Candy Cane Fudge

August 23, 2019
Created by Harmons
4 hours 15 minutes
Serves 2 dozen
  • 8 oz mini marshmallows
  • 15 oz white chocolate chips, chopped
  • 1/2 cup (1 stick) unsalted butter, softened
  • 6 oz evaporated milk
  • 2 1/2 cups sugar
  • 1 tsp peppermint extract
  • Red food coloring
  • Peppermint candies, finely chopped (optional)

Grease a 9”x9” pan with butter.

In the bowl of a stand mixer fitted with the paddle attachment, add marshmallows, white chocolate chips, and butter and mix to combine.

In a large pot over medium-high heat, combine sugar and milk and bring to a boil. Let boil, stirring often, for 8 minutes. Add in extract and stir to combine. Carefully drizzle hot mixture into marshmallows and chocolate on low speed. Mix until combined and smooth, scraping sides of bowl. Remove ½ of fudge from mixer. Drop a few drops of food coloring into fudge in mixer and turn on low. Mix until color is distributed evenly, adding color as you go until you like it.

Pour 1/2 of red fudge batter into pan, spread smooth and evenly. Next pour ½ of white batter, spreading evenly and not mixing with red. Repeat with remainder of red and white to make 4 layers. Set pan in fridge and let chill until cool and set. Once fudge is set, cut into bite-sized pieces. Sprinkle with crushed peppermint candies, if using.