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Slow Cooker Peppermint Candy Cane Fudge

A festive candy cane slow cooker fudge recipe
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 16 people
Course: after dinner, bakes, fudge, treats
Cuisine: British, treats
Ingredients Equipment Method

Ingredients
  

  • 1 can 395g Sweetened Condensed Milk
  • 450 grams Dark and Milk chocolate - we used 300g milk and 150g dark. Any combination would work.
  • 1 tsp Peppermint food extract /essence
  • 1 knob Butter
  • 1 packet Candy Canes

Equipment

  • Slow cooker / Crockpot

Method
 

  1. Place all the ingrediants (apart from the candy canes) into the slow cooker
  2. Cook on the low setting with the lid on for 30 minutes - Stir every 10-15 minutes
  3. Continue to cook for a further 1 hour, stirring every 10-15 minutes
  4. Pour the fudge mixture into a lined 8 inch square baking tin. Cool for 10 minutes
  5. 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.
  6. 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.