Chocolate Mint Fudge

Ingredients:

4 ½ cups granulated sugar

24 oz (680g) semi-sweet chocolate, chunked

1 (12oz) can evaporated milk

½ pound (225g) salted butter

1 jar (7 ½ oz) Marshmallow Fluff

¼ tsp salt

2 tsp vanilla extract

2 cups Peppermint Chips (reserve ¼ cup to sprinkle on top of fudge)

Directions:

Butter or line a 9” x 13” pan

Place chocolate, butter marshmallow fluff and salt in large mixing bowl

In a 3qt saucepan, combine sugar and evaporated milk and mix well. Place over low heat and stir until dissolved.

Increase heat to medium and cook, stirring frequently until candy thermometer reaches 234 deg F

Remove pan from heat and pour hot mixture over contents of mixing bowl, and beat on low setting until all ingredients combine thoroughly.

Increase speed slightly and mix until fudge is thick and holds its shape. Stir in Peppermint Chips and vanilla. Pour into prepared pan.

Sprinkle top with remaining chips and press gently into fudge.

Cool fully before removing from pan.

Cut into 1” squares.

White Chocolate Peppermint Popcorn

Ingredients:

16 oz (450g) white chocolate (or white chocolate baking chips)

1 cup Peppermint chips

4 quarts popped popcorn (about ½ cup kernals)

Pinch of salt

Directions:

Slowly melt white chocolate in the microwave or in stove-top with double boiler. Stir often to keep chocolate from burning. Stir ½ cup peppermint chips into the chocolate.

Place popped corn into a large bowl. Pour melted white chocolate and peppermint mixture over the popcorn. Gently stir to coat popcorn while sprinkling remaining peppermint chips over the popcorn.

Lay out an even layer on parchment covered cookie sheet and let cool.

Enjoy!

Peppermint Ice Cream

Ingredients:

2 ½ cups heavy cream

1 ½ cups whole milk

8 large egg yolks

¾ cup sugar

¼ tsp salt

2 tsp peppermint extract

½ cup Peppermint Chips

Directions:

Warm the milk, sugar and salt in a medium saucepan. Completely dissolve sugar and salt.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium mesh sieve on top.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 mins.

Pour the custard through the sieve and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the fridge.

Once the mixture is completely chilled, add peppermint extract, a ¼ tsp at a time, tasting after each ¼ tsp, until you reach the desired level of mintiness.

Freeze in your ice cream maker according to directions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in your Peppermint Chips. Put in an air tight container and place in the freezer for at least one hour, preferably several hours.

Peppermint Meringues

Ingredients:

2 egg whites

½ cup white sugar

1/8 tsp salt

1/8 tsp cream of tartar

1 ½ tbsp Peppermint Chips

Directions:

Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.