RCI-DS.003.0034.001
Candy Cane Fudge
Candy Cane Fudge from the Recidemia collection
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- (10 ounce) packages vanilla baking chips2 unit
- 1 unit
- 1/2 teaspoon
- crushed candy canes1 1/2 cups
- red or green food coloring1 dash
Method
1
Line an 8x8-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
2
Combine the two 10-ounce packages of vanilla baking chips with the sweetened condensed milk in a medium saucepan over medium-low heat.
5 minutes
3
Stir constantly until the mixture is smooth and the chips are fully melted, scraping down the sides of the pan.
4
Remove the pan from heat and stir in the peppermint extract and a dash of red or green food coloring until well combined.
5
Fold in 1 cup of the crushed candy canes into the fudge mixture, reserving the remaining 1/2 cup for topping.
6
Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
7
Sprinkle the reserved 1/2 cup of crushed candy canes over the top of the fudge, pressing gently so they adhere.
8
Allow the fudge to cool to room temperature, then refrigerate for at least 2 hours until completely firm.
9
Lift the fudge from the pan using the parchment paper overhang and transfer to a cutting board.
10
Cut the fudge into small squares using a sharp knife, wiping the blade clean between cuts for neat edges.
11
Store in an airtight container at room temperature or in the refrigerator for up to 2 weeks.