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Ingredients
- 4 cups bittersweet chocolate chips (two 12-oz packages)
- 2 cans (14 oz each) sweetened condensed milk
- 2 Tbsp cold unsalted butter
- 2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 2/3 cup crushed candy canes (from about 8 medium)
Details
Preparation time 10mins
Cooking time 13mins
Preparation
Step 1
1.Line two 8-in. square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides.
2.In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.
3.Spread the chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.
4.Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. squares.
5.Place several bonbon cups ($1.60 for 80 #9 size cups;
6.) in a jewelry box (visit
7.for a good selection of colors and sizes) and place one piece of fudge in each. Tie the box with ribbon.
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