For those seeking a delectable dessert experience that embodies the spirit of classic American flavors, look no further than the All American Peppermint Stick Torte with Fudge Topping. This delightful treat boasts an exquisite blend of rich chocolate, refreshing peppermint, and velvety fudge, resulting in a harmonious symphony of flavors that will transport you to a world of pure indulgence. With its festive presentation and irresistible taste, this torte is the perfect centerpiece for any special occasion, adding a touch of elegance and charm to your culinary repertoire. So, come embark on a delectable journey as we explore the secrets behind crafting this iconic dessert, unveiling the techniques and ingredients that elevate it to a masterpiece of culinary art.
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QUICK AND EASY PEPPERMINT FUDGE
Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Line an 8-by-8-inch square baking pan with aluminum 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 melted and smooth. Pour into the prepared baking 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 off the fudge. Cut into small squares.
PEPPERMINT-FUDGE COOKIE STICKS
Try a new twist on a peppermint stick this Christmas! Fudgy chocolate cookie "sticks" get dipped in dark chocolate and sprinkled with crushed peppermint candies for a treat that'll really stand out on your cookie tray-but doesn't actually require much hands-on time. Unlike cutouts or drop cookies, these easy cookies are cut from a slab of dough and cut into sticks after baking. This quick process leaves you with more time for decorating, which is a fun way to involve little bakers who will love dipping, sprinkling or even just licking bowls!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 28
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until dough forms. Divide dough in half; place on ungreased large cookie sheet. Press each into 14x2 1/2-inch rectangle. (If dough is sticky, use floured fingers.)
- Bake 12 to 14 minutes or until edges and center are set. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade, as needed. Cool 5 minutes on cookie sheet. Move slices from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
- Working with one cookie slice at a time, hold center of cookie stick and carefully dip one end at an angle into melted chocolate; slide bottom of slice on edge of bowl to remove excess. Place on waxed paper. Sprinkle with crushed candies. Repeat with remaining cookie slices. If chocolate has cooled too much, reheat. Let stand about 4 hours or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 12 g, TransFat 0 g
FUDGY PEPPERMINT STICK TORTE
I created this recipe based on a chocolate cake a friend made for me several years ago. It's a favorite around Christmas, not only because of the great flavors, but also because it makes a spectacular presentation. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition., Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream until it begins to thicken. Add 3/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners' sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies., Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour. Just before serving, sprinkle remaining candies over the top.
Nutrition Facts :
PEPPERMINT TOPPING
Turn ice cream into a special treat with this tasty sauce. Kids and adults alike will love its cool, sweet flavors. Kelly Ann Gray - Beaufort, South Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- In a heavy saucepan, combine the crushed candies, whipping cream and marshmallow creme. Cook and stir over low heat until candy is completely melted and mixture is smooth. Store in the refrigerator.
Nutrition Facts : Calories 112 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 17mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE
The most delicious mint ice cream there is--tinted pink and studded with crushed candy canes or peppermint candies. This is bound to become your new fave. And if you top it with hot fudge sauce, you may be ruined for all other ice cream, going forward.
Provided by Jessie Sheehan
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 7h
Yield 8
Number Of Ingredients 17
Steps:
- Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.
- Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.
- Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.
- Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.
- Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.
- Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.
- Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.
Nutrition Facts : Calories 752.2 calories, Carbohydrate 87 g, Cholesterol 244.1 mg, Fat 41.8 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 24.8 g, Sodium 287.9 mg, Sugar 64.4 g
ALL-AMERICAN PEPPERMINT STICK TORTE WITH FUDGE TOPPING
Categories Milk/Cream Food Processor Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Mint Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12 to 14
Number Of Ingredients 16
Steps:
- For crust:
- Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.
- For filling:
- Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.
- Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.
- For sauce:
- Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.
- Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)
- Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.
- Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.
GRANDDAD'S PEPPERMINT FUDGE
A peppermint take on a classic family fudge.
Provided by Ali Le Roy
Categories Chocolate Fudge
Time 2h35m
Yield 117
Number Of Ingredients 7
Steps:
- Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
- Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
- Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
- Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 12 g, Cholesterol 0.8 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 22.9 mg, Sugar 11.1 g
HOT FUDGE PEPPERMINT STICK SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Quick & Easy Mint Summer Simmer Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a heavy saucepan bring the cream to a boil with the butter, add the brown sugar, and simmer the mixture, stirring, until the brown sugar is dissolved. Add the chocolate and the salt and heat the mixture over low heat, whisking, until the chocolate is melted and the sauce is smooth. Stir in the peppermint candy and serve the sauce warm over ice cream.
Tips:
- Use high-quality peppermint extract for the best flavor. Nielsen-Massey and Watkins are two popular brands.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with and will help to prevent the cookies from spreading too much in the oven.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- Be careful not to over-bake the cookies. They should be firm to the touch, but still slightly soft in the center.
- Let the cookies cool completely before dipping them in chocolate. This will help to prevent the chocolate from melting.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
This recipe for All-American Peppermint Stick Torte with Fudge Topping is a delicious and festive holiday treat. The cookies are soft and chewy, with a rich peppermint flavor. The fudge topping is decadent and creamy, and it perfectly complements the cookies. This torte is sure to be a hit at any holiday party or gathering.
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