Candy Cane Fudge
photo by NorthwestGal
- Ready In:
- 2hrs 25mins
2 1/4 pounds
- 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
- Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter.
- 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.
- Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips).
- When chips are completely melted, stir in the peppermint extract and crushed candy canes.
- Spread the fudge mixture evenly in the bottom of the prepared baking pan.
- 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.
- 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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Although I'm not a big fan of peppermint candy canes, that's what I used for this recipe, then sent it off with my other half to share at work ~ Big success, there, so I can't complain! AND, I'd so fascinated by the way it all turned out, that I'm now keeping an eye out for non-peppermint canes (I KNOW they're out there) to use in making another batch of this fudge ~ I definitely want to have it around for the winter holidays! [Made & reviewed for one of my co-hosts during the current Pick A Chef]
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