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29
December
Candy Cane Fudge
The fourth item in this year’s edible Christmas gifts hamper was Candy Cane Fudge.
I try to include some seasonally inspired fudge each year, as fudge is always very popular. This year, my inspiration was candy canes. I tried to include some red streaks by using melted candy melts and topped with some crunch shards of sweet and minty candy canes.
I was not sure soft fudge would work with a crunch minty top, but it does. It so does.
Candy Cane Fudge
Print recipe
Ingredients
- 500ml Double Cream
- 500g Caster Sugar
- 150g White Chocolate
- 1 teaspoon Peppermint Flavouring
- 100g Red Candy Melts (melted)
- 6 Peppermint Candy Canes (crushed)
Directions
| 1. | Lining a deep baking tray (approx 9"x9") with a couple of layers of cling film. |
| 2. | Put the sugar and cream into a large heavy bottomed pan, preferably a preserving pan, over a low-moderate heat |
| 3. | Stir gently and continuously until the sugar has melted, then turn the heat up |
| 4. | Bring the mixture to the boil, stirring often, until the temperature reaches the soft ball stage on a candy thermometer, 235°f / 115°C |
| 5. | Turn off the heat and stir in the chocolate and peppermint. Once the chocolate is melted and well incorporated, continue beating until the mixture just starts to loose its glossy appearance |
| 6. | Pour quickly into the waiting tray. Spread around the pan with the back of a metal spoon |
| 7. | Pour swirls of the melted candy melts and quickly stir into the fudge, careful not to over mix and loose the streaks |
| 8. | Sprinkle over the crushed candy cane and press into the surface of the still warm fudge with the back of a spoon |
| 9. | Leave to cool for a couple of hours before turning out and cutting into squares with a sharp knife |
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