Last weekend I decided to make one of my more famous goodies: FUDGE! My fudge isn’t the creamy kind of fudge, it’s the crazy sugary don’t-feed-to-children type fudge. My Dad says it’s “old fashioned” fudge.
Yup, I have to admit that Christmas is the time when any sugar morals go out the window. I can’t help it. There is nothing nutritionally redeeming about this recipe! But everything in moderation, especially sugar and I have trained myself to keep out of the goodies when they’re packed into containers because then I know it’s for other people and that means hands off!
This year I decided to try something different with my fudge and it worked out perfectly! AND, for the first time EVER, I’m sharing my recipe with you because, well, I love ya’s!
Dark Chocolate Candy Cane Fudge
- 1c of salted butter
- 3/4c evaporated milk
- 2oz dark chocolate squares
- 3c yellow brown sugar
- 1tsp vanilla extract
- 3c icing sugar
- 6 candy canes, crushed
9×13 baking dish, lined with parchment paper
Step 1: Add butter, milk, chocolate and brown sugar to a sauce pot and turn heat onto medium. Stir occasionally to make sure everything melts and doesn’t burn.
Step 2: While your mixture is melting on the stove, unwrap the plastic on the candy canes and wrap the canes in some parchment paper, making sure the ends are tucked under. Take a rolling pin and beat the ever livin’ begeezus out of the candy canes. They don’t have to be beaten until it’s all powdered, have a mix of powder and tiny chunks of candy cane for texture. Set aside.
Step 3: Once mixture is at a frothy, roiling boil wait for six minutes (don’t ask me why, just do it) then add the vanilla and slowly add the icing sugar, about 1/4c at a time while mixing furiously (think of it as toning your arms). You want to make sure everything is mixed very well but don’t stop as this stuff settles very quickly.
Step 4: Once the icing sugar is mixed thoroughly, immediately pour into baking dish and smooth into the corners. The parchment paper will help the fudge to not stick and allows you to pull the entire block of fudge out easily.
Step 5: Sprinkle crushed candy cane all over the surface (you’ll have noticed that the top of the fudge may have already begun to set) of the fudge and set aside to cool.
Step 6: About a half hour later take a knife and do a cut test. If you can slice the fudge with minimal breakage proceed to cut the rest of the fudge into pieces (1×1″ pieces or less, this stuff will rot your teeth instantly). You do NOT want to wait until the fudge is completely cooled as your blocks will be super hard to cut and just break apart but if it’s still too warm your fudge will just stick to the knife and get all over the place.
Done! Easy, eh?! Everyone always thinks fudge is so difficult but it’s probably the easiest thing in the world!
The great thing about this recipe is how versatile it is. You can take the chocolate and candy canes out for a simple vanilla fudge, you can mix up your extracts for different flavours (I’ve used mint, maple, rum and even khalua). Halve the butter and add a a half cup of peanut butter plus 2oz of chocolate for amazing peanut butter and chocolate fudge! You name it! Just experiment! I’m going to make two more flavours by the time I’m done, I’m thinking chocolate orange may be one of them!