Wednesday, December 29, 2010

What's Baking: Peppermint Fudge

So, I got to be the host of "What's Baking?" this month--yay! For my theme, I chose holiday colors. Now, I only used one holiday color, and that's red, but I think the results are delicious enough that you won't mind the absence of green!

I have a friend who can't have gluten. As such, I couldn't give her the yummy cookie dough mix I gave everyone else, so I needed an alternative. Fudge seemed like the perfect thing! And peppermint fudge would be fun-looking and seasonal! Just be sure to find candy canes that are gluten-free (some are rolled in flour before packaging). Besides being delicious, this fudge is also really simple--no candy thermometer required!

Peppermint Fudge (slightly adapted from

  • 2 (10-oz) bags of white chocolate chips
  • 1 14-oz. can sweetened condensed milk
  • Healthy splash (otherwise known as 1-2 Tbl.) Peppermint Schnapps
  • 1 1/2 c. crushed candy canes, divided
  • A couple drops of red food coloring

Line an 8x8 pan with foil, and grease it with baking spray.

Pour the white chocolate chips and sweetened condensed milk into a medium saucepan. Heat over medium-low heat, stirring constantly, until chips are nearly melted. Remove from heat and continue stirring until all chips are melted and the mixture is smooth. Mix in Peppermint Schnapps and 1 c. of cushed candy canes, stirring until well-combined. Add a couple drops of red food coloring to different areas of the pan, and stir once or twice, just to slightly swirl in the food coloring. Transfer mixture to the 8x8 pan, and top with remaining crushed candy canes. Refrigerate several hours, or until firm.

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