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5 from 5 votes
Candy Cane Fantasy Fudge - the most fun, festive and delicious fudge EVER! Oh, and it's easy too!
Candy Cane Swirled Fantasy Fudge
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

The most fun, festive and delicious fudge EVER! Everyone goes crazy over it - and it's easy too!

Course: Sweet Treats
Author: Adapted by Chris Scheuer from Kraft
Ingredients
  • 3 cups sugar
  • ¾ cup butter
  • cup half and half*
  • 12 ounces white chocolate chips
  • 1 7- ounce jar marshmallow creme**
  • ½ cup finely crushed candy canes or peppermint candies***
  • 1 teaspoon peppermint extract
  • 2 teaspoons red food coloring
Instructions
  1. Line 9-inch square pan with foil, with ends of foil extending over sides. Spray pan with cooking spray and rub with a paper towel. Set aside. Also spray a small thin-bladed knife with cooking spray (a butter knife works well for this). Set aside.
  2. Combine sugar, butter and half and half in a sauce pan (at least 3 quart-size) over medium heat until mixture comes to a full rolling boil, stirring constantly (don't mistake bubbling at the edges for a full boil). Cook for exactly 4 minutes, stirring constantly. Remove from heat.
  3. Add white chocolate chips and allow to sit for 1 minute, then stir until all chocolate is melted and mixture is smooth. Add marshmallow creme and peppermint extract. Stir again until smooth and well mixed.
  4. Sprinkle peppermint over the top and gently fold it into the chocolate mixture. Stir just until combined (if you stir too much at this point, mixture will turn pink and the final product won't be as pretty.)
  5. Pour approximately half of mixture into prepared pan. Spread to cover bottom. Using a small spoon, sprinkle 1 teaspoon of the red food coloring in random drops over the surface of the fudge. Quickly pour the other half of the fudge mixture over the red food coloring. Spread evenly. Drizzle the other teaspoon in random drops over the top.
  6. Using the side of the prepared knife, run it back and forth through fudge creating a swirled pattern. Once you get a pretty swirly pattern, stop. If you swirl too much the whole mixture will turn pink. Cool completely (if you're in a hurry, like I usually am, refrigerate fudge till cool). Use the foil handles to lift fudge from pan before cutting into squares.
Recipe Notes

*If you live outside the U.S., you may not be familiar with half and half. It's a convenience product frequently used in coffee here in the States. It's simply half milk and half cream.
** Marshmallow creme is a light, creamy marshmallow mixture that's sold in jars. If you can't find it, you can make your own. Try this version from AllRecipes. You can also purchase it online.
*** Make sure you crush the candy canes (or peppermint candies) quite fine - if the pieces are too big, the fudge will break apart when you try to cut it. Don't be tempted to add more crushed peppermint. I tried different amounts and tis is perfect. When I added more, the fudge became grainy.