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
- 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
- Line a Lakeland loose-based 20cm (8in) square baking tin with Lakeland Baking Parchment.
- 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.
- 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.
- To prepare the peppermint bark, melt the white chocolate in a bowl over a pan of hot water then stir in the peppermint extract.
- 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.
- 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