Candy Cane Fudge
I used to watch my mom make peanut butter fudge when I was a child. This is my mom's recipe except instead of peanut butter it has candy canes.
- 4 cups sugar
- 1 can evaporated milk
- 1/2 cup margarine
- 1 jar marshmallow fluff
- 1 box candy canes, crushed
- 1 tsp vanilla
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Bring sugar, milk, and margarine to a boil, boil 7 minutes over medium high heat unil it becomes a soft ball when dropped in ice water.
Remove from heat. Quickly stir in fluff, candy canes, and vanilla.
Pour onto oiled wax paper. Let cool and cut when mostly cooled.
You can make other fudges by replacing the candy canes with the flavor you want. For peanut butter fudge add 1 small jar peanut butter. For orange fudge add 1 packet of orange tang and 1 tsp orange extract. For chocolate fudge add 2 cups chocolate chips and 1 tbsp salt. For eggnog fudge add 1 cup eggnog. For gingerbread fudge add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp allspice, 1/2 tsp cloves, and 1 tbsp molasses. For root beer fudge add 3 tsp root beer extract.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.