Peppermint Fudge

I love getting and giving presents from the kitchen. They're not only delicious to eat, but are the embodiment of the Christmas spirit--giving something from the heart and sharing with others.

At Christmas time, I tend to experiment with a lot of candies, which are a fabulous addition to your holiday cookie and cake repertoire. One thing that I love is that you can make and pack them ahead, and keep them in the fridge until you are ready to serve them or give them as gifts.

The recipes below for Candy Cane and Chocolate Peppermint Fudge are new to my recipe collection, but after seeing (and tasting!) the results, I can guarantee that I will be making them again!

These fudges are remarkably simple to make, and are not very labor intensive. In addition, the ingredients are inexpensive which means you don't need to break the bank. The result? A creamy and fresh minty fudge that your loved ones will be happy to open Christmas day.

Candy Cane Fudge


2 (10 ounce) packages of white chocolate chips
1 (14 ounce) can of sweetened condensed milk
1/2 tsp peppermint extract
1 1/2 cups crushed peppermint candy canes
1 dash of red and green food coloring

Take a medium saucepan and heat the sweetened condensed milk over medium-low heat. Add the chocolate chips, stirring frequently. Make sure that the chocolate does not start to bubble, which signals burning. Stir until smooth and until all of the chips have melted. Remove from heat. Stir in the peppermint extract and candy cane pieces and then carefully drop in 3 drops each of red and green coloring. Swirl the colors, but make sure not to stir too much.

Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.

Cut the fudge into whatever size pieces you would like and keep in a cool place.



Chocolate Peppermint Fudge


2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Dash of salt
1 tsp peppermint extract
1/4 cup crushed candy canes


Take a medium saucepan and heat the sweetened condensed milk over low heat. Add the chocolate chips, stirring frequently. Stir until smooth and until all of the chips have melted. Remove from heat and stir in the peppermint extract.

Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Sprinkle the candy cane pieces on top and gently press them down so that they will set into the fudge. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.

Cut the fudge into whatever size pieces you would like and keep in a cool place.

The Buzz : Mojitos, with a Twist

I love cocktails. No, I am not an alcoholic. I just love mixing different things together to create something delicious, unexpected, and potent. Making a great cocktail is hard, because it takes forever to get it right and keep getting it right. The cocktail is a work of art. It's not just about the alcohol or its effects: it's about the presentation, the mental and physical stimulation, the taste, the aura, the pure excitement of having a cocktail.

One of my favorite cocktails is deceptively simple on paper, but, after some practice, becomes a standard in your cocktail repertoire. The Mojito is a summer classic, perfect for the hot Havana...I mean, New York city nights when you need something to cool you down. A good mojito does not taste of alcohol, but refreshes with a crisp combination of lime and mint with a splash of sparkling base.

My mojito recipe combines several different ones and makes, at least what I consider, a damn good drink.

First, you will need to chill your glasses. You may ask why, or silently decide that it's ok not to chill your glasses because "it will turn out the same anyway." Wrong, my doubting friend. Go put your glasses in the freezer and read the rest of this once you have done so.

Ingredients:

1 lime
Mint sprigs
Sprite Zero or Champagne
1 oz. Rose's Lime juice (the original lime juice that was in the first mojito in Havana)
2 oz. Light rum (white Bacardi works well)
¾ oz. Simple syrup (see how to make simple syrup below)


Crush the mint sprigs at the bottom of a chilled highball glass. Make sure that you crush them enough to release their minty goodness. Fill the glass with crushed ice cubes, so as to trap the leaves at the bottom. Add the simple syrup, lime juice, and rum and stir. Top off your glass with Sprite Zero or Champagne.

Simple Syrup
½ cup water
½ cup sugar

Stir together in a saucepan over medium heat. Bring to a boil, remove from heat, and wait until sugar is completely dissolved. Chill.

Image credit: bevcooks.com