A delightful and festive fudge recipe with a peppermint twist, perfect for the holiday season.
Line an 8x8-inch square baking pan with aluminum foil, ensuring the edges hang over for easy removal later.
Using foil makes cleanup easier and helps remove the fudge cleanly.
In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat over medium heat, stirring frequently, until the chocolate is melted and the mixture is smooth.
Stir constantly to prevent the chocolate from burning.
Remove the saucepan from heat and stir in the peppermint extract and crushed candy canes until evenly distributed.
Add the peppermint extract gradually to adjust the intensity of the flavor.
Pour the mixture into the prepared baking pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
Dot the top of the fudge with drops of red food coloring. Use a butter knife to swirl the color into the fudge, creating a marbled effect.
Be creative with your swirling pattern for a unique design.
Chill the fudge in the refrigerator for at least 2 hours until firm.
Cover the pan with plastic wrap to prevent the fudge from absorbing fridge odors.
Lift the fudge out of the pan using the foil edges, transfer to a cutting board, and cut into 1-inch squares.
Use a sharp knife for clean cuts and wipe it between slices.
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