Ingredients for Candy Cane Chocolate Fudge
- Chips
- Sweetened Condensed Milk
- Unsalted Butter
- Pure Vanilla Extract
- Kosher Salt
- Candy Cane
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How to Make Candy Cane Chocolate Fudge
- Line two 8-inch-square baking pans with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal.
- In a medium saucepan over low heat, combine 2 cups semi-sweet chocolate chips and 1 (14-ounce) can of sweetened condensed milk.
- Stir frequently until the chocolate is completely melted and the mixture is smooth and glossy. This should take about 5-7 minutes.
- Remove from heat and stir in 1/2 cup (1 stick) unsalted butter, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt until the butter is fully melted and incorporated.
- Pour the chocolate mixture evenly into the prepared pans.
- Crush 8-10 candy canes into small pieces. Sprinkle evenly over the top of the fudge, gently pressing them into the surface.
- Refrigerate for at least 3 hours, or up to 2 weeks, until firm.
- Lift the fudge from the pans using the parchment paper overhang. Cut into 1-inch squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
2g
Carbs
1g
