When we got married, my husband thought the only place you could get fudge was in a candy kitchen in the smoky mountains. He had no idea that the best fudge came from your own kitchen! Everyone in my family dearly loves fudge but I usually make it only during the holidays, with the rare treat for a birthday or other occasion where it is specially requested. The main reason for this is that the fudge I love is a good bit of work.
However, the basic recipe for this fudge is a game changer – and it is adaptable to countless variations.
This fudge tastes like my old fashioned recipe but:
- It is simpler to make
- Requires no thermometer
- Requires no stovetop cooking
- and it can be made at about half the cost
I’m bringing you just one variation today, more to come in the coming weeks! I know when you see the recipe you won’t believe that this tastes like the old fashioned fudge, which is exactly why I hid the ingredients last night until everyone in my Christmas Cooking Class had a taste and THEN I showed them how it was made! Give it a go. You only risk saving money and time. 🙂
If you’re looking for some great Christmas gift ideas, I am also publishing my 2016 Gift Guide today, filled with practically and budget friendly gifts that are sure to please just about everyone on your list. Click here to see that.
The recipe for this fudge is ready for you to print off below, enjoy!
- 16 ounce can store bought cream cheese icing*
- 12 ounces vanilla morsels (like white chocolate chips)
- 2-3 drops peppermint oil (optional, it's great without it, too)
- 3-4 crushed candy canes
- In microwave safe bowl, place vanilla chips. Microwave at one minute increments, stirring after each, until melted and smooth.
- Open icing container and remove foil lid. Place in microwave for about one minute. Stir into melted morsels until well blended. Stir in peppermint oil, if desired, and then add crushed candy canes.
- Pour into greased 8x8 pan and allow to cool completely before cutting.
“God didn’t bring ya this far to drop ya off now!”
~Bea Ezell, Submitted by Cindy Roadman.Yum