Candy Cane Chocolate Swirl Fudge

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 tsp Peppermint extract
  • 2/3 cup Semi sweet chocolate chips, Mini
  • 3 cups White chocolate morsels

• Dairy

  • 1 (14 ounce can Condensed milk, sweetened

• Desserts

  • 8 Candy canes

Found on sallysbakingaddiction.com

Description

Ingredients

• 3 cups (540g) white chocolate morsels (or 540g pure white chocolate)
• 1 (14 ounce) can sweetened condensed milk
• 1/2 teaspoon peppermint extract (or more, taste and go by your preference)
• 8 crushed candy canes
• 2/3 cup (120g) mini semi-sweet chocolate chips

Directions

• Line 8x8 square baking pan with parchment paper or aluminum foil. Spray lightly with cooking spray. Combine the white chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are melted. Remove from heat and stir in the peppermint extract and candy canes. Spread evenly into prepared baking pan. Top with chocolate chips and gently swirl them into the fudge with a knife. Top with a few more crushed candy cane pieces. Chill for 3 hours, then cut into squares. Store in refrigerator for up to 1 week. Make ahead tip: Fudge squares can be frozen lined between sheets of parchment paper in a tupperware for up to 2-3 months. Thaw overnight in the refrigerator before serving.