Candy Cane Fudge

Recipe by Northwestgal
READY IN: 2hrs 25mins
SERVES: 64
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (10 ounce) packages vanilla baking chips (or white baking morsels)
  • 34 - 1
    teaspoon peppermint extract (depending on preferences)
  • 1 12
    cups finely-crushed candy canes
  • red food coloring
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DIRECTIONS

  • 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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