I decided to get creative today. I came up with this fudge,and design. Oh my goodness! This fudge is fantastic and so simple. The candy cane with the chocolate is awesome.
The Andes Peppermint Crunch baking chips are really good.I had bought them last week, and I wasn't sure what I was going to do with them.I am going to have this on my table at Christmas.
1Parchment paper line a round cake pan. Get a ramekin,or tiny glass for center of ring. Wrap parchment paper over ramekin and tuck under. Place in the center of the parchment lined cake pan with bottom side down. You can parchment line anything if need be.As long as it creates a center hole.
2Take 3/4 of the can of condensed milk and pour over the 3 cups of chocolate chips in a microwave safe bowl.Add 1/2 tsp of peppermint extract, and stir them together. set microwave time for 30 seconds,then stir. Keep doing this until chocolate is nicely melted nice and smooth.
3Spread in the pan around the center ramekin.Hold ramekin down while doing this. Don't want it to move,and smooth chocolate nicely.
4Take half the bag of Andes baking chips,and some of the crushed candy cane,and sprinkle over chocolate and press in to top part of chocolate fudge. Reserve a little crushed candy cane for center inside of ring.
5Get another microwave bowl and mix 5 ounces( half the bag of Andes peppermint crunch) and stir with the remaining condensed milk. Microwave the same as in step 2. pour over candy cane mixture and gently smooth around the ring. At this point you can add colored candy for a festive look. I sliced the tops off of some gum drops,but colored m&m's would work well too.Gently remove center ring and press crushed candy cane along inside of ring hole. Refrigerate for 2-3 hours
6Carefully lift the parchment filled candy out paper and all. Set on counter.Gently remove paper from the bottom of fudge ring, and place on platter. Nice for a party at dessert time.
7Note if you just want to use this recipe for fudge follow the steps with out ring in a square parchment lined pan.