Peppermint cookie fudge

I was chatting with some of the other mums while we were waiting for the kids to finish zumba.

While our kids danced away participating in the schools active health program we were discussing delicious types of fudge and I came up with the idea of a peppermint fudge topped with Mint Slice Biscuits (like Mint Oreo Fudge Creams)*.

And then I went home and made some.

And it was delicious.

There are lots of different ways to make fudge these days and everyone has a favorite. In fact melting and mixing together chocolate and condensed milk can have a pretty yummy end result. But this recipe is based on a (not so) plain chocolate one I have had and used for about 30 years. Yup I used to make it as a kid. It takes a little more time and effort than the microwave melt and mix but I kinda like that process of mixing over the stove just like I used to in my mum's kitchen.

Of course if you have any left over it makes a fabulous Christmas gift.

*Mint Slice biscuits are an Australian biscuit (cookie)- you can replace with Mint Oreo Fudge Creams, Mint Creme Oreo's or regular Oreos or pretty much any chocolate type cookie you like. 

LAST CHANCE CHRISTMAS COOKIE DEMONSTRATIONS IN BRISBANE

Don't forget that I have the final Christmas Cookie demonstrations on the 17th of November as part of Hands on Brisbane. I will be demonstration how I roll out the cookie dough, how I get an even finish and then decorate a range of cookies from elegant snowflakes to cute babushka snowmen and penguins. The demonstrations are very interactive and limited to 15 people so you can feel free to ask me as many questions about cookies or blogging that you would like. The sessions are on from 10:30am to 12:30 at the Bleeding Heart Cafe Brisbane and are $30. Tickets are available HERE. If you have difficulty booking pop me an email or facebook message me.

Peppermint cookie fudge makes 20 large pieces or 60ish small pieces - the ones in the picture are large

200g (7oz) white marshmallows
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
250 g (9 oz ) white chocolate chopped into small pieces
170 g dark chocolate (6 oz semi sweet) chopped into small pieces
85 g milk chocolate (3 oz) chopped into small pieces
1 tsp vanilla extract
1/2 tsp peppermint extract
few drops green food colour (I use gel food color)
6 to 8 mint slice biscuits (6 to 8 Oreo mint fudge creams or regular Oreos)

Line a 20cm X 20cm (8" X 8") square tin with foil.

Chop the mint slice biscuits roughly into small pieces.

Place the white chocolate into a largish bowl with 1/2 tsp peppermint extract and green food colour.

Combine the dark (semi sweet) and milk chocolates in a separate bowl and add the vanilla.

Pop marshmallows, sugar, evaporated milk and salt into a saucepan on medium low heat, stir until the marshmallows melt. Stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.

Pour half the marshmallow mixture into the bowl with white chocolate and the other half into the bowl with the combined dark (semi sweet) and milk chocolates. Allow to sit for a minute or 2.

Using electric mixer beat the chocolate fudge mixture for a couple of minutes at low speed. All the chocolate should be melted.

 
Spoon the mixture into the prepared tin, leaving a couple of tablespoons in the bowl to decorate with.Use the back of the spoon to level the mixture until it looks pretty smooth

Using a spoon or whisk mix the white chocolate mixture until all the chocolate pieces have melted. Spoon carefully onto the darker chocolate mixture and using the back of a spoon level the mixture until smooth.

Take the reserved darker chocolate mixture and spoon a 3 or 4 horizontal lines across the fudge. Take a knife or the flat end of a spoon and starting at the top of the pan pull the knife slowly towards the bottom (ie where you are standing) then move the knife over and starting at the bottom push the knife slowly back towards the top of the tin. This should make a marbled swirl. Continue until the whole top of the fudge has been 'swirled'.

Press the chopped cookies into the top of the fudge and place in the fridge to set for a few hours.

When the mixture is set, turn upside down on a cutting board and peel off the foil. Using a sharp knife cut fudge into desired number of pieces.

Store in an airtight container for up to 4 days.

Linda Vandermeer is a mum, blogger and author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at any of these online book shops:

Or here at fishpond (Aus/NZ)