Candy Cane Chocolate Fudge

By Woman's Day Kitchen from Woman's Day | December 1, 2010

This delectable fudge is rich and silky—and only requires 10 minutes of hands-on prep work! It’s fantastic with crushed candy canes (as shown), as well as crushed pistachios or toasted coconut.

• Active Time: 10 minutes
• Total Time: 3 hours 15 minutes

Recipe Ingredients

• 4 cups bittersweet chocolate chips (two 12-oz packages)
• 2 cans (14 oz each) sweetened condensed milk
• 2 Tbsp cold unsalted butter
• 2 tsp pure vanilla extract
• 1/4 tsp kosher salt
• 2/3 cup crushed candy canes (from about 8 medium)

Recipe Preparation

1. Line two 8-in. square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides.

2. In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.

3. Spread the chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.

4. Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. squares.