Peppermint Fudge
by lburman
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INGREDIENTS
INSTRUCTIONS
Coat 9 inch pan with spray. Line pan with parchment paper in both directions, leaving 2 inches overhang. Spray parchment. Place choclate in bowl. In food processorm pulse candies until chopped. In saucepan, cobmine candies, cream, marshmellows, butter, sugar, and salt over medium-high heat. Whisk until smooth, 5 minutes.
Pour mix through strainer into bowl with chocolate. Let stand 1 minute then stir until smooth. Pour into baking pan and refrigerate until set; 3 hours. Cut fudge into squares; press half a candy into each square.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (49g) | ||
| Recipe Makes: 36 | ||
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| Calories: 188 | ||
| Calories from Fat: 52 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.8g | 8 % | |
| Saturated Fat 3.5g | 17 % | |
| Monounsaturated Fat 1.7g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 6.6mg | 2 % | |
| Sodium 29.3mg | 1 % | |
| Potassium 50.7mg | 1 % | |
| Total Carbohydrate 35.9g | 11 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 35.1g | ||
| Protein 1g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 188
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