Combine first 5 ingredients in a heavy 3 qt. saucepan. Bring mixture to a boil over medium heat stirring constantly. Cover and boil 3 minutes. Remove lid and cook until 234 degrees on a candy thermometer soft ball stage). Remove from heat and cool 10 minutes. Add butter and 1/4 t peppermint extract. Beat until mixture thickens and begins to lose its gloss.

Pour mixture into buttered 8 inch square pan. Cool and cut into squares. Place squares 1/2 inch apart on a waxed paper lined baking sheet. mix together remaining ingredients, stirring until blended. Drizzle glaze over each piece of fudge.