CANDY CANE FUDGE QUICK
Quick and easy . Make with one of my favorite ingredients Sweetened Condensed Milk. This is so easy and fail safe you will want to make it often. My family and friends love it.
Provided by Pat Duran
Categories Other Snacks
Time 10m
Number Of Ingredients 5
Steps:
- 1. Line a 9- inch square baking pan with foil and butter or butter spray foil.
- 2. Combine the chips and sweetened condensed milk in a heavy saucepan over low heat. Stir until melted and blended well; remove from heat and stir in the peppermint extract,candy canes and food coloring if desired. Spread evenly in bottom of the prepared pan. Chill until set(about 2 hours) then turn fudge onto cutting board; peel off foil and cut into desired number of pieces. Store covered in refrigerator.
- 3. Note: For chocolate peppermint: use 3 cups (18 oz.) semi-sweet chocolate chips instead of white chocolate.
CANDY CANE FUDGE
Sweet vanilla peppermint fudge packed with crushed candy canes! This Candy Cane Fudge NEEDS to be included on your holiday dessert plate this year!
Provided by Aimee
Categories Candy
Time 4h20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 96 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 11 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CANDY CANE FUDGE
Everyone enjoys fudge, especially around the holidays, so I created this easy recipe. Store it in the refrigerator for a refreshingly cool treat.-Vicki VanValkenburg, Demorest, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-3/4 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 17mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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 FUDGE
Every year, my best friend and I get together to do our holiday baking together. We found a new recipe last year, which we decided to try. It turned out fantastic. Both of our families really liked this fudge. So I thought I would post the recipe here, for others to enjoy. It's quick to fix (only about 15-20 minutes) and it's very easy as candy-making goes. The cooking time listed below is the minimum chilling time needed for the fudge to "set" well enough to cut into individual serving pieces.
Provided by Northwestgal
Categories Candy
Time 2h25m
Yield 2 1/4 pounds, 64 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 3.4, Sodium 15.8, Carbohydrate 8.6, Sugar 8.6, Protein 1
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