#header-inner {background-position: center !important; width: 100% !important;}

Friday, December 23, 2011

White Chocolate Peppermint Fudge

Pin It
Peppermint isn't my go to flavor, unless we're talking gum. In December, however, that all changes! I can't seem to resist mint oreo truffles or chocolate mint puddles, both of which are now Christmastime staples for us. When a reader/soon to be running buddy/sister of a friend who happens to share a name with my sister (Julia) emailed me this recipe last week with a personal recommendation, I knew it was the perfect thing for my December mint addiction!

With only a few days until Christmas, you may be sick of cooke baking. Lucky for you, this doesn't require an oven...it's just a matter of mixing a few ingredients together and letting it set in the fridge. Easy, and because it's fudge, you can cut it into tiny pieces and serve a crowd! Mine didn't cut as nicely as I would have liked, but I just ate the ugly pieces and plan to serve the rest :)

With a cream cheese base, this fudge is stickier than other versions I've had. I loved what the cream cheese added--along with the peppermint and white chocolate it was a perfect match!

Tell me, what's your "Christmastime only" obsession?
One Year Ago: Vanilla Bean Cupcakes with Vanilla Buttercream

White Chocolate Peppermint Fudge
slightly adapted from Mindika Moments

-8 oz. cream cheese, at room temperature (I used 1/3 less fat)
-4 cups confectioners sugar
-1 1/4 tsp peppermint extract (could use vanilla extract)
-12 oz. white chocolate baking bar, chopped into small pieces
-1 cup crushed peppermint candy canes

1. Line an 8-inch pan with wax paper and set aside.
2. Beat cream cheese with confectioners sugar until creamy. Stir in peppermint extract. Meanwhile, melt white chocolate over in the top of a double boiler or in a heatproof bowl placed over a pot of simmering water. Stir until smooth.
3. Allow chocolate to cool slightly before stirring into the cream cheese mixture and beating until smooth. Stir in the crushed candy canes (reserve a few tablespoons for decoration).
4. Spread the mixture into the prepared pan. Top with remaining candy canes. Cover and refrigerate until firm, at least 2 hours. Cut into small pieces and serve.