1/2 cup whipping cream
1/2 cup light corn syrup
3 cups semisweet chocolate chips
1‑1/2 cups powdered sugar, sifted
1 cup crushed candy canes
1‑1/2 teaspoons vanilla
1 teaspoon peppermint essence
PREPARATION:
Line 8-inch baking pan with foil, extending edges over sides of pan.
Bring cream and corn syrup to a boil in 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Add chocolate chips; stir constantly until chips are melted. Stir in powdered sugar, candy canes and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
Lift fudge out of pan using foil; remove foil. Cut into 1-inch squares. Store in airtight container.
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