Candy Cane Chocolate Fudge Food

CANDY CANE CHOCOLATE FUDGE

Steps:

• Line two 8-in. square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides.
• In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.
• Spread the chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.
• Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. squares.

CANDY CANE CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch square pan with parchment paper. Or line with aluminium foil and lightly grease.
• In a medium saucepan add the chocolate chips and sweetened condensed milk.
• Allow to melt over low heat while gently stirring.
• Once chocolate is just melted, remove the pan from the heat and gently stir in the vanilla extract.
• Pour into the prepared pan and sprinkle the candy canes over top.
• Place in the fridge to chill for at 4 hours, then cut into small pieces.

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

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 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 CHOCOLATE FUDGE

Steps:

• Line bottom and sides of an 11x7" baking dish with aluminum foil, allowing foil to hang slightly over edges of the pan. Rub foil with butter or lightly spray with nonstick cooking spray.
• Combine sugar, butter, and evaporated milk in a saucepan; bring to a boil, stirring constantly. Continue to boil, over medium heat, for 5 to 6 minutes, stirring constantly.
• Remove from heat and add chocolate; stir until melted. Add vanilla extract, peppermint extract, and marshmallows. Stir until smooth and all marshmallows are incorporated.
• Pour into prepared pan and sprinkle top with chopped crushed candy canes. Lightly press candy canes into the fudge mixture so they adhere. Refrigerate until fully chilled, at least 2 hours.
• Once chilled, use the edges of the aluminum foil to lift fudge from the pan; cut into small squares. Store fudge in the refrigerator.

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 CHOCOLATE FUDGE

Steps:

• Line two 8-inch-square baking pans with parchment or nonstick foil, leaving an overhang on 2 sides.
• In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add butter, vanilla, and salt, and stir until butter has melted.
• Spread chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.
• Using the overhang, transfer the fudge to a cutting board and cut 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.