Today, I am sharing one of the easiest fudge recipes ever. And it makes a fabulous last minute treat for any chocolate lover. Sprinkled crushed candy canes over the top add beautiful color and flavor, and Christmas cheer
Candy Cane Chocolate Fudge
recipe from Woman's Day, December 2010
2 cups (12 oz) bittersweet or semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 Tbsp cold unsalted butter
1 tsp pure vanilla extract
1/8 tsp kosher salt
1/3 cup crushed candy canes (from about 4 medium)
Unwrap the candy canes and place in a ziplock bag. Crush them with the back of a big spoon.
Set aside. Line a square pan (8x8) with parchment paper, leaving an overhang on two sides.
In a small saucepan, combine the chocolate chips and the sweetened condensed milk.
Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth.
Add the butter, vanilla and salt, and stir until the butter has melted.
Spread the chocolate mixture evenly into the prepared pan and sprinkle with the candy canes.
Lightly press the candy canes into the top of the fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.
Using the overhangs, transfer the fudge to a cutting board and cut into 1 inch squares.
This recipe is easily doubled if you want to make lots of fudge.
Share the love this holiday season. Martha has some gorgeous baking box sets, complete with ribbons and labels, perfect for packaging fudge. You can find them at Joann's, Michaels or even TJMaxx.
Photos by Travis.