Candy cane fudge
- 180 ml cream, heavy
- 453 g semisweet chocolate chips
- 250 g cane sugar
- 180 g mini marshmallows
- 140 g candy canes (approx. 14pcs), crushed
- 5 tbsp butter, unsalted, room temperature
- 1/4 tsp fresh ground salt
- Lightly grease 18cm baking pan with some butter and line with parchment paper, leaving 2cm overhanging.
- Place chocolate chips in a large bowl.
- Process 11 candy canes in food processor until finely chopped.
- In a medium saucepan, combine chopped candy canes, cream, marshmallows, butter, sugar, and salt over medium-high.
- Whisk frequently until smooth, 5 minutes.
- Pour mixture into bowl with chocolate; let stand for 1 minute, then stir until smooth and shiny.
- Pulse remaining candy canes in food processor roughly and set aside.
- Pour chocolate mixture into baking pan, then evenly sprinkle with candy canes, pressing gently to adhere.
- Set in refrigerator for 3 hours.
- Cut fudge before serving.
- Low in cholesterol
- Low in sodium
| Preparation time: | 20 min |
| Portions: | 14 |
| Difficulty: | medium |
| Cuisine: | International |
| Calories: | 422.76 kcal |
| Carbohydrates: | 58.05 g |
| Cholesterol: | 44.77 mg |
| Sugar: | 52.24 g |
| Protein: | 3.15 g |
| Fat: | 20.87 g |
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com