RED VELVET CANDY CANE FUDGE RECIPE
My favorite kind of cake, red velvet, inspired me to create this fudge. If you like, spoon the candy mixture into paper-lined mini-muffin cups instead of spreading it into a pan. -Crystal Schlueter, Northglenn, Colorado
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Line a 13x9-in. pan with foil; grease foil with butter.
- In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan.
- In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectionersâ sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
- Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
- Yield: 3-3/4 pounds.
- Originally published as Red Velvet Candy Cane Fudge in Taste of Home Christmas Annual
- Annual 2014
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