CANDY CANE FUDGE
Soft, sweet and perfectly pepperminty, this ultra-easy and eye-catching fudge will be voted the most likely to steal the show on your holiday cookie tray.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 7 g, TransFat 0 g
CANDY CANE FUDGE
This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and was gone quickly!
Provided by Tina McKellar Musial
Categories Desserts Candy Recipes Fudge Recipes
Time 2h20m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.1 g, Cholesterol 2.1 mg, Fat 2.9 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 27.4 mg, Sugar 6.9 g
CANDY CANE FUDGE QUICK
Quick and easy . Make with one of my favorite ingredients Sweetened Condensed Milk. This is so easy and fail safe you will want to make it often. My family and friends love it.
Provided by Pat Duran
Categories Other Snacks
Time 10m
Number Of Ingredients 5
Steps:
- 1. Line a 9- inch square baking pan with foil and butter or butter spray foil.
- 2. Combine the chips and sweetened condensed milk in a heavy saucepan over low heat. Stir until melted and blended well; remove from heat and stir in the peppermint extract,candy canes and food coloring if desired. Spread evenly in bottom of the prepared pan. Chill until set(about 2 hours) then turn fudge onto cutting board; peel off foil and cut into desired number of pieces. Store covered in refrigerator.
- 3. Note: For chocolate peppermint: use 3 cups (18 oz.) semi-sweet chocolate chips instead of white chocolate.
CANDY CANE FUDGE
Everyone enjoys fudge, especially around the holidays, so I created this easy recipe. Store it in the refrigerator for a refreshingly cool treat.-Vicki VanValkenburg, Demorest, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-3/4 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 17mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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