TLC Cooking "Candy Cane Fudge"

Candy Cane Fudge

Candy Cane Fudge

YIELD Makes about 2 pounds or 64 pieces
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INGREDIENTS

1/2	cup whipping cream
1/2	cup light corn syrup
3	cups semisweet chocolate chips
1‑1/2	cups powdered sugar, sifted
1	cup crushed candy canes
1‑1/2	teaspoons vanilla

PREPARATION:

Line 8-inch baking pan with foil, extending edges over sides of pan.
Bring cream and corn syrup to a boil in 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Add chocolate chips; stir constantly until chips are melted. Stir in powdered sugar, candy canes and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
Lift fudge out of pan using foil; remove foil. Cut into 1-inch squares. Store in airtight container.

This recipe appears in: Christmas

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