This peppermint cookie fudge packs a triple punch sensation with a delicious flavor, good looks and a texture combination of creamy and crunchy that makes it hard to stop at one piece.
Which is why you should probably make up a double batch.....or maybe 3. Y'know y'all will thank me for this advice once you are wrapping up pieces for gifts. I ended up with none left over for myself and I had to whip up another batch - true story :)
Anyhoo I made up batches of this fudge for Christmas teacher gifts and popped the pieces into little boxes wrapped with decorative Christmas Paper. They would also look great wrapped in simple clear cello wrap tied with ribbons.
But remember however you wrap them it's the thought that counts, and anyone that is lucky enough to receive this peppermint cookie fudge as a gift will know how much thought and will power went into handing these delicious treats over in one piece.
Peppermint cookie fudge makes 20 large pieces or 60ish small pieces - the ones in the picture are large
7 oz (200g) white marshmallows
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
9 oz (250 g) white chocolate chopped into small pieces
6 oz (170 g) dark chocolate chopped into small pieces
3 oz (85 g) milk chocolate chopped into small pieces
1 tsp vanilla extract
1/2 tsp peppermint extract
few drops green food color
6 to 8 chocolate cream filled cookies (eg. Oreo mint fudge creams or Regular Oreos or in Australia Arnotts Mint Slice)
Step 1: It's All About the Preparation
Line a 20cm X 20cm (8" X 8") square tin with foil.
Chop the chocolate cream cookies roughly into small pieces.
Place the white chocolate into a large bowl with 1/2 tsp peppermint extract and green food color.
Combine the dark (semi sweet) and milk chocolates together in another large bowl and add the vanilla.