Real Recipes From Real Home Cooks ®

red velvet candy cane fudge

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 117 serving(s)
prep time 25 Min
cook time 2 Hr
method Refrigerate/Freeze

Ingredients For red velvet candy cane fudge

  • 1 tsp
    butter
  • 2 pkg
    (12 ounces each) white baking chips, divided
  • 2/3 c
    semisweet chocolate chips
  • 3 tsp
    shortening, divided
  • 1 can
    (14 ounces) sweetened condensed milk
  • 1 1/2 tsp
    red paste food coloring
  • 4 c
    powdered sugar, divided
  • 6 oz
    cream cheese, softened
  • 1 tsp
    vanilla
  • 1/4 tsp
    peppermint extract
  • 3 Tbsp
    crushed peppermint candies

How To Make red velvet candy cane fudge

  • 1
    Line a 13x9-in. pan with foil; grease foil with butter. In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan.
  • 2
    In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners’ sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
  • 3
    Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
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