Candy Cane Crush Fudge

I’ve been on a fudge tangent this year. I decided fudge would be just the thing to make for our Wine & Design event last Friday and in keeping with my normal way of completely overdoing every tangent I embark upon,boy, did I make a LOT of fudge. Peppermint was the number one crowd pleaser, probably because everyone thinks of peppermint this time of year. The first one to go was the dark chocolate peppermint fudge … this white chocolate version was the second most popular, very nearly selling out, but leaving me just enough to share a bit of it with my family. Since we have some mint lovers in the family, I’m glad I have a little peppermint left for them.

This white chocolate peppermint fudge not only has a layer of peppermint on bottom and top, it also has crushed candy canes stirred right into the fudge that adds pretty little bits of red peppermint to every bite. So if you (or someone you know) has a candy cane crush, make this and enjoy.

Candy Cane Crush Fudge

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 25 - 36 pieces of fudge 1x

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Store in an airtight container in the fridge until ready to eat.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Munching Monday.