Candy Cane Fudge

New Year’s resolutions are so overrated.

This is the time of year where everyone feels the pressure to get fit, eat well and forego all extravagances after a month of indulgence. Many choose to go cold turkey – me, I prefer a more moderate approach. We eat more healthy foods, we work to get more active, we try to get more sleep and we still enjoy some treats.

We’ve enjoyed a version of this fudge before – as Fudgey S’mores. It is incredibly simple and quick to make. This version, as candy cane fudge, is a great way to use up some of the leftover minty goodies from Christmas. (See, you’re doing a good thing by making this fudge!) The base tastes like a creamy After Eight (one of our annual holiday treats, along with at least one Terry’s Orange and plenty of Turtles). The sprinkle of candy canes over top offer a crisp contrast to the smooth, rich, creaminess of the fudge. And a little bite-sized square while you’re cozied up by the fire watching the snow fall is just enough to satisfy without being too naughty after the holidays.

Happy New Year. Be healthful. Get active. Sleep more. And, indulge – with a pinch of moderation. After all, there’s a whole year ahead until next Christmas when it starts again!

Candy Cane Fudge

adapted from Fudgey S’mores
(makes 32 squares)

350-400g dark chocolate (70%)
1 300ml can of sweetened condensed milk
pinch of ground kosher salt
1 tsp peppermint extract
3-5 peppermint candy canes, crushed but not powder

Line an 8″x8″ square pan with parchment paper. Leave enough paper hanging over the edges so you can lift out the fudge for cutting when it’s ready. Set aside.

In a microwaveable bowl, melt the chocolate on 50% power for 1 minute. Stir, adding in the condensed milk and salt. Heat again for another minute on half power, then stir. If needed, continue heating and then stirring on medium power at 15 sec intervals until the mixture is smooth. Once the chocolate is melted and the mixture is smooth, mix in the peppermint extract and a small handful of the crushed candy canes.

Pour the mixture into the prepared pan and with a spatula, spread it out evenly. Work quickly – the mixture firms up quickly as it cools. Sprinkle the remaining crushed candy canes evenly over top.

Refrigerate until cold and set, at least 1 hour. Cut into squares and serve. The fudge keeps well stored in an airtight container for about 2 weeks.

Tips and Suggestions:

The longer the fudge is refrigerated, the softer the candy canes get on top. It will all still taste good, but the texture is slightly different than when the fudge first sets.