Too early for holiday treats? Who are you kidding.
I clearly have no concept of time or seasons when it comes to holiday baking. I made you a mint chocolate chip pie in August, peppermint fudge cookies in September, and some crazy super-soft Gingersnaps just last week. I’m a seasonally challenged baker. I’m sorry… but not really.
I’m telling you guys… this is only the beginning of the holiday baking madness.
I made this fudge over the weekend with the intention of bringing it into work on Monday.
SOMEHOW the fudge never made it into the office. No no, we didn’t eat it all! I love me some mint and chocolate but I’m not about to eat an 8×8 brick of it.
This swirly-twirly-chocolate-white-chocolate-candy-cane-crunch fudge is certainly something I do not want to share! I’m selfishly keeping it all to myself, which is fabulous and horrible at the same time. It is the season to give, after all. This fudge is hard to share!
My latest fudgy creation could NOT get any easier – it’s even easier than the Andes Mint Chocolate Chip Fudge I made a few weeks ago! I clearly cannot get enough mint chocolate these days. I’m not alone in my love for mint chocolate chip ice cream, am I?
You’re going to put in the bare minimum effort when you make today’s fudge. We’re talking one pot, five simple ingredients, and only ten minutes to throw together. Until earlier this year, I always believed that making fudge was daunting. There’s candy thermometers, sugar syrups, endless stirring, etc. While I love a smooth creamy fudge recipe, wasting time over a boiling pot waiting for sugar to concentrate sounds like a nightmare to me.
My fudge recipes include none of that! I never knew that homemade fudge was this easy.
The whopping five ingredients making these gorgeous squares are sweetened condensed milk, peppermint extract, white chocolate chips, mini chocolate chips, and candy canes. Diet food, I swear.
First, melt the white chocolate chips down with a can of sweetened condensed milk – an ingredient I always, always have in my pantry. Sweetened condensed milk is a ready made concentrated sugar syrup – it is made from a mixture of whole milk and sugar with 60% of its water removed. Thick and sticky, it’s VERY sweet and takes the place of sugar syrup in a fudge recipe.
The combination of melted white chocolate chips and sweetened condensed milk is your fudge base. Use this base for whatever add-ins you prefer – it’s a wonderful blank canvas and completely versatile.
Next, mix in a couple drops of peppermint extract. The fudge is quite sweet without the peppermint extract, so I found it to be necessary. Do not add too much though – that stuff is extremely potent and you don’t want to completely clear your nasal cavity! Stick with 1/2 teaspoon, taste it, and then add more if you prefer. 1/2 teaspoon was plenty for me.
Stir in some crushed candy canes and pour your minty white chocolate fudge into a square pan. The crunchy candy cane bits are a lovely texture break from the smooth fudge. I love a good crunch!
Top with mini chocolate chips and gently swirl them on top as they melt into the warm fudge mixture. If you’d like, replace the chocolate chips with a swirl of red food coloring. I chose chocolate chips over red food dye because I clearly cannot get enough chocolate lately. Tis the season!
Allow the fudge to set up in the refrigerator for about 3 hours. Really, waiting is the hardest part about making this fudge! Once set, slice into tiny squares. I love all the swirly-twirly action on top!
If you can muster up the generosity to share this divine fudge, it makes a wonderful gift for friends and family. I do plan to make it again for my coworkers (and not only myself) in December, I promise.
makes 48 squares
- 3 cups white chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1/2 teaspoon peppermint extract (or more, taste and go by your preference)
- 8 crushed candy canes
- 2/3 cup mini chocolate chips
- Line 8x8 square baking pan with parchment paper or aluminum foil. Spray lightly with cooking spray.
- Combine the white chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are melted. Remove from heat and stir in the peppermint extract and candy canes.
- Spread evenly into prepared baking pan. Top with chocolate chips and gently swirl them into the fudge with a knife. Top with a few more crushed candy cane pieces. Chill for 3 hours, then cut into squares. Store in refrigerator for up to 1 week.
RECIPE SOURCE: sallysbakingaddiction.com
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Have you made any holiday recipes yet?
Here are some holiday favorites I already have on my 2012 Christmas Baking List.
Golden Oreo Cake Batter Blondies – with Christmas sprinkles!