December 22, 2009

Candy Cane Mint Chocolate Fudge

Candy Cane Mint Chocolate Fudge veganized
2 cups (12 oz.) semi-sweet vegan chocolate chips
1 (14 oz.) can vegan sweetened condensed milk, divided
2 tsp. pure vanilla extract
1 cup (6 oz.) vegan white chocolate chips
1 1/2 tsp peppermint extract
Green vegan food coloring
4 standard-sized candy canes

Line an 8-inch square pan with foil. Use enough foil so that it extends 1 to 2 inches beyond the top edges of the pan. This will make it much easier to remove the fudge from the pan later.

In a medium saucepan, combine semi-sweet chocolate chips and 1 cup sweetened condensed milk. Set the pan over low heat and stir occasionally until the chocolate is melted. Stir in vanilla extract. Spread half of the chocolate mixture into the pan and chill until firm, about 15 minutes. Let the remaining chocolate rest at room temperature.

In another saucepan set over low heat, melt the white chocolate chips and the remaining sweetened condensed milk. Stir in peppermint extract and a few drops of green food coloring (until the chocolate turns the desired color). Spread the white chocolate mixture evenly over the chocolate mixture in the 8-inch pan. Chill for an additional 15 minutes, or until the white chocolate is firm.

Spread the remaining semi-sweet chocolate mixture over the white chocolate layer. Place 4 standard-sized candy canes in a ziploc bag and crush with a meat mallet or rolling pan. Gently press the candy cane bits into the top of the chocolate. Chill for approximately 2 hours, or until the fudge is firm. Remove from the pan by lifting the edges of the foil. Peel off the foil and cut the fudge into small squares.

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