Post-run candy cane fudge

Christmas time in my house is defined by the copious amounts of treats stacked up in our “baking corner.” Whenever I go home to my parent’s house, I’ll walk in the front door and make a beeline for the kitchen. I’ll check the fridge for tasty leftovers, then to the counter beside the fridge where the baking resides, then to the kettle to turn it on for tea, and once I’ve scoured the rest of the drawers, I’ll make my snacking decision. This process has become an art and one that I’m very proud of.

Generally, the baking corner consists of some sort of healthy muffin or some kind of cookie, but when the holiday season hits, the number of options skyrocket: shortbreads, brownies, cakes, bars, and basically chocolate anything. Typically this season is coupled with my off-season. All of this ‘enhances’ my hibernating weight and makes the return to training much harder!

RELATED: Fruit and nut power cookies for runners

RELATED: Holiday drinks to mix this season

Every year, my Mom and I try to make a couple of new recipes just to mix it up a little. We have our favourites that must be made every year, but there’s always room for something different. I had never made fudge before, but found a recipe for candy cane fudge with crushed candy canes on top. It looked aesthetically tasteful with a nice bit of holiday flare.

This recipe is surprisingly simple to make and it turned out well – a winner all around! I altered the recipe slightly to accommodate the ingredients that I had on hand. The changes were flawless. It’s a very decadent treat, so I sliced it into bite sized pieces to lessen the chance of a sugar crash.

Candy Cane Fudge 

Ingredients:

– 6 tbsp margarine

– 3 ½ cups icing sugar (confectioner’s sugar, powdered sugar)

– ½ cup sifted cocoa powder

– ½ tsp peppermint flavour

– ¼ cup light coconut milk

– 2 peppermint candy canes

Directions:

1. Line a loaf pan with parchment paper (or grease the pan with margarine).

2. Place the candy canes in a plastic sandwich bag. Crush them using a mallet or whatever you have on hand.

3. Put the margarine, sugar, cocoa, peppermint flavour and coconut milk in a heat-proof mixing bowl or the upper part of a double boiler.

4. Place the bowl over simmering water and stir until smooth. Add a bit more coconut milk if needed. When the mixture is smooth, pour quickly into the prepared pan.

5. Sprinkle crushed candy canes on top and press in gently.

6. Chill thoroughly in the fridge. Cut into slices or squares.