1-1/2 tsp plus 1/4 cup butter, dissolved, divided
2 glasses sugar
1/2 cup bitter cream
12 pieces (1 ounces each) white-colored cooking candy, chopped
1 jar (7 ounces) marshmallow cream
1/2 cup mashed pepper mint candy
1/2 tsp. pepper mint extract
Line a 9-in. rectangle pan with aluminum foil. Oil the aluminum foil with 1-1/2 tsp butter; set aside.
In a large heavy pot, merge the glucose, bitter lotion and staying butter. Prepare and mix over method warm until glucose is demolished. Bring to a fast boil; cook and mix until a sweets heat range gauge flows 234° (soft-ball stage), exit 5 moments.
Eliminate from the heat; mix in sweet and marshmallow creme until dissolved. Flip in pepper mint sweets and draw out. Add into prepared pan. Cool until company.
Using aluminum foil, raise fudge out of pan. Carefully remove off foil; cut fudge into 1-in. pieces. Store in the fridge. Yield: 2 pounds.
Editor's Note: We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.