Candy Cane Fudge
the Editors of Publications International, Ltd.
Candy Cane Fudge
Making cookies this holiday season? Check out these tips for making Christmas cookies.
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
- 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.
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