If you’re thinking, “Why did I buy the big box of candy canes?”, I’m here to help you. You can crush them to make my Candy Cane Fudge Recipe. This is also a lovely gift if you’re going to a friend’s house or if you want to make a festive dessert board/tray. Also nice for a holiday movie night.
If you love fudge, you can also check out White Chocolate Fudge with Dark Chocolate Crumb and Kate’s Beetroot Fudge.
Candy Cane Fudge
Time: 45-90 minutes + chill time
Supplies:
Saucepan
400 grams mint-chocolate bar, broken into bits
50 grams milk chocolate bar, broken into bits
1 can of sweetened condensed milk (NOT evaporated milk)
Pinch of salt
1 teaspoon vanilla extract
3 candy canes, crushed
Scissors
Parchment or wax paper x 2
8- or 9-inch square pan
Knife
Festive ribbon for wrapping
Instructions:
1. In a saucepan, over low heat, warm the condensed milk with the chocolate bits. Stir in the salt and vanilla extract.
2. Being the mixture to a boil for 10 minutes. Stir continuously to make sure it does not stick to the pan and burn, especially on the bottom.
3. Stir for 5 minutes as it cools.
4. Spread evenly into parchment/wax paper-lined 8- or 9-inch tin or container.
5. Sprinkle the top with the crushed candy canes. Gently press into the fudge with a spatula so it becomes one with the fudge.
6. Leave lid off tin/container until it has completely cooled. Store in a cool, dry place for up to two weeks. Not that it ever lasts that long in our house.
6. Leave lid off tin/container until it has completely cooled. Store in a cool, dry place for up to two weeks. Not that it ever lasts that long in our house.
* If you don’t have a tin, let cool in a square pan. Then, when ready to wrap as a gift, turn fudge onto cutting board, peel off paper and cut into squares. Wrap in a fresh piece of parchment paper with cut edges and tied with a festive ribbon.
