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Desserts - Candy Cane Fudge

  • 31/3 cups vanilla baking chips
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons peppermint extract
  • 1½ cups crushed candy canes (about 50 mini candy canes)
  • 4 drops red or green liquid food coloring (optional)

Line bottom and sides of an 8-inch square baking pan with nonstick foil.
Melt vanilla chips with condensed milk in a heavy saucepan over medium low heat, stirring constantly, for about 4 minutes or until just melted. Remove pan from heat. Working quickly, stir in peppermint extract and 1¼ cups candy canes.
Quickly spread fudge in prepared pan. If using food coloring, make a depression in each quadrant of fudge; add a drop to each. Quickly swirl the food coloring into the fudge with knife.
Smooth the surface with a rubber spatula. Sprinkle remaining ¼ cup candy canes over top and press into fudge.
Chill, uncovered, until firm, about one hour. Lift fudge using foil, peel, and cut into 1-inch squares.
*Note: Mini candy canes are easier to crush and provide more color than regular-sized ones. Remember to swirl if you want a more candy cane-like look.
Fudge keeps for one week, chilled and covered. For best flavor, serve at room temperature.
Submitted By: Nancy Darnell
Coldwater, Ms.
Desoto County Co-op (Mississippi)
Number of Servings: 0
Print 3x5 recipe cards
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