Candy Cane Fudge

December 18, 2017
Created by Chef Casey Bowthorpe
4 hours 15 minutes
Serves 3 lb
  • 8 oz mini marshmallows
  • 15 oz Ghirardelli peppermint chips
  • 1/2 cup (1 stick) butter
  • 6 oz evaporated milk
  • 2 1/2 cups sugar
  • 1 tsp peppermint extract
  • Red food coloring

In the bowl of a stand mixer fitted with the paddle attachment, add first 3 ingredients. In a large pot over medium-high heat, combine sugar and milk and bring to a boil. Let boil for 8 minutes, stirring often to keep from burning. Add extract.

Once boiled, drizzle into stand mixer on low speed. Mix until combined and smooth, scraping sides of bowl to combine thoroughly. 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.

Grease a 9″ x 9″ pan with butter. Pour ½ of red fudge batter into pan, spread smooth and evenly. Next pour ½ of white batter, spreading evenly careful not to mix with red. Repeat with rest of red and white to create 4 layers. Set pan in fridge and let chill until cool and set. Once fudge is set, cut into bite-size pieces.