Dark Chocolate Candy Cane Fudge

Loosely adapted from the ever popular Fantasy Fudge recipe, created selfishly for my own pleasure. I have posted it as tested--next time I will most likely omit the crushed candies. I didn't care for the texture all that much, and the peppermint flavoring was overwhelming at times. It was the last fudge "creation" I attempted, so my lack-luster view of the outcome may be due to fudge overload--to which I am also attributing the lack of photo. I'm a purist when it comes to fudge, and don't really enjoy hidden bits or crunchies hanging out in it--whether it be candy, nuts, or whatever else happens to find its way in there. So that's working against it as well. At any rate, the recipe is below. I think it needs work. If you have any ideas, I'm all ears.


3 cups vegan-processed granulated sugar
1 stick unsalted butter
2/3 cup evaporated milk
8oz. Ghirardelli Semi-Sweet Chocolate Chips
4oz. Ghirardelli Mint Bliss Chocolate Squares, coarsely chopped
1 jar (7oz) marshmallow cream
1 tsp. vanilla
3/4 cup crushed peppermint candies (starlight mints were used in testing)
pinch of salt

Combine sugar, butter and salt in a heavy-bottomed, medium-size saucepan (2 or 3 quart). Bring to a rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate chips and chopped chocolate until melted. Add marshmallow cream and vanilla. Beat until well blended. Fold in crushed peppermint candies. Pour into a parchment-lined 13x9 inch pan. Allow to cool at room temperature. Cut into 1-inch squares. Store in an airtight container.

Makes 3lbs. of candy