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Candy Cane Fudge

Author: Lisa Longley


  • 3 cups of white chocolate chips
  • 14 oz sweetened condensed milk
  • 1/2 tsp peppermint extract
  • red food coloring
  • 1 cup Andes Peppermint Crunch Baking Chips


  • Line an 8 by 8 inch pan with aluminum foil, set next to your stove top.
  • Set out your peppermint and measuring spoon, your red food coloring, and your measured peppermint chips, and a butter knife next to the pan.
  • Over medium low heat, combine the white chocolate chips and the sweetened condensed milk until smooth. Remove from the heat.
  • Working quickly, pour the peppermint extract into the fudge mix, pour half (roughly) of the fudge mix into the 8 by 8 inch pan. Add a few drops of red food coloring dispersed throughout the surface of the fudge. Gently swirl the food coloring in with a butter knife.
  • Add the rest of the fudge to the pan. Give it one or two more swirls, but not too much, you don't want pink fudge.
  • Quickly pour the baking chips over the top of the fudge.
  • Refrigerate overnight before cutting into squares. Store in an airtight container at room temperature for up to two weeks.