And Peppermint and dark chocolate, you cannot go wrong, my favourite combination with chocolate!
Please try this, I promise you and your recipients will love it!
100 grams candy canes
1 cup packed brown sugar
2 tb liquid glucose
1 tin condensed milk
200gr dark chocolate
1/2 tsp peppermint extract
This is the time to crack out your Christmas frustrations, put your candy canes into plastic bag and whack it with a rolling pin. Do it as chunky or as fine as you like. I like a bit of both, I like to be able to tell you've used candy canes. Some people like dust.
I've used the Woollies select ones this year because no artificial colours... they're kind of pink!
Grease and paper your tin, a quick tip from me, I freehand fit my tin (20x20cm) by placing it on top of the baking paper and cut a triangle/square at the corner. When you lift it in it will slightly overlap but not bulk in the corners
I spray under and over the paper too.
Into a microwave-proof bowl, try to make it glass or ceramic, not plastic... add the condensed milk, butter and brown sugar together.
My tip for adding glucose syrup is lightly spray your spoon first. It's such sticky stuff, that makes really easy to get into the jar, get it out and get it off the spoon. Poor Laura went into a panic, 'Mum, DON'T PUT GLUE IN THE FUDGE!' It does look like glue, but it's not, well not really - sugar glue I guess!
Stir it all together and put it in the microwave on 70% heat for 2 minutes, stir. Back into the microwave for 2 minutes on 70% heat again for 2 minutes, stir again, lastly on 70% for 3 minutes, then take it out.
It's all lovely and caramelly.
Get your helpers to break up the dark chocolate. This takes skill and concentration.
And some muscle sometimes.. but it keeps them quiet!
Drop the chocolate into the mixture half at a time and stir it in until it melts. Doesn't take long.
Drop in the extract and you're almost done, give it a good stir.
Pour into your tin, it will be fudgy already... smooth down the top.
Crumble your candy cane on top. Place a layer of baking paper on top and put in the fridge for about 40 minutes.
Cut up some baking paper in about 10cm squares. You'll need about 30 of them.
Start slicing off your fudge with a large sharp knife, place each individual piece on a piece of baking paper and into an airtight container.
Store in the fridge for about a week - best if eaten within minutes.. ok, not really but you'll want to.. those crunchy bits of candy cane and the smooth smooooth fudge. Try to stop at one piece.. go on...
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