Side Pannel
Drunken Grasshopper Fudge
Drunken Grasshopper Fudge
- Recipe Submitted by Cakelover on 03/08/2014
Category: Chocolate, Bisques/Cream, Desserts
Ingredients List
- 2 cups granulated sugar
- 4 oz. unsalted butter
- 1/3 cup heavy cream
- ¼ cup Crème de Mente
- ¼ cup Crème de Cocoa
- 1 cup white chocolate chips
- 1 cup mint chips (Guittard makes some)
- 1 tsp. vanilla bean paste (or extract)
- 7 ounce jar marshmallow crème
- Shamrock sprinkles
Directions
Line a 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
Combine sugar, butter, heavy cream and both liquors into a large heavy bottomed sauce pan and bring to a boil over medium heat.
Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
Once you reach 234F remove from heat and add the white chocolate chips and mint chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
Add the vanilla bean paste and marshmallow creme and mix until well blended.
Pour into prepared pan. Throw so sprinkles on top to be festive if you like.
Let cool to room temperature. Then lift out of the pan and onto a cutting board. Cut into whatever amount you want. I think I got about 32 pieces.
Combine sugar, butter, heavy cream and both liquors into a large heavy bottomed sauce pan and bring to a boil over medium heat.
Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
Once you reach 234F remove from heat and add the white chocolate chips and mint chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
Add the vanilla bean paste and marshmallow creme and mix until well blended.
Pour into prepared pan. Throw so sprinkles on top to be festive if you like.
Let cool to room temperature. Then lift out of the pan and onto a cutting board. Cut into whatever amount you want. I think I got about 32 pieces.
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