Candy Cane Fudge

Candy Cane Fudge

297 Reviews 34 Pics
  • Prep

    20 m
  • Ready In

    2 h 20 m
TINAMARIE11
Recipe by  TINAMARIE11

“This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and was gone quickly!”

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Ingredients

Adjust Servings

Original recipe yields 2 1/4 pounds

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Directions

  1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
  2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
  3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

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Reviews (297)

Rate This Recipe
emily
246

emily

I doubled this recipe because I needed a lot of it. I put it in a 9x13 pan and used two boxes or 24 candy canes crushed up. I also added a 1/4 tsp more of the extract and used a few drops of red food coloring adding one drop add a time. After adding each drop I stirred it just enough to give it a swirling effect. Without the red food coloring it was a pale yellow/cream color which I thought was unappetizing. I cooled it in the fridge then cut it into 1 inch squares. I brought a plate of it to a holiday party and the hostess was kind of upset that all of my candy was eaten and her fancy sweets from the bakery were leftover. This is a GREAT recipe.

tyork
221

tyork

This is so easy and tastes great also!! I made this one time, and have had 5 people ask for the recipe! Cut the recipe in half, use a round cake pan, using the empty can of condensed milk in the middle put the fudge around the can and you can make a wreath and decorate it. So easy and beautiful.

Kim Hampton
116

Kim Hampton

Everyone loved this fudge! Instead of just mixing in the food coloring I did a swirl effect right before putting it in the refrigerator.

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Nutrition

Amount Per Serving (64 total)

  • Calories
  • 89 cal
  • 4%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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