Smooth, creamy Candy Cane Fudge is loaded with peppermint flavor and bits of crushed peppermint, just in time for your holiday parties and it makes a great gift!
This month I was assigned Ashley’s blog, Cheese Curd in Paradise and since it is December, I knew I wanted to choose something festive. Her Candy Cane Fudge jumped right out at me and I knew I had to make some! I love fudge, it’s my biggest sweet weakness during the holidays, I can’t pass the dessert table without snagging a piece. Ashley said it best when she described how insanely easy this fudge is to make. Whenever I can make candy without a thermometer and 30 minutes of stirring over a hot pan I am a happy girl.
I just want to take a quick minute to thank Sarah our lovely organizer of The Secret Recipe Club for all of the hard work and dedication she puts into making this such a fun club to be a part of. I also want to say thank you to Camilla, you’re amazing, you work so hard and Group B wouldn’t be the organized success that it is without you! To the rest of Group B, Merry Christmas and Happy New Year, I am sad to say that after much deliberation I have decided that this will be my last month in the club. I have had so much fun cooking and baking from your websites over the last few years.
Thanks again Ashley for a delicious recipe, I just know that it will make a great addition to our Christmas dessert selection. I’m planning on making another batch soon to give away to friends along with a few of my favorite holiday goodies. Plus I can’t wait to try this Candy Cane Fudge with a layer of dark chocolate on the bottom, because everything is better with chocolate, am I right? I hope you’ll get a chance to try its soon; enjoy and happy holidays!
Candy Cane Fudge - December SRC
Yield 24 pieces
- 10 oz vanilla baking chips
- 7 oz sweetened condensed milk
- 1/4 teaspoon peppermint extract
- 3/4 c crushed candy canes
- Line a 6"x6" inch baking pan with aluminum foil and lightly coat with cooking spray.
- In a saucepan over medium heat cook the vanilla chips and sweetened condensed milk, stirring continuously until the vanilla chips are almost melted.
- Remove from heat and stir until smooth.
- Next stir in the peppermint extract, and crushed candy canes.
- Spread the fudge mixture evenly in the pan and chill for 2 hours.
- Slice and serve, store leftover fudge in an airtight container in the refrigerator for up to 2 weeks.
Courses candy, fudge, dessert
Check out all the posts this month from Group B of the Secret Recipe Club: