A few weeks ago it seemed Christmas couldn’t get here fast enough. Now it’s December 12th and I have absolutely no idea what happened to the last half of November or the first half of December, the time in which a wise person would have done most of her Christmas shopping to avoid the sweaty, elbowing, glassy-eyed, merchandise-crazed mobs rapidly taking over the city. On that note… how would everyone like a homemade gift this year?! Say, FUDGE perhaps?
I think I have already professed my love for all things mint and chocolate. Candy canes and fudge should be together forever. This recipe has candy canes both melted into the gooey chocolate, and sprinkled on top for crunch and pretty colour.
This is the super easy way to make fudge – using melted marshmallows. I could have busted out my trusty candy thermometer and coaxed some hot sugar into a soft ball stage, but really, fudge done the easy way is delicious and much less fussy. Sometimes you need less fussy this time of year, don’t you agree?
Candy cane Fudge
Adapted from Everyday Food Magazine
- nonstick spray, for baking pan
- 2 1/4 cups (16 oz) semisweet chocolate, chopped (or chocolate chips)
- 12 candycanes, plus 2 for garnish
- 3/4 cup heavy cream
- 3 1/2 cups mini marshmallows
- 5 tbsp butter
- 1 1/4 cups sugar
- 1/4 tsp salt
1. Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper, one in each direction, leaving 2 inches of overhang on all sides; spray parchment. Place chocolate in a large bowl. In a food processor, pulse 12 candy canes until finely chopped.
2. In a medium saucepan, combine candy canes, cream, marshmallows, butter, sugar and salt over medium-high. Whisk frequently until smooth, 5 minutes. Pour mixture into bowl with chocolate; let stand 1 minute, then stir until smooth. Pulse remaining 2 candy canes in food processor. Pour chocolate mixture into baking pan, sprinkle candy canes evenly on top, pressing gently to adhere, and refrigerate until set, 3 hours.
3. Cut fudge into 1 1/2 inch squares. To store, cover and refrigerate, up to 1 week. Makes 36.