Sparkling Icy Crunch Fudge

Submitted by Cecily Parsley

"This is simple enough for kids to make, with adequate supervision. It turns out quite impressive-looking with a pleasant texture/flavour contrast. Makes a perfect gift for teachers, youth leaders, etc. Adapted from Canadian Family Magazine."

 

• Ready In: 2hrs 15mins
• Ingredients: 3
• Yields: 64 squares

ingredients

• 1 (225 g) package clear mint hard candies
• 2 1⁄2 cups semi-sweet chocolate chips
• 1 (300 ml) can sweetened condensed milk

directions

1. Line an 8 inch square pan with waxed paper, using two 15" by 7" strips. Cross one strip over the other, at right angles; so that strips hang equally over all sides of the pan. This makes removal much easier.
2. Unwrap candies and put them in a heavy-duty freezer bag. Smash with a wooden meat mallet or the bottom of a heavy pot until finely crushed.
3. In a 1.5 - 2 L microwave-safe bowl, stir together chocolate chips and condensed milk.
4. Microwave, uncovered, at medium power for 1 minute. Wearing oven mitts, remove bowl from microwave; stir well.
5. Return to microwave and and heat again, uncovered, at medium power for another 1 minute. Remove bowl once again; and stir well until smooth.
6. Measure out 1/4 cup crushed candy, set aside. Pour remaining crushed candy into chocolate mixture and stir well. Using a stiff, heatproof spatula, scrape fudge into prepared pan. Push mixture into all four corners of pan until evenly distibuted, smoothing top with spatula.
7. Sprinkle reserved candy evenly over top, pressing down gently with your hands so it sticks to the fudge. Fold paper over top of the pan. Refrigerate 1-2 hours, until firm.
8. Lift fudge out of pan by grasping edges of waxed paper. Place on a board, and carefully peel off waxed paper. Cut into small squares. Put each square in a paper candy cup. Arrange in festive gift boxes.
9. Can be stored, refrigerated for up to 3 days.