Festive fudge with peppermint bark

This festive fudge with peppermint bark from Lakeland is easy, yummy and makes a good sweet treat to hand out as a homemade gift!

Brought to you by Lakeland
This festive fudge with peppermint bark is a perfect gift idea to hand out over the Christmas period.


Festive fudge with peppermint bark

Makes 36 pieces


For the fudge

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  • 375g (13oz) caster sugar
  • 115ml (4fl oz) liquid glucose
  • 200ml (7fl oz) double cream
  • 250g (9oz) white chocolate, chopped
  • 55g (2oz) butter
  • a few drops pink food colouring

For the bark

  • 150g (5½oz) white chocolate
  • ½ tsp Star Kay White Peppermint Extract
  • 6 candy canes
  • 30g (1oz) mini white marshmallows
  1. Line a Lakeland loose-based 20cm (8in) square baking tin with Lakeland Baking Parchment.
  2. In a medium saucepan, gently heat the sugar, glucose and cream until the sugar dissolves. Place a preserving thermometer into the pan and increase the heat, bringing the syrup to a steady boil. Allow the mixture to bubble, stirring occasionally to prevent the sugar from catching, until the temperature reaches 116°C – this is known as the soft-ball stage.
  3. Remove the pan from the heat and leave to rest for 5 minutes, then add the chopped chocolate and butter and beat with a wooden spoon until the fudge thickens and becomes slightly duller. Add a few drops of pink food colouring and mix well. Pour the mixture into the tin and leave to cool completely.
  4. To prepare the peppermint bark, melt the white chocolate in a bowl over a pan of hot water then stir in the peppermint extract.
  5. Put 3 candy canes into a freezer bag and crush into small pieces with a rolling pin. Repeat with the remaining 3 candy canes, but keep the pieces larger this time.
  6. Add the small pieces of candy cane to the melted chocolate, then spread over the fudge and top with the larger pieces of candy cane and mini marshmallows

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