I feel like I am running on sugar. I couldn't even begin to add up the pounds of sugar that I use in a week. I CAN tell you that a 10 pound bag of sugar only lasts a couple of days in my house. Soooooo much sugar. Granulated sugar, powdered sugar, raw sugar and brown sugar not to mention the sugar in liquid forms like honey, molasses, maple and corn syrup. Sometimes, I feel like I live in a real life version of Candy Land. At the end of every day, my kitchen floor is paved with sprinkles and my counter tops are lined with cookies and cakes. Don't get me wrong - this is not a complaint - merely an observation. I'm not a caffeine drinker but I do thrive on the sugar that gets pumped through my kitchen in December.
My kids call me a sugar dealer and I’ve got to admit - there might be some truth to that. I don't set out to put anyone into diabetic shock but why in the world would God have given me this ability to create sugar filled desserts if He didn’t want me to share it with the world? Maybe I should attach a disclaimer to all of the sweets that are leaving my kitchen like “enjoy responsibly” or “these foods may cause a sugar addiction.”
Sugar - it’s the stuff that holidays are made of. I don’t even need to eat it - I think I’ve developed the ability to absorb it through my skin. Is it crazy that I think I gain weight just from being around so much sugar?
My sugar of choice this month - candy canes and chocolate. Peppermint fudge is just about the perfect way to enjoy both of these flavors together. And talk about a sugar bomb - chocolate, brown sugar, marshmallows and crushed candy canes - I’m not sure you could pack any more sugar into a single dessert. Per square inch - this fudge might just have the most sugar of any other holiday dessert that I make. Like I said - perfection.
Chocolate Peppermint Fudge
3 cups light brown sugar
12 Tablespoons butter
2/3 cup evaporated milk
1/2 teaspoon salt
12 ounces bittersweet chocolate, chopped
3 cups large marshmallows
1 teaspoon peppermint extract
1/4 cup soft crushed peppermint candies
Transfer mixture to prepared pan and sprinkle with peppermint. Cover and refrigerate 2 more hours. Lift fudge out of pan using sling.
Cut into 1 inch squares.
Store fudge at room temperature in an airtight container for 2 weeks.
If you're looking for a gift for friends or teachers this season - keep this recipe in mind. It's really quick to put together and makes a really pretty little homemade gift for anyone on your Christmas list. Enjoy!
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