I can never find enough uses for condensed milk. My favorite part of baking with it is eating whatever doesn’t slide out of the can.
Last year I made white hot chocolate with candy cane stirrers for my friends. It was a hit, so I thought it might be fun to adapt a fudge recipe to the flavors of white chocolate and peppermint, thus utilizing another can of pure heaven.
candy cane fudge
3 cups (540g) white chocolate chips
1 14 ounce (400g) can sweetened condensed milk
1 tablespoon heavy cream
2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
15 drops peppermint essential oil (or 1/2 teaspoon pure peppermint extract
5 candy canes, crushed with a rolling pin
1. In a heatproof bowl set over simmering water, mix together chocolate chips, condensed milk, cream, and baking soda until smooth.
2. Remove from heat and stir in essential oil and 1/3 of the crushed candy canes.
3. Pour into a parchment lined 8×8 inch pan. Sprinkle with remaining candy canes. Refrigerate for 3 hours, or until set. For easier cutting, freeze for at least an hour. Lift parchment paper and fudge from pan and cut into 1 inch cubes.