Side Pannel
Candy Cane Crush Fudge
- Prep Time: 10 mins
- Cooking Time: 10 mins
- Serves: 36 pieces of fudge
Candy Cane Crush Fudge
- Recipe Submitted by maryjosh on 11/05/2019
Ingredients List
- For the top/bottom: 1 cup Andes peppermint chunks
- For the fudge:
- 1 lb. white chocolate, chopped (or white chocolate chips)
- 1 14-oz. can fat-free sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 Tablespoons crushed peppermint candy canes
- For the top: 1 - 2 Tablespoons crushed peppermint candy canes
Directions
Line a 9x9x2-inch pan with wax paper, then spray the wax paper with cooking spray. Spread 1/2 cup of the Andex peppermint chunks across the wax paper, trying to get it as evenly distributed as possible.
In a medium microwave-safe bowl, stir together the white chocolate, condensed milk, and extracts. Microwave on high for 1 minute, then stir well, watching to see how well the chocolate is melting. Microwave another 30 seconds, stir again, trying to get all the chocolate to melt just by stirring. If necessary, microwave another 30 seconds and stir some more and repeat until the chocolate is all melted and the mixture is shiny and smooth.
Once all the chocolate is melted and the mixture is the texture of a very thick cake batter, stir in the crushed candy canes, then pour into the pan, trying to smooth it out evenly over the entire pan. Use a spatula to spread the fudge evenly over the pan, then sprinkle with the rest of the Andes peppermint chunks and the crushed candy cane for the top. Press down gently with your hand on the candy to push the candy into the fudge. The Andes chunks will melt a bit--this is good.
Put in a cool place (such as the fridge) until the fudge is completely cooled, at least two hours or longer. Cut into 1-inch squares using a knife heated under hot tap water, rinsing the knife again in hot water between cuts.
Store in an airtight container in the fridge until ready to eat.
In a medium microwave-safe bowl, stir together the white chocolate, condensed milk, and extracts. Microwave on high for 1 minute, then stir well, watching to see how well the chocolate is melting. Microwave another 30 seconds, stir again, trying to get all the chocolate to melt just by stirring. If necessary, microwave another 30 seconds and stir some more and repeat until the chocolate is all melted and the mixture is shiny and smooth.
Once all the chocolate is melted and the mixture is the texture of a very thick cake batter, stir in the crushed candy canes, then pour into the pan, trying to smooth it out evenly over the entire pan. Use a spatula to spread the fudge evenly over the pan, then sprinkle with the rest of the Andes peppermint chunks and the crushed candy cane for the top. Press down gently with your hand on the candy to push the candy into the fudge. The Andes chunks will melt a bit--this is good.
Put in a cool place (such as the fridge) until the fudge is completely cooled, at least two hours or longer. Cut into 1-inch squares using a knife heated under hot tap water, rinsing the knife again in hot water between cuts.
Store in an airtight container in the fridge until ready to eat.
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