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
½ 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.
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