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Desserts -
Candy Cane Fudge
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| INGREDIENTS |
- 31/3 cups vanilla baking chips
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1 (14 ounce) can sweetened condensed milk
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2 teaspoons peppermint extract
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1½ cups crushed candy canes (about 50 mini candy canes)
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4 drops red or green liquid food coloring (optional)
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| INSTRUCTIONS |
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. |
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