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Tastee Recipe

Cool And Crisp: Candy Cane Fudge

20 November 2017
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, candy cane fudge, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

My mother would make fudge with my sisters and I every December.

When it came to holiday baking and candy making my mom was better than Betty Crocker. Seriously, we should have called her Cathy crocker. Cathy is my mom’s name. Anyway, mom always had yummy holiday cookies, cakes, pies, and FUDGE laying around.

Her fudge recipes were seriously easy to follow; sort of like the one on the following page. I came across a candy cane fudge recipe on the Cutting Back kitchen blog. Just check out the picture. Doesn’t this yummy fudge look fabulous?

I think you could even make this fudge for Valentines Day because of the pretty pink hue!

Are you excited about this recipe? Would you like to know how to make it? Find all the details over on the next page 🙂

Recipe and image courtesy of Cutting Back Kitchen.

 

 

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Quick Tip: Place candy canes or peppermint candies into a Ziploc bag and smash them with a hammer.

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