12 Days of Christmas {Goodies}: Peppermint Fudge (Soy, Fish, Wheat, Nut and Egg-Free, Can Be Milk-Free)

Welcome to the third day of

The 12 Days of Christmas {Goodies} link-up,

brought to you by Natural and Free and Glued to My Crafts! 

At the end of this post (and every post for the full extent of this link-up) you will get the chance to share your Christmas creations with us (details to follow).  And you'll want to share because we have some amazing giveaways  (among other things) planned! And we all know, there's nothing better than a holiday giveaway! :)

Thank you to all who have linked up so far!  There are some amazing things here, folks!  Please take the time to visit some of them. 

If I haven't stopped by to check out your submission, I'll be there ASAP! :)  I can't wait to see what you've shared!

And now *clears throat and begins singing purposely a bit off-key to the tune of The 12 Days of Christmas*:

On the third day of  The Christmas {Goodies} link-up, Natural and Free gave to me:

3. Yummy Peppermint Fudge!

2. Cute and festive Pine Cones!

and

1. A recipe for Candied Pecans!

This is a modified recipe of one I found on allrecipes.com as shared by BOOK_WORM.  It takes a little more effort, but it is SO worth it!  I would highly recommend using the candy thermometer for it, but I made it without one with success, so it is not mandatory. :) 

This minty, sweet, melt-in-your-mouth, chocolaty goodness is soy (if you use all soy-free ingredients), fish, wheat, nut and egg-free, and can be milk-free (see variations)!  It doesn't get much better than that!

Peppermint Fudge

2 Cups white sugar

1/2 Cup cocoa powder

1 Cup milk

dash of salt

4 Tablespoons full-fat, salted butter

1 teaspoon vanilla

1/2 teaspoon soy-free, gluten-free peppermint extract

1/3 to 1/2 Cup crushed, soy-free, gluten-free candy canes (for decorating)

(I recommend Bob's)

1. Grease an 8x8 square baking pan and set aside.
     
2. Combine sugar, cocoa powder, milk and salt in a medium saucepan, stirring to blend well before turning on the heat to medium and bringing to a boil, stirring constantly.
     
3. Once the mixture has started to boil, reduce to heat to medium-low and DO NOT STIR.
     
4. Allow the mixture to simmer until the mixture is 238^oF via candy thermometer. (Note: If you are not using a thermometer, then allow it to simmer until a drop of the mixture in a cup of ice water forms a soft ball. IMPORTANT: Feel the ball with your fingers to make sure it is the right consistency.  It should flatten when pressed between your fingers.  This takes anywhere from 5 to 15 minutes or so depending on conditions (i.e. humidity).)
     
5. Remove the mixture from the heat and add the butter, vanilla and peppermint extracts and wait for the butter to melt before beating the mixture with a wooden spoon until it loses its sheen; DO NOT UNDER BEAT! (Note: This process can take anywhere from 5 to 30 minutes or so.  If you have undercooked your fudge slightly, it takes the longer time, and I recommend using a mixer to do the job to save your arm.)
     
6. At this point you can do one of 3 things:
• Just pour the mixture into the pan and sprinkle the top with your desired amount of crushed candy canes and allow to cool before serving.
• Mix in part of your crushed candy canes, pour the mixture into the pan and then decorate with the remainder of the crushed candy canes and allow to cool before serving.
• Mix in all the crushed candy canes you wish to use, pour the mixture into the pan and allow to cool before serving.
(Note: If your fudge is having trouble getting as firm as you like, place it into the freezer to finish setting up.)
  
7. When ready to serve, cut into 1 inch square pieces (approximately 64 pieces).  

Variations:

• Milk-Free:  Use a dairy-free butter for the butter and a dairy-free milk for the milk (I recommend using brands like SoDelicious or Earth Balance).  Just make sure all your substitutions fit your allergen needs!
    
• Other Flavors: You could omit the peppermint extract and peppermint candy canes and enjoy a plain fudge or you could substitute the peppermint extract with any other type that you want (i.e. almond, strawberry, lemon, coconut) and garnish the top and/or mix in an appropriate substitute for the peppermint candy canes (i.e. almonds, strawberry candy cane pieces, lemon zest, coconut flakes) if desired.   Just make sure that your substitutions fit your dietary needs!

***

Now it's your turn!



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(This recipe was originally posted on my original site, Natural and Free.)