Candy Cane Fudge - Christmas Recipe
Peppermint Bark Fudge - From Coconut & Lime Blog
Ingredients:
14 oz sweetened condensed milk
12 oz high quality semisweet chocolate chips*
1 1/2 tablespoons butter
1/4 cup peppermint pieces (about 4 candy canes)**
Directions:
In shallow, heavy pot, heat the butter and chips over low heat until melted. Stir to occasionally. Remove from heat and stir in the condensed milk and candy canes until the mixture is smooth and uniform. Pour into a buttered 8x8 inch baking dish and allow to cool 15 minutes. Then refrigerate the fudge for 2 hours or up to overnight. Unmold (if it sticks, run the point of a knife along all four sides and slide a thin spatula underneath to remove) and cut into 1 inch squares. Store at room temperature in an air tight container.
Yield: roughly 40 squares
Note: I do recommend storing anything made with peppermint in a separate container from anything else because over time, the mint flavor will permeate other foods. When giving candy or cookies as gifts, I always pack anything with peppermint candy, chips or extract in a separate tightly sealed bag or container.
I'm making this tomorrow for a Morning tea we are having :) I'm also going to sprinkle to tops of the fudge with broken candy canes :)
