It’s not uncommon for my sister and me to have pre-Christmas baking marathons where we churn out a dozen or more different kinds of Christmas cookies for family, friends and neighbors. This year, though, she’s in New Zealand, and I just moved back to California a week ago, so that favorite ritual is not going to happen.
I couldn’t pass up holiday baking entirely, though. I settled on four treats to make for gift boxes for family and friends in town, which I knew I could put together in one afternoon. Our kitchen is still a work in progress, so I tried not go too crazy with the baking!
The boxes included two of my favorite Christmas cookies, Lydia’s Austrian Raspberry Shortbread and Matteson Squares, some simple vanilla meringues to balance out the butter and chocolate, and this candy cane fudge, which I recently saw on Erin’s Food Files.
I simplified Erin’s recipe because I had so much other stuff going on tin the kitchen, but I still think the results were delicious. I’ve never had much luck with traditional fudge recipes and I’m not crazy about the stuff made with marshmallow fluff, so I was excited to see that this recipe was made with chocolate chips and sweetened condensed milk. I skipped the vanilla and instant espresso to maximize simplicity, and just sprinkled 3 crushed candy canes over the top. This really is an incredibly simple holiday treat!
adapted from Erin’s Food Files
3 cups semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
1 tsp mint extract
3 candy canes, crushed
Line a 9″ square pan with foil or wax paper and set aside.
Put the chocolate chips and sweetened condensed milk in the top of a double boiler set over medium heat, and stir until smooth.
Off the heat, stir in the mint extract, then spread the chocolate mixture into the pan.
Sprinkle evenly with the crushed candy canes, then chill for at least 2 hours, until firm.
Lift the fudge out by the foil or wax paper, place on a cutting board, and cut into squares.