Candy Cane Fudge
by the Editors of Easy Home Cooking Magazine
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Candy Cane Fudge
Candy Cane Fudge
Yield: Makes about 2 pounds or 64 pieces
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:
1.
Line 8-inch baking pan with foil, extending edges over sides of pan.
2.
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.
3.
Lift fudge out of pan using foil; remove foil. Cut into 1-inch squares. Store in airtight container.
This recipe appears in: Christmas
