If you're like me, when the holidays roll around you get this intense craving to bake stuff. Especially deserts! I love sweets so this is an easy one for me. Well, I was talking with a friend today about using candy canes to hang on the tree, decorate with, or using them for craft projects like my Candy Cane Candle. So what should you do with all of those candy canes after Christmas (or before if you want)? I don't really like peppermint too much by itself, but deserts parred with peppermint can be especially yummy. I found this great fudge recipe that I wanted to share with you all where you can use your leftover candy canes for the garnish on the top. This would make a great gift for someone or even a great addition to a party or dinner you're attending. My plan is to try making this. I've never made fudge before, so I'll try to take pics and let you know how it goes!
Makes 24 two-inch pieces
- Vegetable oil cooking spray
- 2 cups sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 3 1/2 cups mini marshmallows
- 3 cups semisweet or white chocolate chips
- 1 teaspoon pure vanilla extract
- 1/2 cup crushed peppermint candy
- Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
- In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
- Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
- Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy. Fudge can be stored in an airtight container at room temperature up to 1 week.