CANDY CANE WHITE CHOCOLATE FUDGE
Candy canes add festive flavor to this classic white chocolate fudge.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield about 115 pieces (3 pounds)
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
- Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares.
CANDY CANE CHOCOLATE FUDGE
Steps:
- Line an 8x8 inch square pan with parchment paper. Or line with aluminium foil and lightly grease.
- In a medium saucepan add the chocolate chips and sweetened condensed milk.
- Allow to melt over low heat while gently stirring.
- Once chocolate is just melted, remove the pan from the heat and gently stir in the vanilla extract.
- Pour into the prepared pan and sprinkle the candy canes over top.
- Place in the fridge to chill for at 4 hours, then cut into small pieces.
Nutrition Facts : Calories 48 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CANDY CANE FUDGE
This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and was gone quickly!
Provided by Tina McKellar Musial
Categories Desserts Candy Recipes Fudge Recipes
Time 2h20m
Yield 64
Number Of Ingredients 5
Steps:
- Line an 8 inch square baking pan with aluminum foil, and grease the foil.
- Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
- Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.1 g, Cholesterol 2.1 mg, Fat 2.9 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 27.4 mg, Sugar 6.9 g
CANDY CANE CHOCOLATE FUDGE
This delicious candy cane chocolate fudge only uses 4 ingredients and so quick and easy to make!
Provided by Vanya
Categories Christmas
Time 1h10m
Number Of Ingredients 4
Steps:
- Melt chocolate in a saucepan on a low heat, add condensed milk and butter then stir until well combined.
- Pour into a lined tray and set aside.
- Unwrap candy canes and put them into a plastic bag. Break into small pieces with a rolling pin then sprinkle over the chocolate fudge.
- Chill in the fridge until set then chop into bite sized pieces.
- Store in an airtight container in the fridge.
Nutrition Facts : Calories 96 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 19 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CANDY CANE CHOCOLATE FUDGE
This delectable fudge is rich and silky-and only requires 10 minutes of hands-on prep work! It's fantastic with crushed candy canes (as shown), as well as crushed pistachios or toasted coconut.
Categories Christmas recipes holiday recipes peppermint fudge chocolate candy cane chocolate fudge Fudge peppermint chocolate fudge Candy Cane Chocolate Fudge
Time 3h15m
Yield 64
Number Of Ingredients 6
Steps:
- Line two 8-in. square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides.
- In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.
- Spread the chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.
- Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. squares.
Nutrition Facts : Calories 96 calories
CANDY CANE FUDGE
Soft, sweet and perfectly pepperminty, this ultra-easy and eye-catching fudge will be voted the most likely to steal the show on your holiday cookie tray.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 64
Number Of Ingredients 5
Steps:
- Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large microwavable bowl, microwave white vanilla baking chips uncovered on High 1 minute. Spoon frosting over chips. Microwave uncovered on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Stir in peppermint extract.
- Place 1/2 cup fudge mixture into small bowl; tint red by stirring in food color to desired color.
- Spread untinted fudge mixture into pan. Drop heaping tablespoons of red fudge mixture in pan to create random pattern. Pull table knife through layers for marbled design. Sprinkle crushed candies over top. Refrigerate uncovered until set, about 1 hour.
- Remove from pan by lifting foil; peel foil away. Using sharp knife, cut into 8 rows by 8 rows, cleaning knife blade after each cut. Store covered in refrigerator.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 7 g, TransFat 0 g
CANDY CANE CHOCOLATE FUDGE
Love peppermint AND chocolate? This luscious fudge is the best of both worlds. Grab some candy canes, marshmallows and chocolate chips, and read on!
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 15 pieces
Number Of Ingredients 8
Steps:
- Line bottom and sides of an 11x7" baking dish with aluminum foil, allowing foil to hang slightly over edges of the pan. Rub foil with butter or lightly spray with nonstick cooking spray.
- Combine sugar, butter, and evaporated milk in a saucepan; bring to a boil, stirring constantly. Continue to boil, over medium heat, for 5 to 6 minutes, stirring constantly.
- Remove from heat and add chocolate; stir until melted. Add vanilla extract, peppermint extract, and marshmallows. Stir until smooth and all marshmallows are incorporated.
- Pour into prepared pan and sprinkle top with chopped crushed candy canes. Lightly press candy canes into the fudge mixture so they adhere. Refrigerate until fully chilled, at least 2 hours.
- Once chilled, use the edges of the aluminum foil to lift fudge from the pan; cut into small squares. Store fudge in the refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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