Three Ingredient Peppermint Fudge*
8 oz cream cheese, room temp
1/2 c Andes Peppermint Crunch baking chips
6 c powdered sugar
Line a 8×8 in cake pan or casserole dish with heavy duty aluminium foil allowing the foil to extend over the edge 2 to 3 inches (you’ll use this as handles to pull fudge out of pan). Spray with non-stick spray. In an electric mixer beat cream cheese until soft. Place 1/4 c of the Andes Peppermint Crunch in a zip top bag and crush. Add the 1/4 c crushed candies and the 1/4 c un-crushed candies to the cream cheese. Mix until completely incorporated (the cream cheese should turn a 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.
*Variations: roll in balls and dip in milk chocolate for Peppermint Truffles.
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