Friday, December 28, 2007

CANDY CANE FUDGE

I MUST make this every year - it is MY absolute favorite thing to snack on in the kitchen while doing holiday baking. Stores really well (I like it cold from the fridge, but it does just fine covered tightly on counter). Pretty & Pink! Doesn't get better!

2 1/2 cups Sugar
1/2 cup Butter
5 oz. can (2/3 cup) Evaporated Milk
Red Food Coloring (about 3 drops or so)
7 oz. Jar (2 cups) Marshmallow Creme
8 oz. Almond Bark or Vanilla Chips (1 1/3 cup chips)
1/2 cup finely Crushed Candy Canes (I use the blender)

Coat 9x13-inch pan with Pam spray. In a large saucepan, combine sugar, butter and evaporated milk. Bring to boil, stirring constantly (don't scrape the sides of pan). Continue boiling 4 min (or to 234 degrees if using candy therm.) stirring constantly. Remove from heat. Add marshmallow creme and vanilla chips, blend until smooth. Stir in crushed candy cane and food coloring (till a festive pink color). Pour into prepared pan. Cool to room temperature. Cut into small pieces and store in fridge for firmer fudge or on counter tightly covered. Makes a great gift!

~recipe from Kris Leatham~


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