This super-easy fudge is our go-to recipe for the busy holiday season. With a swirly peppermint embedded in each square, these sweet treats pair the immediate gratification of creamy fudge with the lasting effects of hard candy.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
such as Lindt, chopped
sweetened condensed milk
per piece: about
Total fat5 g
Saturated fat3 g
Total carbohydrate19 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with condensed milk, stirring, until melted and smooth, about 5 minutes. Remove from heat. Stir in vanilla and peppermint extract.
Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top. Nestle peppermint candies over top, making 6 rows of 6 candies. Refrigerate until firm, about 2 hours.
Lift out onto cutting board; using hot knife, cut between candies into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.
Prep time10 minutes
Total time10 minutes
tub (227 g)
crab claw meat
, drained and coarsely chopped
These savoury cheese-filled pastries come together in minutes and can be personalized to suit your tastes. Try cooked bacon and Cheddar, sun-dried tomatoes and mozzarella, or sliced pitted olives and Havarti.
roasted red peppers
, drained, chopped and thoroughly patted dry
shredded Fontina cheese
, thinly sliced
, finely grated or pressed
Per piece: about
Total fat5 g
Saturated fat2 g
Total carbohydrate5 g
On parchment paper–lined rimless baking sheet, unroll pastry.
In bowl, stir together red peppers, Fontina, Parmesan, basil and garlic; sprinkle over pastry. Tightly roll up pastry. Arrange, seam side down, on sheet of waxed paper; wrap in waxed paper, twisting ends to seal. Refrigerate until chilled, about 1 hour.
Remove waxed paper. Using serrated knife, slice pastry into scant 1/2-inch thick rounds. Arrange, 1 inch apart, on parchment paper– lined rimless baking sheet. Bake in 400°F oven, turning once, until golden, about 20 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.) Serve warm or at room temperature.