Peppermint Fudge

This fudge is SUPER easy to make! (Errr..... as long as you have a food processor!) 

Makes: 36
Prep time: 15 min
Total time: 15 min + chilling

nonstick spray, for the baking pan
2 1/4 cups (16 ounces) semisweet chocolate chips
1 cup round peppermint candies, plus 18 for garnish
3/4 cup cream
3 1/2 cups mini marshmallows
5 tablespoons unsalted butter
1 1/4 cups sugar
1 teaspoon coarse salt

Lightly coat a 9-inch square baking plan with nonstick spray.  Place chocolate in a bowl.  In a food processor, pulse candies until finely chopped.  (If you don't have a food processor invite a friend over and get your hammer ready!  Thanks for helping out Amber!)  In a medium saucepan, combine candies, cream, marshmallows, butter, sugar, and salt over medium-high.  Whisk until smooth, 5 minutes.

Pour mixture into bowl with chocolate; let stand 1 minute, then stir until smooth.  Pour into baking pan and refrigerate until set, 3 hours.  Cut fridge into 1 1/2 inch squares.  (To store, cover and refrigerate, up to 1 week.)  With a SHARP knife, cut 18 candies in half; press a candy into each square before serving or packing.


per piece: 165 cal; 7.2 g fat (4.4 g sat fat); 0.7 g protein; 26.8 g carb; 0.8 g fiber 

Modified based upon The Food Network