Fudge is one of those decadent and rich treats that is actually a cinch to make at home! The great thing about it is its versatility; you can cater fudge to basically any occasion, with any flavoring you like, making it one of the most thoughtful edible gifts you could give someone. So you can only imagine that when the days get shorter and colder, and we start to approach the holiday season, fudge is the dessert that ‘s on our mind a lot; trying to think of what to bring to that office party? Make up some salted fudge. Gifts for your children ‘s teachers? Peanut butter swirl fudge has got your back.
However, when it comes to those Hanukkah, Christmas or New Year parties, our favorite treat is definitely the Candy Cane fudge! Sweet, mint-y chocolate (with just a touch a salt to cut the sweetness) is absolutely the way to go, and we know if you make it, you ‘ll love it just as much as we do!
Candy Cane Fudge
Makes 4-5 dozen pieces
- 2 (12 oz.) bags semi-sweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- 1 cup candy canes, crushed
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon sea salt
- Line two, 8×8-inch baking dishes with parchment paper, making sure to leave extra paper on both ends to easily pull fudge out.
- In a medium saucepan, heat chocolate chips and condensed milk over low heat, stirring until melted and smooth.
- Once homogeneous, stir in vanilla and peppermint extracts and salt, stirring until completely incorporated.
- Divide mixture evenly between baking dishes, then sprinkle crushed candy cane pieces over the tops of both trays of fudge, gently pressing them in so they adhere.
- Refrigerate fudge for 2-4 hours, or overnight, until completely set and chilled.
- Remove parchment paper from baking dishes, slice fudge into small squares and serve immediately or store in an air-tight container for up to 2 weeks.
Recipe adapted from Six Sisters ‘ StuffSKM: below-content placeholder