Description
A rich white chocolate fudge infused with aromatic orange zest and cinnamon, topped with crunchy crushed peppermint candy canes.
Ingredients
Scale
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup unsalted butter
- 1 cup crushed candy canes
- 1 tablespoon orange zest
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Crush candy canes into a mix of powder and small chunks using a rolling pin.
- Combine white chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat.
- Stir constantly until the mixture is smooth and glossy, then remove from heat.
- Stir in orange zest, ground cinnamon, and vanilla extract until well combined.
- Fold in the crushed candy canes gently to maintain their texture.
- Pour the mixture into the prepared pan and smooth the top.
- Press extra peppermint pieces on top for decoration.
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Lift out of the pan and cut into 1-inch squares using a hot, clean knife.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American