Recipe by Tina McKellar Musial
"This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and was gone quickly!"
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2 (10 ounce) packages
vanilla baking chips
1 (14 ounce) can
sweetened condensed milk
1 1/2 cups
crushed candy canes
red or green food coloring
I doubled this recipe because I needed a lot of it. I put it in a 9x13 pan and used two boxes or 24 candy canes crushed up. I also added a 1/4 tsp more of the extract and used a few drops of red food coloring adding one drop add a time. After adding each drop I stirred it just enough to give it a swirling effect. Without the red food coloring it was a pale yellow/cream color which I thought was unappetizing. I cooled it in the fridge then cut it into 1 inch squares. I brought a plate of it to a holiday party and the hostess was kind of upset that all of my candy was eaten and her fancy sweets from the bakery were leftover. This is a GREAT recipe.
Not what I expected... Not really a "fudge" texture or consistency. After reading the reviews, I noticed that one member described the texture as "fondant" like. This is a very good description. The taste is okay, maybe a little more extract? I enjoyed trying a new recipe. Thanks for sharing.
This is so easy and tastes great also!! I made this one time, and have had 5 people ask for the recipe! Cut the recipe in half, use a round cake pan, using the empty can of condensed milk in the middle put the fudge around the can and you can make a wreath and decorate it. So easy and beautiful.
Everyone loved this fudge! Instead of just mixing in the food coloring I did a swirl effect right before putting it in the refrigerator.
This is my second year making this recipe and I will probably make it every year from now on. Everyone who's tasted it raves about it, even my 3 kids who don't care all that much for peppermint. A few trial and error tips: Last year I added the red food coloring and the fudge came out pink.. I wasn't really pleased with that. This year I left out the food coloring altogether and I think it's much prettier this way. Also, there is no need for the added fat of "greasing" the foil. Use Glad's Press and Seal Wrap (make sure you refrigerate for the full 2 hours!) and it peels right off with no sticking. Also, make sure you use candy canes that are easy to crush. If the chunks are too big the fudge won't cut easily. Last year I used the individually wrapped, round peppermints but I thought it was better this year using regular, cheapo candy canes. I put a tin of this in all of my Christmas packages this year, it's a nice change from the traditional chocolate with nuts fudge that everyone else makes. Now somebody please stop me before I go eat it all!
This is really great candy. I don't know if I could classify it as fudge- because it is the texture of a chocolate bar. The flavor is great. I only used 1 cup of crushed candy canes. I added about 2 tsp. of peppermint extract though so that you could actually taste the mint. I colored it red- and thought it to be a bit of an eyesore. I didn't have any extra candy canes to crush and sprinkle on, but that would've made it look great. Instead, I had some green mint chips. I melted them in the microwave, and spread them over the fudge. It was green and red layered- it really added a lot to the presentation. I will try this with milk chocolate too. Thanks.
This was a huge hit at work! I used white choco chips instead of vanilla chips.
Made this for Christmas party & everyone LOVED it! It took 25 (+ or -) candy canes to get 1 1/2 c.; I put them inside a large ziplock bag before crushing them with a hammer (helpful hint :)). Very tasty & sooo easy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Candy Cane Fudge
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 26
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