Sweet white chocolate, refreshing peppermint, and salty pretzel combine their powers to make this delicious holiday (or any time) treat.
Watch the video here.
INGREDIENTS
2 cups (44g) of granulated sugar
4 oz. (114g) of unsalted butter
½ cup (120g) of heavy cream
2 cups (342g) of white chocolate chips
1 7-ounce jar (198g) of marshmallow crème
1 cup (75g) of crushed pretzels
1/2 cup (76g) of Andes Peppermint Crunch Baking Chips
Some additional crushed pretzel and Andes Chips as a garnish
SUPPLIES
An 8×8 baking pan
Some parchment paper
A saucepan
A thermometer
A spatula
DIRECTIONS
Line an 8×8 baking pan and set it aside.
In a large saucepan over medium heat, combine the sugar, butter, and cream.
When it starts to boil, cover the pan for a couple of minutes to wash down the sides.
Add a thermometer to the pan and reduce the heat to medium low.
Stirring constantly, cook until the mixture reaches 234°F, adjusted for altitude.
Remove the pan from the heat and add the white chocolate chips.
Stir until the white chocolate has melted.
Add the marshmallow crème and mix thoroughly.
Mix in the crushed pretzel pieces, then fold in the Andes Baking Chips and stir just until you get a nice marble effect.
Pour the fudge into the lined pan.
Sprinkle the crushed pretzels and Andes Baking Chips over the top of the fudge, then gently press them into the fudge to help them adhere.
Refrigerate until firm, at least 2 hours.
Remove it from the pan and cut it into whatever size pieces you’d like.
