Try this Candy Cane Fudge recipe, or contribute your own.
Suggest a better descriptionSource: Pillsbury cookbook
Line 8-inch baking pan with foil, leaving 1-inch overhang on sides. Bring corn syrup and cream to a boil in a 2 qt. saucepan over medium heat. Boil one minute. Remove from heat. Add chocolate chips; stir constantly until chips are melted. Stir in powdered sugar, 1 cup of candy cans (I used less), and vanilla. Pour into prepared pan. Sprinkle with remaining 1/4 cup candy canes. Cover and refrigerated 2 hours or until firm. Lift fudge out of pan using foil. Place on cutting board; remove foil. Cut into 1 inch squares. Store in an airtight container.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1601 | ||
Calories from Fat: 781 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.8g | 116 % | |
Saturated Fat 51.7g | 258 % | |
Monounsaturated Fat 28.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 41.1mg | 13 % | |
Sodium 43.2mg | 1 % | |
Potassium 1002.3mg | 26 % | |
Total Carbohydrate 209.7g | 62 % | |
Dietary Fiber 14.9g | 59 % | |
Sugars, other 194.8g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1601
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