December 16, 2014

Candy Cane Fudge

1 teaspoon plus 4 tablespoons butter, divided
39 miniature candy canes, crushed (about 1 cup)
1-1/2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
4 ounces white baking chocolate, chopped
1 teaspoon cream of tartar


1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside.

2. In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes.

3. Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer.

4. Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board; remove foil. Cut into 1-in. squares. Yield: about 1-3/4 pounds.

Note: This recipe was tested in a 1,100-watt microwave.

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