 |  |  |
 candy canes (to crush) and pure clear vanilla (Mexican) |  Cream cheese frosting ~ cream cheese and/or white chocolate chips |  dark chocolate chips * chocolate frosting * dark chocolate syrup |  ready to slice |
 pull out by foil & slice |  long serrated knife w/ shorter one to make sure all are cut |  |  see how thick it is |
I needed to bake more cookies to sell this weekend at a Mini Market, but the igniter on my oven went out & it's been back-ordered (yikes!) ~ so I fell back on making some easy fudge to sell if I'm not able to do 4 more kinds of cookies.
Just a little microwave action here ~ so super fast. I "tweaked" my Peppermint Bark recipe so it would be a thicker fudge ~ with options for you to replace (if necessary) if you can't find what I used or have something else on hand.
Crushed PEPPERMINT FUDGE
Dark Layer
1/2 16 oz. can chocolate or fudge frosting
2 cup dark chocolate chips
1 TB dark chocolate syrup
2 tsp. vegetable shortening (i.e. Crisco ~ not the buttery one)
White Layer
1/2 8 oz. can vanilla or cream cheese frosting (I used about half each)
1 cup cream cheese and/or white chocolate chips (I used 1/2 cup each)
2 tsp. pure vanilla extract (CLEAR is best, if you have it ~ check on eBay & always get some when going through customs through Mexico - very cheap!)
2 tsp. vegetable shortening (i.e. Crisco ~ not the buttery one)
about 1/2 cup crushed candy canes or peppermint disks (or you probably find bags of crushed peppermint by holiday baking supplies) ~ but cheaper to crush it yourself. Just unwrap and put in a heavier freezer pint zip-lock baggie. Put a towel under the baggie & pound with a hammer or roller pin. Some will be dust and some will be larger pieces, but best to get it as small as possible.
non-stick baking spray (containing flour ~ i.e. Joy) to spray the foil in the pan. You don't want one with oil or it will bubble up over the sides and leave yellow marks on top of the white fudge top.
Basically the same directions for each layer. I did the chocolate first. Spray an 8" square pan with non-stick baking spray ~ line with foil (extending over the sides); and spray the foil too.
Scoop the chocolate frosting into a microwaveable container; add the chocolate chips, Crisco, and chocolate syrup. Microwave 1 minute. Stir well; If necessary, microwave at 30 second intervals (stirring after each) until the chips are melted. Pour/spread into the prepared pan. Cover with plastic wrap and refrigerate while you do the white layer.
First ~ crush your candy canes so they'll be ready when you need them!
Scoop the cream cheese/vanilla frosting into a microwaveable container; add the white/cream cheese chips, Crisco, and vanilla. Microwave 1 minute. Stir well; If necessary, microwave at 30 second intervals (stirring after each) until the chips are melted. Pour/spread evenly over the chocolate layer. Scatter your crushed peppermint as evenly as possible over the top and gently press it down. Cover with plastic wrap and refrigerate at least 6 hours (or overnight).
Pull fudge out by the foil “tabs”. Cut into squares. (1" or 1-/2" pieces are easiest to measure out). I used the long serrated knife, rocking it back & forth. It will be hard when you first take it out of the refrigerator, but you can tell when you've gotten to the bottom of a row and can always use a little knife to be double-sure of the edges when you take the pieces out.
You can fit 2-3 pieces in the little rectangle "snack bags" if you want to package them. (and they don't melt into a puddle in reasonable temperature like 70s)
Just a little microwave action here ~ so super fast. I "tweaked" my Peppermint Bark recipe so it would be a thicker fudge ~ with options for you to replace (if necessary) if you can't find what I used or have something else on hand.
Crushed PEPPERMINT FUDGE
Dark Layer
1/2 16 oz. can chocolate or fudge frosting
2 cup dark chocolate chips
1 TB dark chocolate syrup
2 tsp. vegetable shortening (i.e. Crisco ~ not the buttery one)
White Layer
1/2 8 oz. can vanilla or cream cheese frosting (I used about half each)
1 cup cream cheese and/or white chocolate chips (I used 1/2 cup each)
2 tsp. pure vanilla extract (CLEAR is best, if you have it ~ check on eBay & always get some when going through customs through Mexico - very cheap!)
2 tsp. vegetable shortening (i.e. Crisco ~ not the buttery one)
about 1/2 cup crushed candy canes or peppermint disks (or you probably find bags of crushed peppermint by holiday baking supplies) ~ but cheaper to crush it yourself. Just unwrap and put in a heavier freezer pint zip-lock baggie. Put a towel under the baggie & pound with a hammer or roller pin. Some will be dust and some will be larger pieces, but best to get it as small as possible.
non-stick baking spray (containing flour ~ i.e. Joy) to spray the foil in the pan. You don't want one with oil or it will bubble up over the sides and leave yellow marks on top of the white fudge top.
Basically the same directions for each layer. I did the chocolate first. Spray an 8" square pan with non-stick baking spray ~ line with foil (extending over the sides); and spray the foil too.
Scoop the chocolate frosting into a microwaveable container; add the chocolate chips, Crisco, and chocolate syrup. Microwave 1 minute. Stir well; If necessary, microwave at 30 second intervals (stirring after each) until the chips are melted. Pour/spread into the prepared pan. Cover with plastic wrap and refrigerate while you do the white layer.
First ~ crush your candy canes so they'll be ready when you need them!
Scoop the cream cheese/vanilla frosting into a microwaveable container; add the white/cream cheese chips, Crisco, and vanilla. Microwave 1 minute. Stir well; If necessary, microwave at 30 second intervals (stirring after each) until the chips are melted. Pour/spread evenly over the chocolate layer. Scatter your crushed peppermint as evenly as possible over the top and gently press it down. Cover with plastic wrap and refrigerate at least 6 hours (or overnight).
Pull fudge out by the foil “tabs”. Cut into squares. (1" or 1-/2" pieces are easiest to measure out). I used the long serrated knife, rocking it back & forth. It will be hard when you first take it out of the refrigerator, but you can tell when you've gotten to the bottom of a row and can always use a little knife to be double-sure of the edges when you take the pieces out.
You can fit 2-3 pieces in the little rectangle "snack bags" if you want to package them. (and they don't melt into a puddle in reasonable temperature like 70s)
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