Candy Cane Fudge

Vickie Parks

By
@Northwestgal

Every year, my best friend and I get together to do our holiday baking together. We found a new recipe to try one year, and it turned out so fantastic (we both loved it), so we now make this every year. It's quick to fix (only about 15-20 minutes) and it's very easy, as candy-making goes. The cooking time listed below is the minimum chilling time needed for the fudge to "set" well enough to cut into individual serving pieces.


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Comments:

Serves:

64 pieces (about 2 1/4 pounds)

Prep:

25 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

20 oz
vanilla baking chips (or white baking morsels)
14 oz
can sweetened condensed milk
3/4-1 tsp
peppermint extract
1 1/2 c
finely crushed candy canes
8-10
drops red food coloring

Directions Step-By-Step

1
Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter. Set baking pan aside.
2
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.
3
Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially un-melted chips).
4
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.
5
Dot the top of the fudge with several drops of food coloring. With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge. (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).
6
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.

About this Recipe

Course/Dish: Candies
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tag: Quick & Easy