Two years ago today I started The Vegetable Life.
Thank you all for your continued support and loyal readership over the last two years. With your help this little blog has grown to include more than 447 posts, hundreds of thousands of page views, thousands of comments, and two years of fun!
So much has happened over the last two years... I started this blog, got married, graduated with my Master's degree, started a new job, ran a half marathon and a number of other races, fell in love with couponing and saved more than $3,000, had surgery, most recently had a baby.... and tested and blogged about many, many recipes!
Wow, so much can change in two short years!
Also, two years ago was the year of pie where I gifted my dad a "Pie Of The Month Club" membership for Christmas. Last year was the year of cookies where I made my dad a new type of cookie each month as a "Cookie Of The Month Club" type Christmas gift.
And this year, 2013, is the year of fudge; I will be making a new type of fudge each month as my dad's Christmas gift this year was a "Fudge Of The Month Club" membership.
To kick off the year of fudge, and to celebrate the blog's 2nd birthday, let's have some Peppermint Fudge!
The thought of making fudge was super intimidating to me, so as my first ever fudge attempt I found an incredibly simple way to make fudge and it sure was delicious (and super sweet!).
Quick and Simple Peppermint Fudge
1 1/2 Tsp. Softened Butter
1/4 Cup Softened Butter
2 Cups Sugar
1/2 Cup Sour Cream
12 oz. White Baking Chocolate
1/2 Cup Crushed Peppermint Candies
1/2 Tsp. Peppermint Extract
1. Line 9" pan with aluminum foil; grease foil with 1 1/2 tsp. butter.
2. In a large pan, combine sugar, sour cream and 1/4 cup butter; cook and stir over medium heat until the sugar has dissolved.
3. Bring sugar mixture to a boil and cook/stir until it reaches 234* which will take about 3-5 minutes.
4. Remove sugar mixture from the heat and stir in the white chocolate until it is melted.
5. Pour the fudge mixture into the greased baking dish, top with crushed peppermint candies, and let cool at room temperature for 5-6 hours until firm.
6. Remove the fudge from the pan, slice into 1" squares, and store in a cool and dry place.
Makes 2 pounds of fudge.
What Is Your Favorite Flavor Of Fudge?
...I can't wait to try all different kinds over the next year!