Candy Cane Fudge Recipes

CANDY CANE FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white vanilla baking chips uncovered on High 1 minute. Spoon frosting over chips. Microwave uncovered on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Stir in peppermint extract.
• Place 1/2 cup fudge mixture into small bowl; tint red by stirring in food color to desired color.
• Spread untinted fudge mixture into pan. Drop heaping tablespoons of red fudge mixture in pan to create random pattern. Pull table knife through layers for marbled design. Sprinkle crushed candies over top. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Using sharp knife, cut into 8 rows by 8 rows, cleaning knife blade after each cut. Store covered in refrigerator.

CANDY CANE FUDGE

Steps:

• Line an 8 inch square baking pan with aluminum foil, and grease the foil.
• 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.
• Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

CANDY CANE FUDGE

Steps:

• Line an 8×8 dish with foil and coat lightly with nonstick spray. Set aside.
• In a heat-safe bowl placed over a pot of simmering water melt the white chips and sweetened condensed milk together, stirring very frequently. Remove from over the heat when the chips are just melted. Stir in the peppermint extract until combined, and then stir in the candy canes.
• Add a drop or two of red food coloring and swirl it through.
• Press the mixture into the prepared pan and chill for 2 hours until set.
• Cut into pieces.
• Store airtight at room temperature for up to 5 days.

CANDY CANE FUDGE

Steps:

• In a large saucepan, combine sugar, cream, butter, and salt. Heat over medium high heat and bring to a boil, stirring continuously.
• Continue boiling for 5 minutes, while stirring. Remove from heat.
• In a large mixing bowl, add marshmallow cream, white chocolate chips, and vanilla extract.
• Pour hot butter mixture over, and turn mixer on low. Blend for 1-2 minutes, until white chocolate morsels have melted, and mixture is smooth.
• Fold in chopped candy (reserve about 1 Tbsp of candy to sprinkle over top).
• Pour into an 8-inch square baking dish, lined with parchment paper. Sprinkle with remaining candy.
• Allow to set, about 4 hours at room temperature. Do not refrigerate.
• Cut into pieces and enjoy.

CANDY CANE FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside., In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes., Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer., Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board; remove foil. Cut into 1-in. squares.

CANDY CANE WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares.

CANDY CANE FUDGE - DELICIOUS!

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
• Place sugar, butter and evaporated milk in large heavy saucepan.
• Bring to full rolling boil on medium heat, stirring constantly.
• Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.
• Remove from heat.
• Add chocolate and marshmallow creme; stir until completely melted.
• Add 1 cup of peppermint and vanilla; mix well.
• Pour immediately into prepared pan; spread to form even layer in pan.
• Sprinkle remaining 1/2 cup of peppermint on top.
• Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares.
• Store in tightly covered container at room temperature.

RED VELVET CANDY CANE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with butter., In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, the chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan., In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners' sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

CANDY CANE FUDGE

Steps:

• Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter.
• In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the vanilla chips are melted.
• Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips).
• When chips are completely melted, stir in the peppermint extract and crushed candy canes.
• Spread the fudge mixture evenly in the bottom of the prepared baking pan.
• Dot the top of the fudge with several drops of food coloring. (NOTE: I used about 9 drops of food coloring. But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge). With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge.
• Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.