Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Oh, Fudge!–White Chocolate Peppermint and Cookies and Cream

on 12/18/2011

My dear friend Jewel has a following for her fudge.  You know, the good, old-fashioned kind that you have to stir for hours until your arm falls off?  Yeah, that kind.  Wonderful stuff, but you need the stamina and time to make it.  Her health is such that she’s not so sure she can do that this year but  she MUST make fudge.  Told her there are some cheating ways to make fudge now that make life a little easier and sweeter.  Not the same as the original but still good.

For your tasting pleasure i offer two newbies (at least, to us) that i’ve made in the last week.  To be honest, i’m probably their least favorite fan because i’m such a chocoholic and really don’t care for the stuff they call “white chocolate.”  Sorry, all you vanilla fans.  But, hey, that just means there’s more for you and, if that did it for me, i would LOVE these two fudges.

I’m way behind on posting goodies, so hope to make up for it today.  Hope you’ll find something that tickles your fancy (or your sweet tooth) and will make you want to whip up a batch to enjoy and share with family and others.  It’s always good to have something around the house for visitors this time of year.   Or, as Grandaddy’s cousin’s wife was known to say, “If I’d known you was comin’, I would’ve set in the floor and stirred up a cake.”  You won’t even have to “set” down for these two recipes–easy peasy!

White Chocolate Peppermint Fudge  

12 oz. pkg. white chocolate chips or bark

16 oz. container vanilla frosting

1/2 tsp peppermint extract or a few drops of peppermint oil

8 drops red food coloring

2 Tbs. crushed peppermint candy

Line an 8 x 8″ pan with waxed paper.

Melt white chocolate chips in a double boiler or melt in the microwave in 30 second intervals, stirring after each interval.

Add the  frosting to the melted chips.  Spread evenly in the lined pan.

Add peppermint extract/oil.

Drop red food coloring, spaced apart, on surface of fudge.  Using a toothpick or knife, swirl the color into the fudge.

Sprinkle peppermint candy on top and press lightly into the fudge.

Refrigerate for at least one hour.  Cut into small squares before serving.  Keep refrigerated.

Cookies and Cream Fudge 

3 cups sugar

3/4 cup (1 1/2 sticks) butter or margarine

2/3 cup evaporated milk (NOT sweetened condensed)

1–(12-oz. pkg white chocolate chips

1–7 oz. jar  marshmallow crème

1/2 cup finely crushed Oreos

1 teaspoon vanilla extract

1 cup crumbled Oreos

Line a 9″ square pan with waxed paper.

Combine sugar, butter and evaporated milk in a heavy saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in chips, marshmallow crème, finely crushed cookies and vanilla extract. Pour into pan. Sprinkle crumbled cookies on top. Press down slightly to embed cookie crumbs. Refrigerate for 1 hour or until firm. Cut into small squares.  Keep refrigerated.

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