Last year, I made Gumdrop Fudge to give as Christmas gifts. It was a big hit, but chopping up the gumdrops nearly destroyed my food processor. A friend of mine, who also made them, suggested tossing the candy in powdered sugar first and then chopping with a knife. That worked a little better, but it was still a sticky mess. Don’t get me wrong, it was delicious and as soon as I find a way to chop the gumdrops without cussing like a sailor or losing a finger, I’ll let you know.
The white chocolate fudge in this recipe is so good that I wanted to make it again, but instead of the gumdrops, I added crushed candy canes and a little peppermint extract. White chocolate and peppermint is the perfect winter combination. This candy is so rich, you’ll only need a few in a small tin for a great gift. You can ship these, but include a note to tell the recipient they need to pop it in the freezer for a little bit before eating.
A side note about the green holly dish in these pictures. My Grandma made this dish in 1967 and I received it after she passed away. I have a few things that belonged to her, and it’s very special to me. This dish and I are nearly the same age, so I’m amazed (and a little jealous) at how well its holding up!
White Chocolate Candy Cane Fudge
Makes about 5 dozen
Adapted from Shugary Sweets
¾ cup (1½ sticks) (170 g) unsalted butter
¾ cup (175 ml) heavy cream
2 cups (437 g) sugar
pinch of salt
11 oz. (311 g) white chocolate chips
7 oz. (198 g) marshmallow creme
1 teaspoon peppermint extract
4 candy canes
Line a 9″ x 11″ baking dish with parchment paper. You could also use an 8″ x 8″ dish, but fudge will be thicker. Be sure the paper overlaps on all sides, as this is how you will lift fudge out of the pan once chilled. Set dish aside.
In the bowl of an electric mixer, add the white chocolate chips, marshmallow creme and peppermint extract.
Place the candy canes in a large plastic bag and crush with a rolling pin. This is a great opportunity to get rid of any pent-up holiday frustration or stress you may be feeling. Beat the hell out of those things, but don’t pulverize to dust, because you’ll want some larger pieces to sprinkle on top. Remove about ¼ cup of the pieces and set aside.
In a large saucepan, add the butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for about 5 minutes, stirring constantly.
Remove from heat and pour over white chocolate and marshmallow creme. With the paddle attachment, mix for a minute or two until all of the chocolate chips are melted and mixture is smooth. Add the candy canes pieces that remain in the plastic bag and stir on low for just a few seconds until completely blended.
Pour mixture into prepared baking dish. Scatter the ¼ cup candy canes that you set aside and some festive sprinkles over the top. Cover with plastic wrap and refrigerate for at least four hours or overnight.
Once set, cut into small pieces and store in an airtight container in the refrigerator for up to two weeks. To make slicing these candies easier, dip a knife in a large glass of hot water and wipe with a towel before cutting. Do this whenever the fudge begins to stick. You can also freeze these candies for up to 3 months. Enjoy!