Peppermint Fudge (no chocolate)
A beautiful light pink in color, this festive peppermint fudge takes only 3 ingredients and 5 minutes to make. Unlike most traditional fudge recipes, this unique fudge doesn't contain chocolate. Don't let that deter you, it's a wonderfully tasty treat, that's perfect for gifts.
Servings 16 servings
Calories 234kcal
Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup Andes Peppermint Crunch baking chips like this
- 5 to 6 cups powdered sugar (aka confectioners) sifted
Instructions
- Line an 8x8-inch cake pan or casserole dish with heavy-duty aluminum foil or waxed paper allowing the foil to extend over the edge 2 to 3 inches (you'll use this as handles to pull the fudge out of the pan). Spray the foil or paper with non-stick spray.
- In the bowl of your electric mixer beat cream cheese until soft. Place 1/4 cup of the Andes Peppermint Crunch in a zip-top bag and crush slightly. Add the 1/4 cup crushed candies and the 1/4 cup un-crushed candies to the cream cheese. Mix until completely incorporated (the cream cheese should turn light pink)
- Turn the mixer to low speed and add powdered sugar 1 cup at a time to the mixer. Combine completely before adding another cup of sugar. The mixture needs to be really stiff and dry(ish). To test, pinch some of the fudge off and roll it into a ball, if it stays in the ball without going flat it's thick enough. Add more sugar if it's not this consistency.
- Spread evenly into the prepared pan. Refrigerate 30 minutes to 1 hour. They will cut much cleaner when cold.
- Cut into squares and serve. Refrigerate leftovers in an airtight container for up to 2 weeks.
Nutrition
Calories: 234kcal | Carbohydrates: 42g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 51mg | Potassium: 20mg | Sugar: 41g | Vitamin A: 190IU | Calcium: 25mg | Iron: 1mg
