This mouthwatering treat was inspired by leftover candy canes. “My niece wanted me to try crushing the candy canes and putting them in my white chocolate fudge,” says Sharla. The recipe has since won two blue ribbons and a grand champion ribbon at county fairs.
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12-oz.) pkg. white baking chips
1 (7-oz.) container marshmallow creme
1 teaspoon vanilla extract
1/3 cup finely crushed candy canes or peppermints
1/4 cup coarsely crushed candy canes or peppermints
1. Bring sugar, butter and milk to a boil in large saucepan over medium-high heat. Reduce heat to medium; boil 5 to 8 minutes or until mixture reaches 234ºF., gently stirring occasionally. Remove from heat.
2. Stir in baking chips, marshmallow creme and vanilla. Stir in finely crushed candy canes. Pour into buttered 13x9-inch pan; sprinkle with coarsely crushed candy canes. Refrigerate 4 hours or until firm.
PER PIECE: 110 calories, 4 g total fat (2.5 g saturated fat), .5 g protein, 18.5 g carbohydrate, 10 mg cholesterol, 25 mg sodium, 0 g fiber