Candy Cane Fudge
This Candy Cane Fudge is only 5 ingredients and tastes just like Christmas!
I don’t know about you guys but the stress of the holidays hit me today. Since we live so far away from family we have to ship everything far and December 15th is pretty much the last day to mail anything to ensure that it’s not late.
Not to mention my husband and daughter share a birthday on December 13th. My husband has resigned to princess parties for the rest of his birthdays. He’s totally okay with it. I feel bad for anyone with a December birthday because I just buy their gifts and give them half now and half on Christmas.
A couple of years ago I decided to do all my baking on Christmas Eve for neighbors and friends. I don’t know what I was thinking. I literally had aching legs by the end of the day and felt like I didn’t spend any time with my kids besides baking – and let’s face it, with kids it’s equal parts stress and fun.
What I took away from that day is don’t wait until Christmas Eve, make things that can be prepared ahead of time. I always make these Oreo Truffles (which can be frozen), Saltine Cracker, Sugar Cookies, and some type of fudge.
This fudge I literally made in under five minutes. I’m not gonna lie to you, I will always choose chocolate over anything white chocolate. With that being said, I really enjoyed this fudge. If you’re a white chocolate lover, you will too!
Candy Cane Fudge
- 2 (10 ounce) packages vanilla baking chips
- 1 (14 ounce) can sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1 1/2 cups crushed candy canes
- 1 dash red food coloring
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, quickly stir in the peppermint extract, food coloring, and candy canes reserving 1/2 cup for the top.
Spread evenly in the bottom of the prepared pan and sprinkle with remaining 1/2 cup on top and gently press down. Chill for 2 hours, then cut into squares.