Ingredients for Candy Cane Fudge
- Vanilla Baking Chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon peppermint extract
- Candy Canes
- Red Food Coloring
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How to Make Candy Cane Fudge
- Line an 8x8-inch square baking pan with aluminum foil, leaving an overhang on the sides for easy removal.
- Lightly grease the foil-lined pan with butter.
- In a medium saucepan, combine 12 ounces of white chocolate chips and 1 (14-ounce) can of sweetened condensed milk.
- Cook over medium heat, stirring frequently, until the white chocolate chips are completely melted and the mixture is smooth.
- Remove from heat and stir in 1 teaspoon of peppermint extract.
- Gently fold in 1 cup of crushed candy canes.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Add a few drops of red and green food coloring to the top of the fudge.
- Using a butter knife or toothpick, swirl the food coloring into the fudge, creating a marbled effect.
- Refrigerate for at least 2 hours, or until firm enough to cut.
- Lift the fudge from the pan using the foil overhang.
- Transfer to a cutting board and cut into 1-inch squares.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
34g
Fat
10g
Carbs
2g
