Candy Cane Fudge

We are coming close to Christmas, people. Very. Close.

I think I’ll spend my time watching the Christmas episodes of The O.C., making Christmas cards, and, of course, practicing my math skills at the register at ol’ Bath & Body Works.

So, as promised, here is another lovely Christmas recipe. Candy cane fudge. AND there’s no marshmallow fluff in this. Weird, huh? Super easy. No constant stirring, just some stirring until combined.

You can top these bad boys with whatever you’d like but I chose peppermint Hershey Kisses because they were readily available and much easier to chop than candy canes.

Save your energy for something more grueling, like wrapping presents or standing in line at the store. Hershey Kisses are a perfect alternative, but use what your heart desires. Heck, add bacon if you want. Then promptly report back to me about how it tastes. Please and thank you.

Candy Cane Fudge
Adapted slightly from Sally’s Baking Addiction
2 c white chocolate chips
1/2 c mini chocolate chips
1 14 oz can sweetened condensed milk
1/2 tsp peppermint extract
1 tsp Peppermint Kahlua
1/4 c crushed peppermints
5 peppermint Hershey Kisses, chopped
1. Combine chocolate chips and condensed milk in a saucepan over medium heat, stirring frequently.
2. Once chips are melted, remove from heat and add peppermint extract, Kahlua, and peppermints.
3. Pour into an 8×8 pan lined with aluminum foil and sprinkle Hershey kisses on top, pressing slightly so they adhere.
4. Refrigerate for 3+ hours.

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