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1. In a medium saucepan, mix 1 cup crushed peppermint candies and marshmallow.
2. Cook over medium heat until smooth, stirring constantly.
3. Remove from heat.
4. Butter the sides of a large heavy saucepan.
5. Add sugar, milk, corn syrup, butter, honey and salt.
6. Cook over medium heat until sugar dissolves, stirring constantly.
7. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan.
8. Increase heat to medium-high and bring to a boil.
9. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234 degrees F to 240 degrees F.
10. To test, drop a small amount of fudge in ice water.
11. Syrup should easily form a ball in the water, but flatten out when held in your hand.
12. Stir in marshmallow mixture.
13. Fill your kitchen sink with 2 inches of cold water.
14. Place saucepan in the sink and cool to approximately 120 degrees F.
15. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy.
16. Stir in remaining 1/2 cup crushed peppermint candies.
17. Pour into a buttered 8 x 11 inch baking pan.
18. Cool completely and cut into 1-inch squares.
19. Store in an airtight container in the refrigerator.
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