I’m making my holiday treats for my family and friends this week. I’m also using the opportunity to blog some of the recipes to share with you. I don’t know why I haven’t shared this recipe sooner. It’s the perfect way to use up all those extra candy canes you bought. Or am I the only one that does that? Shhh. Don’t tell me. I don’t want you to confirm my all things Christmas hoarding habits.
- 1 2/3 cups sugar
- 2/3 cup (5 ounce can) evaporated milk
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 2 cups miniature marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies (I used candy canes)
- Line an 8 inch square baking pan with foil.
- Combine sugar, evaporated milk, butter and salt in medium , heavy duty saucepan. Over medium heat, bring ingredients to full rolling boil. Stirring constantly, boil for 4 minutes. Remove from heat.
- Stir in marshmallows, chocolate chips, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into prepared baking pan. Let cool for 1 minute before topping with crushed peppermint.
- Refrigerate for at least 2 hours or until firm. (Overnight is best.) Lift from pan, remove foil. Cut into 48 pieces.
Once upon a time, when I was new to holiday baking, I used to do a day and night long marathon of making all my holiday sweets in one day. And I mean ALL of them. (Three types of cookies, fudge and one or two desserts for the holiday dinner. Yikes! ) Now that I am older and maybe, a tad bit wiser, I have learned to spread my holiday sweets creating to the 3-5 days before the holiday festivities. Here is another fudge recipe that requires no baking and easy enough for beginning cooks to follow.
- 3 cups semisweet chocolate chips
- 2 cups mini marshmallows
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1/2 cup chopped cashews
- 1/2 cup dried cranberries (Ocean Spray Craisins)
- 1/4 cup white chocolate chips
- 1 tablespoon vegetable oil
- Grease a 9 X 9 square baking pan with butter or line with foil and cover with baking spray.
- In a 2 quart saucepan over medium heat, add chocolate chips, marshmallows and sweetened condensed milk. Keep stirring until marshmallows are melted and mixture is smooth.
- Stir in vanilla extract, heavy cream, cashews and dried cranberries. Immediately pour into prepared baking pan.
- Meanwhile combine white chocolate chips and vegetable oil into a microwavable bowl and melt in 30 second intervals. Stir after every 30 seconds until melted and smooth.
- Use a fork to drizzle the white chocolate mixture over the top of your fudge.
- Refrigerate 3 hours or until fudge is firm. Cut and serve as desired.
Store in an airtight container. Refrigerated, fudge will keep 2-3 weeks.
I didn’t have any patience when drizzling the white chocolate. Yours will be much prettier I’m sure.
Need something to bring to a holiday get together? And you don’t want to be that person that brings something store bought? But, you just aren’t the baking type? If you have a microwave and a microwavable bowl, I have a recipe for you! In just a few minutes and with only six ingredients you will create a tasty holiday treat that will hold it’s own at a dessert table full of holiday sweets.
- 1 package (12 ounces) white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 2 tablespoons red and green holiday nonpareils, plus additional tablespoon to garnish top
- In a large microwavable bowl, combine white chocolate and sweetened condensed milk.
- Microwave on high in 30 second intervals until white chocolate is melted. Stir after every 30 seconds.
- Once white chocolate chips are melted and mixed with sweetened condensed milk, add cinnamon, ginger, nutmeg and 2 tablespoons of holiday nonpareils. Stir until well combined.
- Pour fudge into a foil lined 8 X 8 or 9 X 9 baking pan. (I only have a 9 x 9 pan, so mine came out a little thinner than I like.)
- Sprinkle remaining 1 tablespoon of nonpareils over top of fudge.
- Transfer to refrigerator to let set up. 3 hours minimum.
- Remove from baking pan and cut up into desired size squares and serve.
Store in an air tight container. In room temperature the fudge will last 7-10 days. Refrigerated, the fudge should last 2-3 weeks.