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Peppermint fudge

Course Snack
Cuisine American
Keyword candy cane fudge, christmas candy, holiday fudge, peppermint fudge
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 36 pieces
Two-layer white and semi-sweet chocolate fudge studded with crushed candy cane. Cut into small squares for holiday cookie trays or gift tins.

Ingredients

  • 14 oz can sweetened condensed milk divided in half
  • 1 1/2 cups white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract or 1/2 teaspoon peppermint extract, divided between layers
  • 1 cup chopped candy cane pieces divided between layers

Directions

  • Line an 8-inch square pan with wax or parchment paper.
  • Melt the white chocolate with half of the condensed milk (in short microwave bursts or over simmering water). Stir in half of the extract, pour into the pan, and sprinkle with half of the candy cane pieces.
  • Melt the semi-sweet chocolate with the other half of the condensed milk and the rest of the extract. Pour it over the white layer, spread to the edges, and finish with the remaining candy cane.
  • Let cool completely at room temperature or in the refrigerator, then cut into squares 1 to 1 1/2 inch wide.

Notes

Cool fully before sealing airtight (trapped moisture melts the candy cane). Keeps about a week at room temperature, longer in the refrigerator or freezer.

Nutrition

Serving: 23g | Calories: 96kcal | Carbohydrates: 13g | Protein: 1.5g | Fat: 4.6g | Saturated Fat: 2.8g | Trans Fat: 0g | Cholesterol: 5.2mg | Sodium: 21mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 32IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 0.2mg

Nutrition is an estimate per serving from USDA FoodData Central, for 36 pieces. Brands and portions vary, so use it only as an approximation.