I wanted to add some more gluten-free treats to our Christmas dessert table so am going to add a platter of fudge. Our family has a very favourite secret recipe for peanut butter fudge that is a bit finicky to make but I will make that for sure as it is a family favourite! I also wanted to have a more festive fudge alongside it and liked all the images I saw on Pinterest of chocolate fudge sprinkled with crushed candy canes.
I chose this super easy fudge recipe from here. This is really a "cheater" fudge as it uses sweetened condensed milk and no candy thermometer is involved! But nonetheless, it is chocolately, creamy and smooth! More on that story later...
Candy Cane Chocolate Fudge
4 cups bittersweet chocolate chips
2 cans (14 oz each) of sweetened condensed milk
2 Tablespoons cold, unsalted butter
1/4 tsp salt
2/3 cup crushed candy canes
1) Line 8x8 pans with parchment paper or foil, leaving an overhang so you can pull out the fudge easily later.
2) Melt chocolate and condensed milk together over low heat in a medium saucepan. Stir often until mixture is smooth.
3) Remove from heat and add butter, stirring to melt in to mixture.
4) Add salt and vanilla and stir in.
5) Spread mixture evenly into prepared pans and sprinkle with crushed candy canes.
7) Lift fudge out of pan and transfer to a cutting board. Cut the fudge into 1-inch squares.
Hmmm...didn't quite work out that way. The fudge was very very smooth and creamy and we all liked how it tasted but it did not firm up the way I expected. After much chilling, we were able to get some squares cut from the outside edges, but they didn't hold their shape for long.
The texture of the fudge was more like a ganache so, using that as inspiration, I transformed the fudge mixture into dipped candy cane truffles. I melted milk chocolate and using the two spoon technique, coated the ball of fudge (wishing that I still had my truffle forks from twenty five years ago!), set the chocolates on parchment paper, sprinkled crushed candy cane on top and then put them in the fridge to harden the coating.
A few insider tips...
I only made half a batch of this and we had LOTS! Just used one 8x8 pan.
I used semi-sweet chocolate chips. (Maybe that was the problem...not enough cocoa content?)
The sweetened condensed milk I had in my pantry came in 300 ml cans. 14 ounces is about 414 ml so I used one and a third cans.
When the boys were younger they loved using a hammer or a rolling pin to crush candy canes! We just put them in a thick, freezer ziplock freezer bag and then they went at them. This year, I used some "peppermint crush" that I found at Galloway's.
The fudge can stay in the fridge for up to 2 weeks.
You can use small cookie cutters to cut the fudge into different shapes but then you will have some leftover bits...but I'm sure someone will eat those ;) This fudge was in no way firm enough to use cookie cutters with...others fudge yes, but not this one!
Clearly I did something wrong...maybe all the halving and converting from American to metric and not using the exact ingredients listed had something to do with it ;)
As well as the truffles, I used some of the leftover fudge (there was so much, even as a half-batch) and melted it down for a very yummy hot fudge sauce for ice cream!