Creamy Dark Chocolate Peppermint Fuuudge! for Food 'N Flix December Pick: A Christmas Story

It's Food 'N Flix time again, and it's a holiday pick for December, the classic (1983) film, A Christmas Story hosted by Food 'N Flix's founder, girlichef (Heather's announcement post is here). I own a copy, and it just doesn't seem like Christmas without at least one viewing of this fun movie. 

I have to assume that most (if not all of you) have seen this movie but if not, the short version is that nine-year-old Ralphie Parker is obsessed with getting an "official Red Ryder, carbine action, two-hundred shot range model air rifle" for Christmas but it doesn't look very likely since everyone from his mother to a (scariest ever) department store Santa keep telling him--"you'll shoot your eye out!" Set sometime in the 1940s in Indiana, it is a slice of Americana and good (if not always appropriate) family fun. With plenty of laughs, and some great scenes with quotes like:

Ralphie as Adult: [narrating] "Aunt Clara had for years labored under the delusion that I was not only perpetually 4 years old, but also a girl."

Mr. Parker: "He looks like a deranged Easter Bunny."
Mrs. Parker: "He does not!"
Mr. Parker: "He does too, he looks like a pink nightmare!"

Although I had not looked for it before it became a Food 'N Flix pick, there is a surprising amount of food inspiration in the movie. From the classic family meals Mom makes but is too busy serving to eat warm herself. Oatmeal and bacon and eggs for breakfast, Mashed potatoes, I think I spied some Salisbury steak, and who could forget the "meatloaf, smeatloaf, double-beetloaf.I hate meatloaf!" chant from Randy, "Mama's little piggy."  There is of course the ill-fated turkey and the resulting Chinese dinner with hilariously-sung Christmas carols by the waiters. Ultimately I had to go with fudge in honor of the scene where Ralphie is "helping" his father change a tire and the lug nuts fly out of his hands. Instead of an innocent "Ohhh Fuuudge!" Ralphie lets "the big one" fly, resulting in some time spent with a bar of soap.
 
Young Ralphie: "Ohhh fuuudge!"
 
Ralphie as Adult: [narrating] "Only I didn't say "Fudge." I said THE word, the big one, the queen-mother of dirty words, the "F-dash-dash-dash" word!"
  
So I made some fuuudge! The peppermint is because I was craving it, paired with dark chocolate of course, with broken candy canes on top for some holiday cheer. After making my fudge, I was in the drugstore and happened by the candy aisle where I discovered that there is actually A Christmas Story movie-branded "Ohh FFFFudge!" fudge. Oh well... (heavy sigh) I knew it wouldn't be that original of an idea--but it is a fun and tasty one. ;-)

I wanted to do a dairy-free fudge and was originally going to do a semi-healthy version but in the end, it's Christmas and I chose ultra-creamy over healthy and I am glad I did. This is a very smooth ganache-like fudge, like the inside of a good truffle with a cool burst of mint at the end. It's dairy-free, gluten-free and if you use coconut milk (and depending on the chocolate you use), soy-free too. That being said, besides the dark chocolate and unsweetened dark cocoa powder, the rest is pretty much powdered sugar and vegan margarine so not at all a health food. ;-) But it is the holidays and this fudge is more than splurge-worthy as an indulgent treat. The basic recipe is here at Food.com. After reading the reviews, I doubled the chocolate chips to get a firmer texture.

Creamy Dark Chocolate Peppermint Fuuudge! 
Adapted from 'Laurie150' via Food.com 
(Makes about 1 8x8" Pan)

1/2 cup unsweetened dark cocoa powder 4 cups powdered/icing sugar
1 cup vegan chocolate chips (I used a combination of Enjoy Life's Dark Chocolate Morsels and Semi-Sweet Mini Chips)
1/2 cup coconut milk or non-dairy milk of choice
2 Tbsp dairy-free margarine (I used Earth Balance)
2-3 tsp peppermint extract, or to taste
crushed candy cane to sprinkle on top if desired (I used an organic vegan candy cane)

Lightly spray a 8" x 8" or similarly-sized pan with cooking oil evenly and line with wax paper or parchment.

In a large bowl sift cocoa powder and powdered sugar together and stir in chocolate chips. Bring the coconut milk and dairy-free margarine to a boil over medium-high heat, stirring constantly so as not to burn it.   

Once milk mixture comes to a boil, remove pan from heat and stir into powdered sugar mixture. Stir until thoroughly combined and chocolate is completely melted. Stir in 2 teaspoons of peppermint extract. Taste and add more if desired.

Spread into prepared pan and sprinkle crushed candy cane on top if desired. Refrigerate until firm--at least 2 to 3 hours. When solid, cut into small pieces. Keep, in refrigerator until ready to serve--it will get soft if left out. 

Notes/Results: Such a dark and rich fudgy treat--sweet without being too sweet. This fudge is creamy, slightly soft and thus a bit "Fra-GEE-leh!" (It must be Italian!)" so keep it in the fridge when not enjoying it and use a small plate and refill it as needed. And, refilling will be needed as this is pretty scrumptious fudge--very truffle-like and so chocolaty with a cool burst of mint. A new favorite that I will happily make again.

The deadline for this round of Food 'N Flix is Sunday, December 28th so there is still a little time to get your entry in. Heather will be rounding up the entries on her blog shortly after. If you missed this round and love food, film and foodie films, join us for January's pick--one of my very favorites: Bridget Jones's Diary hosted by Evelyne at Cheap Ethnic Eatz.

 
Merry Christmas Eve and Happy Holidays! ;-)