By Joanne Rodriguez and Tiffany Zhao
The most wonderful time of the year deserves the most wonderful food and treats. Peppermint is an essential flavor for the holiday season. Here are two delicious peppermint infused desserts that scream holidays:
Ree’s Holiday Peppermint Fudge
Total Time: 2 hr 10 min
Prep: 5 min
Inactive: 2 hr
Cook: 5 min
Yield: 10 to 12 servings
- Cooking spray, for spraying the foil
- 3 cups semisweet chocolate chips
- One 14-ounce can sweetened condensed milk
- Red and white peppermint candies, crushed, for topping
- Line an 8-inch square baking pan with foil. Spray the foil with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until it’s all melted and smooth. Pour it into the prepared pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
- Lift the foil out of the pan and peel it off the fudge. Cut into small squares.
Recipe courtesy of Ree Drummond
Total Time: 3 hr 30 min
Prep: 30 min
Inactive: 2 hr
Cook: 1 hr
Yield: about 42 meringues
- 3 large egg whites
- Pinch fine salt
- 1/4 teaspoon cream of tartar
- 3/4 cup superfine sugar
- 1/4 to 1/2 teaspoon peppermint extract
- Red food coloring, preferably gel
- Special equipment: a pastry bag fitted with a round tip; a small paintbrush or cotton swab
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
- Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring. Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
- Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
Recipe courtesy of Food Network Kitchen