Directions:
- Line two 8-inch-square baking pans with parchment or nonstick foil, leaving an overhang on 2 sides.
- In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add butter, vanilla, and salt, and stir until butter has melted.
- Spread chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.
- Using the overhang, transfer the fudge to a cutting board and cut into 1-inch squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.08 Kcal (708 kJ) | ||
| Calories from fat | 42.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Cholesterol | 13.39mg | 4% | |
| Sodium | 110.9mg | 5% | |
| Potassium | 37.52mg | 1% | |
| Total Carbs | 31.06g | 10% | |
| Sugars | 21.81g | 87% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 0.3mg | 0% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 398.27 Kcal (1667 kJ) | ||
| Calories from fat | 99.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 7% | |
|---|---|---|---|
| Cholesterol | 31.54mg | 4% | |
| Sodium | 261.22mg | 5% | |
| Potassium | 88.37mg | 1% | |
| Total Carbs | 73.17g | 10% | |
| Sugars | 51.38g | 87% | |
| Protein | 1.89g | 2% | |
| Vitamin C | 0.7mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 67.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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