Preparation

• Lightly butter the face of a candy thermometer and set aside.

  将糖，奶油，巧克力，玉米糖浆和盐放入大型（4夸脱）的重型锅中，然后用勺子或耐热刮刀搅拌，直到成分湿润和混合。betway电子竞技俱乐部轻轻搅拌，不断地将混合物用中火煮沸7至12分钟。盖上锅，让蒸汽清洁锅的侧面2分钟。

  Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

  同时，将8×8英寸烤盘的底部和侧面与箔纸衬上，在锅的两个相对两侧留下2英寸的悬垂。黄油涂箔。将锅放在一旁。

  Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 1/2 cup crushed peppermint candy. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Sprinkle 1/4 cup crushed candy over the fudge. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

  Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

  The fudge will keep for a week to 10 days stored in an airtight container at room temperature.