Goodies

Today, I am sharing a Christmas goodie over at South Dakota Magazine. If you are a fan of mint, you need to add this Peppermint Fudge to your holiday treat list.

Peppermint Fudge

at South Dakota Magazine

Don't forget to spend some time checking out the links at South Dakota Magazine. They share articles from their archives and tons of interesting events and information about life right here in South Dakota. You can even do a little Christmas shopping. Enjoy!

Reaching for More Sugar

On My Plate received a sly little mention in The Post SD's SD in 5 article this week.

SD in 5 is "your 5 minute look at what is happening in South Dakota according to South Dakota bloggers, writers and news outlets." It was a fun surprise to be chosen as one of the featured bloggers.

You can steal 5 minutes away from your day and read the spin on what is happening in SD here: SD in 5

And when those 5 minutes are up, you can reach for more sugar. Butter Pecan Fudge may have been the star of my sweets and treats, but Peppermint Fudge gave it a run for its money. I made a white peppermint fudge last year, but wasn't really happy with it. Maybe my candy canes were old, but it had a kind of old-ladies'-living-room kind of smell and taste. Not cool. This year, I made a few adjustments to a recipe I found at Mele Cotte. The crispness of the peppermint flavor was beyond yummy and just what I was searching for. Perhaps this will be the palette cleanser I need to end my sugary binges. Or, maybe not...

Peppermint Fudge

(adapted from Mele Cotte)

18 oz white chocolate chips (I used a mix of white chocolate chips (12 ounces) and a partial bag of white almond bark candy wafers.)

1 (14 ounce) can sweetened condensed milk

2 Tablespoons heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

2 teaspoons pure peppermint extract

1 cup powdered sugar, sifted

1 cup crushed peppermint candies (I only had the candy canes decorating my tree and made a quick dash to the convenience store for Starlite mints.)

sprinkles 

In a heatproof bowl over simmering water, melt chips, condensed milk, cream, and baking soda.  (I actually just use my heavy Le Creuset pan and keep the heat very low.)
Stir frequently; heat until smooth.
Remove from heat. 
Stir in extracts; sift in powdered sugar. (Don't skimp on sifting. Lumps in the powdered sugar are not fun.)
Add crushed candies.
Pour into a parchment or foil lined 8×8 inch pan. (I sprayed my foil with Pam.)
Top with sprinkles.
Refrigerate for 3 hours, or until set. 
Lift lining and fudge from pan to cut into 1 inch cubes. (Yields about 64 pieces)

Why couldn't this peppermint fudge be a fun Valentine's treat by topping with the heart confetti sprinkles? Make your own box of candies for gifts this year?