Candy Cane Mint Chocolate Fudge Recipe

(Note (12/23/10): Two people have reported having difficulties with the chocolate fudge setting up properly. I am going to re-test this recipe some time after the holidays to figure out the problem. In the meantime, try the Chocolate Nutella Fudge with Sea Salt. Many people have reported making this one to rave reviews. Warning: it is irresistible!)

During the holiday season, we always look forward to sampling the treats given to us by friends and neighbors. There have been some delectable ones. Gingerbread cookies, homemade candy canes, sugar cookies...the list goes on and on. One of my all-time favorites, however, was the fudge made by one of my best girlfriends and her family. Each year since we were 12 years old, my friend presented me with a little package of goodness, wrapped in foil and decorated with a red ribbon. I would reverently open the package and savor each bite of the soft squares of chocolate and nuts. Unfortunately, my friend and I don't live in the same city any longer. How I miss her daily presence in my life and, oh, how I miss her fudge!

We are well on our way with our holiday baking, with batches of Brown Butter, Pine Nut, and Rosemary Cookies and Molasses and Brown Sugar Spice Cookies filling our pantry. Even with all of these treats at our fingertips, I was still pining for my friend's fudge. It was time to get to work. I found a variation of this recipe on the Taste of Home website and was immediately attracted to the layers of mint and chocolate. To make them even more festive, I pressed crushed candy canes into the top of the fudge. The result was a treat that took very little time to make and satisfied my craving. However, I don't think that any fudge could beat the one that is surely being made in a Vancouver kitchen this holiday season.

Line an 8-inch square pan with foil. Use enough foil so that it extends 1 to 2 inches beyond the top edges of the pan. This will make it much easier to remove the fudge from the pan later.

In a medium saucepan, combine 2 cups (12 ounces) semi-sweet chocolate chips and 1 cup (poured form a 14-ounce can) sweetened condensed milk.

Set the pan over low heat and stir occasionally until the chocolate is melted. Stir in 2 teaspoons pure vanilla extract.

Spread half of the chocolate mixture into the pan and chill until firm, about 15 minutes. Let the remaining chocolate rest at room temperature.

In another saucepan set over low heat, melt 1 cup (6 ounces) premium white chocolate chips and the remaining sweetened condensed milk.

Stir in 1 ½ teaspoons peppermint extract and a few drops of green food coloring (until the chocolate turns the desired color).

Spread the white chocolate mixture evenly over the chocolate mixture in the 8-inch pan. Chill for an additional 15 minutes, or until the white chocolate is firm.

Spread the remaining semi-sweet chocolate mixture over the white chocolate layer.

Place 4 standard-sized candy canes in a ziploc bag and crush with a meat mallet or rolling pan. Gently press the candy cane bits into the top of the chocolate.

Chill for approximately 2 hours, or until the fudge is firm. Remove from the pan by lifting the edges of the foil. Peel off the foil and cut the fudge into small squares.

More fudge recipes:

101 Cookbooks' Fantasy-ish Fudge
Yum Sugar's Chocolate-Peanut Butter Fudge
Recipe Girl's Eggnog Fudge

Candy Cane Mint Chocolate Fudge

2 cups (12 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk, divided
2 tsp. pure vanilla extract
1 cup (6 oz.) premium white chocolate chips
1 ½ teaspoon peppermint extract
Green food coloring
4 standard-sized candy canes

Line an 8-inch square pan with foil. Use enough foil so that it extends 1 to 2 inches beyond the top edges of the pan. This will make it much easier to remove the fudge from the pan later.

In a medium saucepan, combine semi-sweet chocolate chips and 1 cup sweetened condensed milk. Set the pan over low heat and stir occasionally until the chocolate is melted. Stir in vanilla extract. Spread half of the chocolate mixture into the pan and chill until firm, about 15 minutes. Let the remaining chocolate rest at room temperature.

In another saucepan set over low heat, melt the white chocolate chips and the remaining sweetened condensed milk. Stir in peppermint extract and a few drops of green food coloring (until the chocolate turns the desired color). Spread the white chocolate mixture evenly over the chocolate mixture in the 8-inch pan. Chill for an additional 15 minutes, or until the white chocolate is firm.

Spread the remaining semi-sweet chocolate mixture over the white chocolate layer. Place 4 standard-sized candy canes in a ziploc bag and crush with a meat mallet or rolling pan. Gently press the candy cane bits into the top of the chocolate. Chill for approximately 2 hours, or until the fudge is firm. Remove from the pan by lifting the edges of the foil. Peel off the foil and cut the fudge into small squares.

Makes about 64 small squares.