I made some alterations to a recipe for Rocky Road Fudge and came up with this. It is a nice way to use up candy canes. Since we don’t celebrate Christmas, I bought mine at a dollar store marked waaaay down after the holidays. I don’t remember the price, but it was something like 70-80% off as I recall – a really good deal. Striped peppermint sticks of any kind are so pretty crushed and used for decoration on top of deserts – especially chocolate. :-)
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Peppermint Road Fudge
2 1/2 C. chocolate chips (I use bittersweet)
1 14 oz. can sweetened condensed milk
1/4 tsp. mint or peppermint extract
1 C. crushed peppermint sticks (candy canes or other)
1 10.5 oz. pkg. miniature marshmallows
(Extra crushed candy canes for garnish.)
In a heavy sauce pan over low heat melt chocolate chips, sweetened condensed milk and butter, stirring often. Meanwhile measure candy bits and marshmallows into a large bowl. Add mint extract to choc. mixture when melted and mix in well. Pour choc. mixture over candy and marshmallow mixture. Stir until marshmallows are coated, but not until they are falling apart. Spread in a waxed paper lined 9x13 cake pan. (Sprinkle with extra candy bits or sprinkles if desired.) Chill till firm. Remove from pan and cut into pieces.
Note: Stir in extra butter if the chocolate mixture seems too thick to mix into the marshmallows.
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Yes, I know. This is not the healthiest recipe. But, it must be better than fudge made with powdered sugar, right? I hope? :-)
By the way, this fudge froze quite well, so don't worry about having too much. Box it up in amounts you will use at one time and put it in the freezer. :-)
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