The recipe is for white chocolate fudge with orange rind in it... two things I dislike. Pay attention, and at the bottom it will tell you how to modify for regular chocolate fudge. I added my own modification by crushing a candy cane and sprinkling it on top. Here is a picture of what mine looked like when I was done (although this is not my picture).
Easy White Fudge
Chill: 2 hours
Ingredients
- 3 cups white baking pieces
- 1 14-ounce can (1-1/4 cups) sweetened condensed milk
- 1 cup chopped almonds, macadamia nuts, or pecans
- 2 teaspoons finely shredded orange peel
- 1 teaspoon vanilla
- Coarsely chopped almonds, macadamia nuts, or pecans (optional)
Directions
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter foil; set aside.
2. In a 2-quart heavy saucepan cook and stir white baking pieces and sweetened condensed milk over low heat just until pieces melt and mixture is smooth. Remove saucepan from heat. Stir in the 1 cup nuts, orange peel, and vanilla.
3. Spread fudge evenly in the prepared pan. If desired, sprinkle with additional nuts; press in lightly. Score into 1-inch pieces. Cover and chill about 2 hours or until firm.
4. When fudge is firm, use foil to lift it out of pan. Cut fudge into pieces. Store tightly covered up to 1 week. Makes about 2 pounds (64 pieces).
Easy Chocolate Fudge: Prepare as above, except substitute 3 cups semisweet chocolate pieces for the white baking pieces. If desired, omit orange peel.
Purple's Edit: For candy cane sprinkles, unwrap one regular-sized candy cane and drop it into a ziploc bag, zipping it tightly. Use a wooden spoon and smack that thing into smithereens! Then use a spoon to scoop the pieces out and shake them onto the top of the fudge before refrigerating, pressing them lightly into the fudge so they stick. It will look festive and fancy!
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