Candy Cane Fudge Delicious Recipes

CANDY CANE FUDGE

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.

CANDY CANE FUDGE

Steps:

• In a large saucepan, combine sugar, cream, butter, and salt. Heat over medium high heat and bring to a boil, stirring continuously.
• Continue boiling for 5 minutes, while stirring. Remove from heat.
• In a large mixing bowl, add marshmallow cream, white chocolate chips, and vanilla extract.
• Pour hot butter mixture over, and turn mixer on low. Blend for 1-2 minutes, until white chocolate morsels have melted, and mixture is smooth.
• Fold in chopped candy (reserve about 1 Tbsp of candy to sprinkle over top).
• Pour into an 8-inch square baking dish, lined with parchment paper. Sprinkle with remaining candy.
• Allow to set, about 4 hours at room temperature. Do not refrigerate.
• Cut into pieces and enjoy.

CANDY CANE FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside., In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes., Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer., Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board; remove foil. Cut into 1-in. squares.

CANDY CANE FUDGE - DELICIOUS!

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
• Place sugar, butter and evaporated milk in large heavy saucepan.
• Bring to full rolling boil on medium heat, stirring constantly.
• Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.
• Remove from heat.
• Add chocolate and marshmallow creme; stir until completely melted.
• Add 1 cup of peppermint and vanilla; mix well.
• Pour immediately into prepared pan; spread to form even layer in pan.
• Sprinkle remaining 1/2 cup of peppermint on top.
• Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares.
• Store in tightly covered container at room temperature.

CANDY CANE FUDGE

Steps:

• Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter.
• In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the vanilla chips are melted.
• Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips).
• When chips are completely melted, stir in the peppermint extract and crushed candy canes.
• Spread the fudge mixture evenly in the bottom of the prepared baking pan.
• Dot the top of the fudge with several drops of food coloring. (NOTE: I used about 9 drops of food coloring. But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge). With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge.
• Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.