5 (3)


Grandma's peppermint hot chocolate fudge

Grandma's peppermint hot chocolate fudge
Anne Cusack / Los Angeles Times

I've upped the ante on grandma's fudge, fusing it with my coffee shop holiday drink of choice, peppermint hot chocolate. It even got Grandma's stamp of approval. Read more

Total time: 45 minutes, plus cooling time | Makes about 8 dozen (1-inch) squares
  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1 (10-ounce) bag bittersweet chocolate chips, preferably Ghiradelli 60% Cacao Bittersweet chocolate baking chips
  • 1 (7-ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups mini-marshmallows, or to taste, divided
  • 8 to 10 candy canes, crushed

Step 1Line a 13-by-9-inch pan with foil, leaving a few inches hanging over the edge of the pan. Grease the foil.

Step 2In a saucepan, combine the sugar, butter and evaporated milk. Over medium heat, bring the mixture to a rolling boil, stirring constantly. Continue to boil for 5 minutes, still stirring constantly.

Step 3Remove from heat, and stir in chocolate chips until melted. Add the marshmallow creme, vanilla and peppermint extract, stirring well. Quickly, gently fold in about a cup of mini-marshmallows.

Step 4Pour into pan and spread out evenly. Top with more mini-marshmallows and crushed peppermint candy, and gently press into the fudge.

Step 5Set aside until cooled and set, then pull the foil out of the pan and cut the fudge into squares.


Scalloped oysters
Scalloped oysters

Pleasey cheesecake
Pleasey cheesecake

Red mustard greens, pancetta and golden beet salad
Red mustard greens, pancetta and golden beet salad

Hazelnut and Chocolate-Flecked Rusks
Hazelnut and Chocolate-Flecked Rusks

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Holiday spelt biscotti
Watermelon curry (matira)
Dal Rae Bananas Flambe
Palm Sugar Panna Cotta