Everyone enjoys fudge, especially around the holidays, so I created this easy recipe. Store it in the refrigerator for a refreshingly cool treat.—Vicki VanValkenburg, Demorest, Georgia
- 1 teaspoon plus 4 tablespoons butter, divided
- 39 miniature candy canes, crushed (about 1 cup)
- 1-1/2 cups semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk, divided
- 4 ounces white baking chocolate, chopped
- 1 teaspoon cream of tartar
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside.
- In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes.
- Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer.
- Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board; remove foil. Cut into 1-in. squares. Yield: about 1-3/4 pounds.
Originally published as Candy Cane Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p62
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