- Servings: 48
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 47 minutes
|24 oz||White Chips, divided|
|4 oz||Semi Sweet Chocolate Chips|
|1 Tbsp||Plus 1 Teaspoon Solid Vegetable Shortening, divided|
|14 oz||Sweetened Condensed Milk|
|2 tsp||No Taste Red Gel Food Coloring|
|¼ tsp||Peppermint Extract|
|5½ cups||Powdered Sugar, divided|
|8 oz||Softened Cream Cheese|
|1½ tsp||Vanilla Extract|
|1½ oz||Finely Crushed Candy Canes|
In a microwave safe bowl, add 20 ounces white chips, 4 ounces chocolate chips and 1 tablespoon shortening. Microwave on high for 15 seconds. Stir. Repeat 3-5 more times or until chips are melted and smooth. Stir in milk, food coloring and peppermint extract. Gradually beat in 1 1/2 cups sugar. Pat into a lightly greased 9" by 13" baking pan. Place fudge in the refrigerator. In another microwave safe bowl add remaining white chips and shortening. Microwave on high for 15 seconds. Stir. Repeat once more or until chips are melted and smooth. Beat in the cream cheese and vanilla extract. Gradually beat in the remaining sugar. Spread over first layer of fudge. Sprinkle with crushed candy canes. Place in the refrigerator for 30 minutes to allow fudge time to set. Cut into 48 squares and serve.
1 1/2 ounces of candy canes equals about 3 average sized candy canes. A little peppermint extract goes a long way, but you may add up to 1/2 teaspoon in this recipe without over powering the other flavors. You may also add a bit of green food coloring to the cream cheese fudge topping.