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Handmade Holidays: Candy Cane Fantasy Fudge

December 7, 2011

Yum. Yum. Yum.

I love this stuff. As we speak I have two containers of it sitting on my dryer. I intend to give some to the neighbors, but I am seriously having doubts that it will last that long.

This is an easy recipe and there are lots of ways for the kiddos to help.  Also since the peppermint is only a “crust” it doesn’t overwhelm the chocolate flavor like a peppermint oil would.

For the fudge I use the recipe on the back of the Jet-Puffed Marshmallow Creme for “Fantasy Fudge,”  but any recipe could be modified to include the candy cane flavor.

Step 1: Place unwrapped candy canes (about 20) in a ziploc  bag. Give to your child with a hammer or mallet and let them crush the candy canes into very small pieces (some dust is ok as it makes a nice “crust” for the fudge”)

Step 2: Line a 9×9 square dish with foil wrap. Place candy cane crumbs in the bottom of the dish covering the bottom.


Step 3: Follow recipe below to make fudge (my kids help cut the butter, unwrap the chocolate, measure the sugar, etc)

Fantasy Fudge 

3 cups sugar
3/4 cup  butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg.  (12 squares) BAKER’S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup  chopped PLANTERS Walnuts (OPTIONAL!)
1 tsp. vanilla


Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan with candy canes; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.




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