I don’t know if you’ve noticed but the season of excess is well and truly with us now, and with all things festive being in vogue I thought it was high time to hit some candy canes with a rolling pin. Because what else screams Christmas?
Most of the time my sweet tooth is reserved for cake and chocolate, but occasionally I need something that is primarily sugar. And this is seriously a festive sugar rush. Not only is it the sugar content of normal fudge, it has marshmallows and candy canes added – it is Christmas, after all.
Whether you have lots of people over and looking for something not too grown up, think that the kids haven’t had quite enough sugar yet (hahahahaha), or simply want something to slice up and give to people, this fudge is a perfect festive treat. As if the sugar wasn’t drawing you in enough, the saltiness of the pretzels make this fudge pretty addictive, as well as cutting through some of the sweetness. If you think pretzels are addictive, you haven’t seen nothing yet.
Also if you’ve just been to do some very last minute Christmas shopping, then you can take your frustration out on the pretzels and candy canes.
Candy Cane & Pretzel Fudge
This recipe takes inspiration from many that I’ve seen online, but the first of these was on Joy the Baker whose recipe looked so delicious that I ended up making it. Whilst there seems like there is A LOT of sugar in this (which is mainly because there is a lot of sugar), you do need to use it all so that it will set properly. It will make about 24 squares.
200g caster sugar
200g light brown sugar
6 tbsp golden syrup
1 tsp salt
280g dark chocolate
400g mini marshmallows
3 candy canes
1 large handful of pretzels
1 tsp vanilla extract
Put the butter, sugars, milk, golden syrup and salt into a large sauce pan on a medium heat. Let the butter and sugars melt, then turn up the heat and bring it to the boil. Once at the boil for 20-30 seconds, reduce the heat to low and leave for another 4 minutes, stirring every 30 seconds or so. Add in the chocolate and stir gently to melt.
Using a thermometer, heat the mixture until it reaches 112 degrees centigrade, then remove from the hob and set aside for 10 minutes.
Once a bit cooler, add in about a quarter of the marshmallows and the vanilla then using a metal spoon, stir through until the marshmallows melt.
Put the pretzels and candy canes in bags, then take your aggression out on them until they are broken into small chunks (but not dust).
In a lined baking tray, scatter about a third of the remaining marshmallows, of the candy canes and pretzels. Make sure they are evenly spread out and then pour the fudge mixture on top. Wobble about to make the top level, then scatter the rest of the marshmallows, candy cane and pretzel pieces over the top and press them gently in to the top. Put in the fridge for at least 4-5 hours to allow to set fully, then slice and either serve or wrap up for people!
Since this is a chocolatey treat, and very much along the lines of Christmas, I’m going to put it in to this month’s We Should Cocoa – normally at Tin & Thyme, this month hosted by Munchies and Munchkins – where the theme is Christmas.