Chef notes
This fudge features the classic holiday combination of peppermint and chocolate.
Ingredients
- 4 cups sugar, divided evenly into 2 parts
- 12 ounces semi-sweet chocolate chips
- 12 ounces white chocolate chips
- 1½ cups butter, divided evenly into 2 parts
- 1½ cups evaporated milk, divided evenly into 2 parts
- 4 tablespoons milk, divided evenly into 2 parts
- 2 cups marshmallow fluff, divided evenly into 2 parts
- 2 teaspoons vanilla, divided evenly into 2 parts
- 1 pinch salt
- 1 teaspoon peppermint oil
- 1/2 cup candy canes, crushed (reserve 1/4 cup for garnish)
Preparation
Prepare a 9"x13" glass baking dish by lightly buttering the bottom and sides.
For the first layer:
Combine semi-sweet chocolate chips, 1 cup marshmallow fluff and the peppermint oil in a mixing bowl.
In a 4-quart saucepan, combine half the butter, sugar, evaporated milk, milk and vanilla. Bring to a boil while stirring regularly. When mixture is smooth, remove from heat and pour over the mixture in the bowl. Hold warm.
For the second layer:
Combine white chocolate chips, 1 cup marshmallow fluff and 1/4 cup crushed candy canes in a mixing bowl.
In a 4-quart saucepan, combine half the butter, sugar, evaporated milk, milk and vanilla. Bring to a boil while stirring regularly. When mixed smooth, remove from heat, pour over the white chocolate mixture in the bowl.
To finish:
Pour the reserved dark chocolate mixture into the prepared baking dish. Cover with the white chocolate mixture and swirl the two layers. Sprinkle with reserved crushed candy canes.
Place fudge in the refrigerator for one to two hours.
Remove fudge from refrigerator, cut around edge of pan with a knife and remove fudge from pan. Cut into 1-inch squares.
