Choc mint is one of my favourite flavour combos! This is amazing with the candy canes – as it looks really festive, plus the candy canes add a beautiful crunch with the choc mint fudge!
Add candy canes to bowl.
Blitz 2 seconds/Speed 5. Set aside.
Add condensed milk, sugar, butter and glucose syrup in bowl.
Cook 10 minutes/100 degrees/Speed 2/MC off.
Remove lid and wipe condensation off with paper towel.
Cook a further 20 minutes/Varoma/Speed 2/MC off.
Remove lid and wipe condensation off with paper towel.
Add chocolate chips/melts and peppermint essence.
Mix 30 seconds/Speed 3.
Pour and spread into a slice tin…
…and sprinkle crushed candy canes on top.
Set in fridge for a few hours/overnight.
Once set, cut into small squares and store in an airtight container.
Add candy canes to bowl. Blitz 2 seconds/Speed 5. Set aside. Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off. Remove lid and wipe condensation off with paper towel. Cook a further 20 minutes/Varoma/Speed 2/MC off. Remove lid and wipe condensation off with paper towel. Add chocolate chips/melts and peppermint essence. Mix 30 seconds/Speed 3. Pour and spread into a slice tin and sprinkle crushed candy canes on top. Set in fridge for a few hours/overnight. Once set, cut into small squares and store in an airtight container. *Fudge can be kept in a cool, dry place/or the fridge for a few weeks/or kept in the freezer for a few months.Candy Cane Fudge
Print Recipe
Ingredients
Instructions
Notes