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Candy cane fudge

  • 3/4 cup cream, heavy
  • 14 oz semisweet chocolate chips
  • 7 oz cane sugar
  • 3 1/2 oz mini marshmallows
  • 3/5 cup candy canes (approx. 14pcs), crushed
  • 5 tbsp butter, unsalted, room temperature
  • 1/4 tsp fresh ground salt

  1. Lightly grease 7.2inch baking pan with some butter and line with parchment paper, leaving 0.8inch overhanging. 
  2. Place chocolate chips in a large bowl.
  3. Process 11 candy canes in food processor until finely chopped.
  4. In a medium saucepan, combine chopped candy canes, cream, marshmallows, butter, sugar, and salt over medium-high.
  5. Whisk frequently until smooth, 5 minutes.
  6. Pour mixture into bowl with chocolate; let stand for 1 minute, then stir until smooth and shiny.
  7. Pulse remaining candy canes in food processor roughly and set aside.
  8. Pour chocolate mixture into baking pan, then evenly sprinkle with candy canes, pressing gently to adhere.
  9. Set in refrigerator for 3 hours.
  10. Cut fudge before serving.

Good points

  • Low in cholesterol
  • Low in sodium

Preparation time: 20 min
Portions: 14
Difficulty: medium
Cuisine: International
General (in 1 portion)
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