I was recently approached by Brach’s Candy Company and asked to develop a recipe using some of their holiday candies.  Since I use their delicious candies every year around the holidays (starting with their Candy Corn at Halloween) of course, I said “yes!”

I was delighted to discover that they make a bag of pre-crushed candy canes, which are just so handy and convenient for baking.  Raise your hand if you have spent half an hour trying to unwrap candy canes and crush them for your holiday baking before? Me! Every. Year.  You know what else these would be perfect for? Sprinkling on top of the whipped cream on your hot chocolate.

I decided to use a bag of pre-crushed candy canes to make a creamy white chocolate fudge.  White chocolate is so rich that you need something on top to sort of break it up and give it a crunch, and peppermint compliments it absolutely perfectly.

I also used the evil red food coloring to add to the top of my fudge and swirl for a super festive, beautiful look.

This fudge is absolutely delicious, so, so pretty, and the perfect addition to your holiday baking this year.  And if you aren’t a fan of white chocolate, just sub the white chocolate for semi-sweet chocolate.  You won’t be able to do the red swirl, but you can still sprinkle those delicious peppermints on the top for some chocolate-peppermint fudge action.

Merry Christmas!

Ingredients:

• 3 cups sugar
• 3/4 cup butter or margarine
• 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
• 12 oz package of white chocolate chips (or sub for semi-sweet)
• 1 jar (7 oz.) Marshmallow Creme
• 1 tsp. vanilla
• 8 drops of red food coloring
• 1/2 cup of BRACH’S crushed peppermint candy canes

Directions:

• Line 9-inch square pan with aluminum foil, with ends of foil extending over sides.
• Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
• Add chocolate and marshmallow creme; stir until melted. Add vanilla; mix well.
• Immediately pour into prepared pan; spread to cover bottom of pan. Working quickly, drop food coloring evenly around the top of your fudge and swirl it around with a knife.  Sprinkle with crushed peppermint.
• Cool completely. Use foil handles to lift fudge from pan before cutting into squares.