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    You are in: Home / Recipes / Candy Cane Fudge Recipe
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    Candy Cane Fudge

    Candy Cane Fudge. Photo by NorthwestGal

    1/1 Photo of Candy Cane Fudge

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    NorthwestGal's Note:

    Every year, my best friend and I get together to do our holiday baking together. We found a new recipe last year, which we decided to try. It turned out fantastic. Both of our families really liked this fudge. So I thought I would post the recipe here, for others to enjoy. It's quick to fix (only about 15-20 minutes) and it's very easy as candy-making goes. The cooking time listed below is the minimum chilling time needed for the fudge to "set" well enough to cut into individual serving pieces.

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    Ingredients:

    Serves: 64

    Yield:

    pounds

    Units: US | Metric

    • 2 (10 ounce) packages vanilla baking chips (or white baking morsels)
    • 14 ounces sweetened condensed milk
    • 3/4-1 teaspoon peppermint extract (depending on preferences)
    • 1 1/2 cups finely-crushed candy canes
    • red food coloring

    Directions:

    1. 1
      Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter.
    2. 2
      In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the vanilla chips are melted.
    3. 3
      Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips).
    4. 4
      When chips are completely melted, stir in the peppermint extract and crushed candy canes.
    5. 5
      Spread the fudge mixture evenly in the bottom of the prepared baking pan.
    6. 6
      Dot the top of the fudge with several drops of food coloring. (NOTE: I used about 9 drops of food coloring. But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge). With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge.
    7. 7
      Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.

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    Ratings & Reviews:

    • on December 22, 2010

      55

      Yum! What a lovely, sweet and fresh confection! I used white chocolate instead of vanilla chips and a 9" pan. About 250 g of polkagrisar yielded the 1,5 c of crushed peppermint candy needed! Very good - will become a Christmas staple! Thank you NorthwestGal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2009

      55

      yum. tried it also with cinnamon extract b/c my hubby doesn't like peppermint - but that was no good - definitely better with peppermint so i will stick with the peppermint and anyone who doesn't like it doesn't get any! :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2009

      45

      This is pretty good fudge. I think it would have been better if I had used a better white chocolate. I used toll house chips. I also didn't have even 3/4 tsp peppermint and ended up using 1/2 which seemed perfect to me - not too much but enough to flavor it. I opted to leave out the food coloring.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Candy Cane Fudge

    Serving Size: 1 (15 g)

    Servings Per Recipe: 64

    Amount Per Serving
    % Daily Value
    Calories 67.8
     
    Calories from Fat 30
    44%
    Total Fat 3.3 g
    5%
    Saturated Fat 2.0 g
    10%
    Cholesterol 3.3 mg
    1%
    Sodium 15.8 mg
    0%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 8.6 g
    34%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    candy canes

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