Candy Cane Fudge - Delicious!

READY IN: 20mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
  • Place sugar, butter and evaporated milk in large heavy saucepan.
  • Bring to full rolling boil on medium heat, stirring constantly.
  • Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.
  • Remove from heat.
  • Add chocolate and marshmallow creme; stir until completely melted.
  • Add 1 cup of peppermint and vanilla; mix well.
  • Pour immediately into prepared pan; spread to form even layer in pan.
  • Sprinkle remaining 1/2 cup of peppermint on top.
  • Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares.
  • Store in tightly covered container at room temperature.
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