Love peppermint AND chocolate? This luscious fudge is the best of both worlds. Grab some candy canes, marshmallows and chocolate chips, and read on!
What You Need
Original recipe yields 15 servings
2-1/4 cups granulated sugar
4 Tbsp. butter
3/4 cup evaporated milk
2 pkg. ( 4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
18 JET-PUFFED Marshmallow s, cut in half
1 tsp. vanilla
1/8 tsp. peppermint extract
5 candy cane s, crushed
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Let's Make It
Line bottom and sides of an 11x7" baking dish with aluminum foil, allowing foil to hang slightly over edges of the pan. Rub foil with butter or lightly spray with nonstick cooking spray.
Combine sugar, butter, and evaporated milk in a saucepan; bring to a boil, stirring constantly. Continue to boil, over medium heat, for 5 to 6 minutes, stirring constantly.
Remove from heat and add chocolate; stir until melted. Add vanilla extract, peppermint extract, and marshmallows. Stir until smooth and all marshmallows are incorporated.
Pour into prepared pan and sprinkle top with chopped crushed candy canes. Lightly press candy canes into the fudge mixture so they adhere. Refrigerate until fully chilled, at least 2 hours.
Once chilled, use the edges of the aluminum foil to lift fudge from the pan; cut into small squares. Store fudge in the refrigerator.
Cutting the marshmallows in half helps them to melt more easily into the chocolate mixture.
Substitute BAKER'S Premium White Chocolate Morsels for a white chocolate version of candy cane fudge.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.