Posted by: Rachael | December 15, 2012

Candy Cane Fudge

Prepare 20cm square pan: Line with foil and grease foil (use 22x33cm pan for double recipe)

280g white choc buttons
400g sweetened condensed milk
Stir over medium heat until almost melted.
Remove from heat and continue to stir until smooth.

½ t peppermint essence
1 ½ C (a dozen) candy canes, crushed into chunks
Stir in

Red food colouring
Swirl through for rippled look
Spread in pan and chill for two hours
Cut into bite-sized bits


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: