Three Ingredient Peppermint Fudge*
- 8 oz cream cheese room temperature
- 1/2 cup Andes Peppermint Crunch baking chips
- 5 to 6 cups powdered sugar
Line a 8x8 in cake pan or casserole dish with heavy duty aluminium foil or waxed paper 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 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 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.
Store in refrigerator up to two weeks in an airtight container. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula
Cookies & Cream Fudge