I knew I needed to do a test run on some two-ingredient fudge to decide if it was going to be added to my holiday baking list. So, after lunch, I settled Grace down to watch a Christmas special and I whipped up a batch of fudge.
Of course, leave it to me to run into a jam while preparing such a simple recipe. I needed to line to my dish with foil and I had just used up the last of our roll when I wrapped up the leftovers from lunch. But I had already started to melt the chocolates, so there really wasn't any turning back. I decided to just give it a go without lining the pan. Figuring if it didn't come out of the pan nicely, it didn't really matter since it was just a test-run and really only Joe and I would see the ugly mess. This was more of a trial to test out the taste and texture which, in the end, were perfect!
Since I was having a heck of a time cutting and serving pretty little squares of fudge from the dish, I decided to just scrape some out and roll into balls to form truffles!
What a perfectly delicious solution to my kitchen mishap!
Marshmallow Candy Cane Fudge Truffles
- 12 oz. bag semi-sweet chocolate chips
- tub of chocolate frosting
- handful of mini marshmallows
- crushed candy canes
- Melt your chocolate either in the microwave or double boiler.
- Stir in marshmallows if using.
- Remove from heat and stir in the frosting.
- Spread the mixture into an 8x8 pan.
- Sprinkle the crushed candy cane over top and press slightly into the fudge.
- Allow to set in fridge for 1/2 an hour to an hour.
- Using a spoon, spatula, or ice cream scoop, scrape the fudge from the pan and roll into balls about an inch in size, then roll the balls into more crushed candy cane.