Monday, December 8, 2014

Recipe Corner: Candy Cane Lane Fudge

This year brings a new holiday treat in my recipe box. I made this candy cane fudge for treat sacks last weekend for my Christmas in Connecticut outing and it was welcomed by gleeful recipients. I hope you will enjoy this treat and share it with those you love during this season of joy.

"Candy Cane Lane Fudge"

2½ cups sugar
½ stick salted butter
10 tablespoons evaporated milk 
1 (7 oz.) jar marshmallow creme 
8 ounces (1/3 bag) white chocolate baking chips
½ cup peppermint candies or candy canes, finely crushed
1/4 teaspoon peppermint extract
8 drops red food coloring

Line a 9-inch square pan with foil so that foil extends over sides of pan. Spray with cooking spray or grease the foil with butter. Place peppermint candies or candy canes into a plastic bag, set it on a cutting board surface and use a rolling pin to roll over the bag until the candies are crushed.  Set aside. In large saucepan, combine sugar, butter and evaporated milk. Melt butter and bring to a boil. Reduce to medium heat and continue boiling, stirring constantly. Remove from heat and add marshmallow creme and white chocolate chips. Stir until melted and smooth, then stir in crushed peppermint. Add peppermint extract and mix well. Pour mixture into prepared pan. Spread out 8 drops of food coloring over the top of the fudge and use a knife to swirl top of fudge. Cool to room temperature. Refrigerate until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Makes 36 pieces. Store in an airtight container at room temperature. Enjoy!

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