Candy Cane Fudge

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      1 1/2 cups granulated sugar
      1/2 cup butter or margarine
      1 5 oz can evaporated milk
      1 7 oz jar marshmallow cream
      3 cups semisweet chocolate chips
      1/2 tsp vanilla extract
      2 cups candy cane pieces or peppermint pieces, crush whole candies in plastic bag prior to measuring

      Lightly grease a foil lined 9 x 9 x 2 inch pan and set aside. Heat sugar, butter, milk and marshmallow cream in heavy 3 qt saucepan over medium heat until mixture boils. Make sure to stir constantly to prevent burning.

      Boil and stir for 5 minutes. Add chocolate chips and vanilla, stirring until chips are melted. Stir in candy cane pieces.

      Remove from heat and immediately spread into prepared pan. Refrigerate overnight. Cut fudge into 1 inch squares.

      Store in airtight container in fridge to maintain freshness. Prior to serving, let stand 20-60 minutes for a creamy treat.

      Notes: The treat is perfect for holiday gatherings, and the peppermint is an awesome substitute for nuts.

      Number of Servings: Makes 4 lbs.

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