%

Folate
6µg
2%

Magnesium
5mg
1%

Copper
0.03mg
1%

Vitamin B6
0.03mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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