My regular readers might be thinking that I’m going fudge crazy this month as I publish yet another fudge recipe! Stepping into December what could shout Christmas and the arrival of Elf on the Shelf more than slow cooker peppermint candy cane fudge! Candy canes always remind me of the movie Elf and this would be a great snack treat to have whilst watching it.
For this recipe we used a mixture of milk and dark chocolate. I liked the addition of the dark chocolate but feel free to use your preferred chocolate types as you see fit.
I only used a small amount of peppermint essence as we didn’t want it to be too overpowering for the children. We stuck to just one teaspoon but if you want a mint explosion add more.
The fudge is best eaten no more than 3-4 days after making it as the candy canes got a little softer in the fridge. That said, it was still delicious after a few days! We’re lucky if it lasts that long in our house and you can always store it out of the fridge to keep the canes crunchier if you wish it to last longer.
We used a tin of sweetened Carnation condensed milk, 450g Dr Oetker chocolate, 1 teaspoon of peppermint essence and a knob of butter. We placed all the ingredients into a slow cooker/crockpot and stirred every 10 -15 mins for 1 1/2 hours. Top tip – keep the lid on the slow cooker for the first 30 minutes and then cook without for the remaining hour.
Pour into a lined 8 inch square tin and then cool for 10 minutes. Meanwhile bash a few candy canes in a freezer bag with a rolling pin. Then place the crushed candy canes onto the fudge and place in the fridge to chill.
After 20 minutes in the fridge I gently pressed the canes into the fudge mixture. Then keep refrigerated so the mixture has been in there for at least 2 hours, overnight is even better. I have enclosed a detailed recipe to follow for our slow cooker peppermint candy cane fudge below.
Slow Cooker Peppermint Candy Cane Fudge
Ingredients
Equipment
Method
- Place all the ingrediants (apart from the candy canes) into the slow cooker
- Cook on the low setting with the lid on for 30 minutes – Stir every 10-15 minutes
- Continue to cook for a further 1 hour, stirring every 10-15 minutes
- Pour the fudge mixture into a lined 8 inch square baking tin. Cool for 10 minutes
- Place candy canes into a freezer bag and bash until small bits/chunks remain. Top the fudge with the broken candy cane pieces and place the tin in the fridge for 2 hours plus. After 20 minutes lightly press the candy cane pieces into the top of the fudge and continue to chill in the fridge.
- We chill for more than 2 hours and sometimes overnight. Cut into squares and enjoy. We prefer our fudge kept chiled in the fridge and is best eater over a few days but can last longer.
If you’re looking for some more festive fudge recipes then do check out our
Terry’s Chocolate Ultimate Slow Cooker Fudge recipe
Toblerone Slow Cooker Fudge Recipe
Crunchie Slow Cooker Fudge Recipe
Leave a Reply