Fudge Part II: Baileys Vanilla Bean & Peppermint Mocha

I wrapped up yesterday's all morning fudge making marathon with four flavors: Pomegranate, Espresso Chocolate, Baileys Vanilla Bean and Peppermint Mocha. I've recruited Mr. Humble to sample all the flavors and he is groaning, but I am pretty sure they are happy groans.


This is some great fudge. I am very happy with how all these recipes turned out, each has great flavor and texture. I'll post two recipes today and then the rest tomorrow. So... you know, stay tuned!

Let's get down to our first flavor, Peppermint Mocha:




Yes, I know there have been a lot of peppermint flavored items on the blog lately, what can I say, 'tis the season. Besides, I adore the occasional Starbucks peppermint mocha, so I need to create a fudge version.

Please note that this recipe calls for instant espresso powder, so don't try substituting instant coffee or worse, coffee grounds. Doing so will make me cry.

Not so Humble's Peppermint Mocha Fudge:
yields roughly 64 pieces

2 cups granulated sugar
1 stick unsalted butter
1/2 cup heavy cream (40% milk fat)
1/4 cup milk
2 cups semi-sweet chocolate chips
2 drops peppermint oil
2-3 teaspoons instant espresso powder
7 ounce jar marshmallow creme
1/4-1/2 cup crushed candy canes

Line a 9x9 inch pan with foil and coat with a little nonstick spray.

Combine sugar, butter and milk and cream into a heavy bottomed sauce pan-- again I recommend non-stick--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 , stirring constantly.

Once your mixture hits the appropriate temperature, remove from heat and grab a wooden spoon. Add the chocolate chips stirring vigorously until the chocolate is completely melted and smooth. Sprinkle in the espresso powder while stirring. Add the marshmallow creme and peppermint oil and mix until well blended.

Pour the mixture into your pan and sprinkle with the crushed candy canes. Allow to cool on a wire rack until room temperature.

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Baileys Vanilla Bean Fudge



This fudge came out great, rich and creamy with the flavor of Irish cream. Om nom nom.

Not so Humble's Baileys Vanilla Bean Fudge:
yields roughly 64 pieces

2 cups granulated sugar
1 stick unsalted butter
1/3 cup heavy cream (40% milk fat)
1/2 cup plus one tablespoon Baileys Irish cream
2 cups good quality white chocolate chips
1/2 vanilla bean scraped, reserving seeds
7 ounce jar marshmallow creme

Line a 9x9 inch pan with foil and coat with a little butter or nonstick spray.

Combine sugar, butter, heavy cream and Irish creme into a 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 , stirring constantly.

Once your mixture hits the appropriate temperature, remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth. Add the vanilla bean and marshmallow creme and mix until well blended.

Pour the mixture into your prepared pan and allow to cool on a wire rack until room temperature.

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If you're in a rush you can also cool both of these in the fridge without any ill effects.

Both these fudges freeze well and are best stored in an air tight container or wrapped, at room temperature.

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