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Candy Cane Fudge

Candy Cane Fudge - December SRC

Prep

Cook

Total

Yield 24 pieces

Ingredients

Instructions

  1. Line a 6"x6" inch baking pan with aluminum foil and lightly coat with cooking spray.
  2. In a saucepan over medium heat cook the vanilla chips and sweetened condensed milk, stirring continuously until the vanilla chips are almost melted.
  3. Remove from heat and stir until smooth.
  4. Next stir in the peppermint extract, and crushed candy canes.
  5. Spread the fudge mixture evenly in the pan and chill for 2 hours.
  6. Slice and serve, store leftover fudge in an airtight container in the refrigerator for up to 2 weeks.

Courses candy, fudge, dessert

Recipe by It Bakes Me Happy at https://itbakesmehappy.com/2014/12/candy-cane-fudge-december-src.html