Candy Cane Fudge

1. 1

   Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter.

2. 2

   In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the vanilla chips are melted.

3. 3

   Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips).

4. 4

   When chips are completely melted, stir in the peppermint extract and crushed candy canes.

5. 5

   Spread the fudge mixture evenly in the bottom of the prepared baking pan.

6. 6

   Dot the top of the fudge with several drops of food coloring. (NOTE: I used about 9 drops of food coloring. But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge). With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge.

7. 7

   Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.

* Per serving · 4 servings · Values may vary.

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