Mint Chocolate Candy Cane Fudge

A few years ago my grandmother (aka "Gma) broke her tooth by biting into a candy cane.  

Being the humorous octogenarian that she is, she took the tooth, placed it in a jewelry box, wrapped it up in festive Christmas wrapping paper, and sent it to her son as a gift along with a few candy canes.  He loved it and found it hilarious.  

This is the family from which I come.  Oh, dear.

Love of candy canes exists in my blood too, although I prefer using them in baking, or swirling them in a cup of coffee or hot cocoa.  This creamy fudge proves the perfect vehicle to carry the minty taste of candy canes associated with Christmastime, but with small enough chunks that you won't be visiting the dentist after consuming it (hopefully).

Luckily for Gma, she was scheduled to have her teeth replaced with dental implants in the coming weeks, so she crunched her way through several boxes of the candy canes while watching episodes of "Hoarders," nary a care if she lost another tooth in the process. And, with a sweet tooth like she has (after all, she was the one who requested I make this fudge), it is probably for the best as she can now eat as much sugar as she likes without giving a thought to cavities.

Go ahead and make some, only 4 ingredients required!

Lay some foil in an 8x8 pan (it helps to fold it first), and get some grease lightnin' action in there.

Smash 18 candy canes to smithereens.  (I used Hershey's chocolate mint candy canes)

Smithereens should be pea-sized, but it's OK if you get some finer fairy dust bits, they add sparkle.

Sweetened condensed milk and white chocolate chips.  Can I dig in now?

Melt into a smooth and creamy lake of fudge fixings; stir in some peppermint extract.

Stir in your candy cane smithereens.  Reserve some bits to sprinkle on the top.  Pop it in the fridge for 2 hours to set.

Cut into squares and devour, preferably whilst surrounded by Christmas decorations.

Mint Chocolate Candy Cane Fudge

Yield: 56 squares 

Ingredients:

20 oz white chocolate baking chips 

14 oz can sweetened condensed milk

1/2 teaspoon peppermint extract

18 crushed Hershey's mint chocolate candy canes

Directions:

Line an 8"x8" baking pan with foil.  Grease the foil.

Melt white chocolate chips with sweetened condensed milk in a saucepan over medium heat, stirring often until chips are melted and mixture is smooth.  Remove from pan heat and stir in peppermint extract and most of the candy cane bits.

Spread mixture into the bottom of the lined and greased 8"x8" pan.  Sprinkle remaining candy cane bits over the top.

Chill pan in refrigerator for 2 hours, and then cut into 1" squares.