Let the festive season begin! I love this time of year, it’s filled with my two loves – Family & wonderful food.

I have taken a pan of this fudge to every Christmas party I have attended for many years & it is always a hit.

It is so simple to make, & it lasts weeks in the fridge meaning you can stash a container of it & bring it out if unexpected guests show up!

Ingredients:

80g peppermint candy canes

395g Sweetened condensed milk

300g Milk chocolate

300g Dark chocolate

60g Unsalted butter

1 Teaspoon peppermint extract

1/4 Teaspoon fine sea salt

Method:

Line a 27cm x 17cm wide Baking tray with baking paper. Set aside.

Roughly crush the candy canes. I find using a mortar & pestle works great. I like to have bigger chunks of candy canes, & some smaller. Set aside until needed.

Break the chocolate up into small chunks & add to a medium sized saucepan.

Add in the condensed milk, butter & turn the heat to low.

Stir the chocolate & condensed milk mixture, as the chocolate melts.

Once the chocolate has melted, increase heat to medium & cook, stirring constantly for 15-20 minutes or until the mixture reaches ‘soft ball stage’. You can check by adding a small amount of the mixture into a glass filled with very cold water. Remove the (hopefully) ball of fudge & if it holds together, it means the fudge is ready. If not, cook for a few minutes longer then re check. Otherwise, if you have a candy thermometer, you can cook the fudge until it reaches 112-116c.

Remove from heat, stir in the salt, peppermint extract & half of the crushed candy canes.

Pour fudge into the baking tray & sprinkle over the remaining candy canes.

Allow to cool to room temperature before placing on the fridge to finish setting for 2-3 hours.

When ready to serve, slice into desired sized slices.

Store fudge in the fridge in an air tight container for up to three weeks.