Tuesday, December 23, 2014

Peppermint Pretzel Marshmallow Fudge a la Joy the Baker

I have always been a better "cook" than a "baker", but in 2015 that is all going to change. I am determined to level the field of my culinary skills, and seeing as my fiance is an avid and self proclaimed sweet aficionado, I think I can get some pretty ridiculous ideas from him. I have been trying my hand at some new baking recipes, and while I am not to the point of making up my own recipes, I can easily follow someone else's GENIUS recipe. Take this fudge recipe by Joy the Baker for instance. Once I feel more comfortable you will be seeing some more innovative recipes, but until then, enjoy this re-share of Joy's incredibly festive holiday fudge. Perfect for gifting to friends with a red ribbon to top it all off!

Peppermint Pretzel Marshmallow Fudge

  • 1/2 cup unsalted butter, melted
  • 2 cups dark brown sugar, packed
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1 cup half and half
  • 1/4 tsp. flaky sea salt
  • 5 oz. bittersweet chocolate chips
  • 5 oz. semi-sweet chocolate chips
  • 2 tsp. vanilla extract
  • 2 1/2 cups mini marshmallows
  • 1/2 cup crushed peppermint candies
  • 1 cup crushed pretzels

Lightly spray a 9x13-inch baking dish, line with parchment paper, and then lightly grease the paper with spray as well. Sprinkle 1 cup marshmallows, 1/4 cup peppermint candies, and 1/2 cup of the crushed pretzels onto the bottom of the pan.

In a large pot add in the butter, sugars, corn syrup, half and half, and the salt. Melt together, stirring until smooth over medium heat. 

Bring the mixture to a boil, then lower to heat to simmer and cook for 3 more minutes. Add in the chocolate chips and stir until melted and completely combined into the mixture.

Place a candy thermometer into the pot and let the chocolate come up to 234 degrees F. Once the fudge has reached that temperature, remove from heat and allow to cool for 10 minutes.

Once slightly cooled, add in the vanilla and 1/2 cup marshmallows. Using a hand mixer, blend until the vanilla and marshmallows are completely combined, about 3 minutes. 

Carefully pour the warm fudge over the prepared baking dish, then quickly topping the fudge with the remaining peppermint candies, marshmallows, and pretzel pieces. Carefully press the topping into the warm fudge before covering with plastic wrap and allowing to cool in the fridge for at least 4 hours, or overnight.

Once the fudge is cooled, cut up into 1-inch pieces and serve.

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