Candy Cane Fudge Bites: What’s Baking?

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When trying to come up with a good holiday recipe I looked at the theme for this month’s What’s Baking which is hosted by Carrie of Carrie’s Sweet Life.  The theme for December is peppermint.WhenI think peppermint dessert I often think of chocolate and peppermint.  This was perfect because I still had 4 cookie trays to make and each one comes with 6 homemade candies. What could be better then chocolate peppermint candy?

I saw this recipe a few weeks ago and couldn’t wait to try it.  It seemed easy to make and I liked the individual serving size.   The fudge was smooth and melted in my mouth.  The original recipe called for peppermint extract but I didn’t have any.  I did have peppermint schnapps which I substituted in and it ended up giving the chocolate a strong and delicious peppermint taste.

These looked great on my cookie trays.  I put them in holiday mini muffin liners and placed them on top of the cookies.  They would work well at a holiday party as well since you can pick them up and pop them in your mouth.

Candy Cane Fudge (adapted from What’s Cooking Chicago?)
4 c. (2 12 oz. bags) bittersweet chocolate
2 (14 oz) cans sweetened condensed milk
1 t. vanilla extract
2 t. peppermint schnapps
1/2 c. crushed candy canes

1.  Line 2 mini muffin tins with paper liners.  Set aside.

2.  In a large saucepan combine the chocolate chips and sweetened condensed milk.  Cook over medium-low heat, stirring frequently, until the mixture is smooth.

3.  Remove the chocolate from the heat and stir in the vanilla and peppermint.

4.  Using a tablespoon place a scoop of the fudge into each paper line mini muffin cup.  Sprinkle with the crushed candy canes.

5.   Refrigerate for at least 4 hours.  The fudge will keep for several weeks in the refrigerator.