White Chocolate Candy Cane Fudge
Featured Pinch Tips Video
- 3 c
- 3/4 c
- 2/3 c
- evaporated milk
- 1 pkg
- 12 oz. white baking chips
- 1 pkg
- 7 oz. marshmallow cream
- 1 tsp
- vanilla extract
- 1/3 c
- crushed candy canes or peppermints
- 1/4 c
- coarsely crushed candy canes or peppermints
1Bring sugar, butter and milk to a boil in a large saucepan over med.-high heat.Reduce heat to medium; boil 5 to 8 minutes or until mixture reaches 234*F., gently stirring occasionally. Remove from heat.
2Stir in chips, marshmallow cream and vanilla. Stir in finely crushed candy. Pour in a buttered 13x9 inch pan. Sprinkle with coarsely crushed candy.
3Refrigerate 4 hours or till firm. I just set my pan in the cold oven and left it overnite. It hardened very nicely.
4I also crushed my mints in my little chopper and sifted the larger pieces from the crushed powder. I used the powder and the small pieces in the fudge.