Recipe 1459 - Candy Cane Fudge
Recipe 1459 - Candy Cane Fudge
(by Shirley McNevich)
2 1/2 cups white sugar
1/2 cup Parkay margarine
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 - 7oz. jar Fluff marshmallow
1 - 8oz. bag Nestle's white chocolate bits
1/2 cup crushed peppermint candy canes
red food coloring
Place unwrapped candy canes in a Ziploc bag--crush them with a
rolling pin until they are crushed very finely--measure out 1/2 cup of
the crushed candy canes and set aside. Line a square fudge pan with
foil, then butter the foil generously. In a saucepan over medium heat
add white sugar, Parkay and evaporated milk--stir and bring to a boil.
Once boiling, stir and cook for 5 minutes. Remove saucepan from
heat and immediately add the whole jar of Fluff, vanilla bits, and a few
drops of red food coloring--keep stirring until mixed and smooth. Add
the crushed candy canes--stir until mixed. Pour fudge into prepared
fudge pan and let it cool completely. Refrigerate overnight. The next
day, use edge of foil to remove fudge block from fudge pan--peel off
the foil. Cut the fudge into squares. If you prefer, you can remove/cut
fudge once cooled, and then refrigerate.
Continue to:
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- 1419 - Crab Meat Deviled Eggs
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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