Last week I was asked if I could do a cooking demonstration during our church’s Advent dinner. They wanted me to do something that would involve the kids.
At first, I had no ideas at all. But the next morning, as I was thinking I was going to have to call back and decline, I had an idea. This Candy Cane Fudge recipe is so easy and perfect to make with kids.
And it ties in well to Advent too. Advent is about preparing (our hearts for Jesus), waiting, hoping and anticipating.
During the program at the church Advent dinner, I asked two girls to help me make the fudge. I used a small, single burner on a table so we could melt the ingredients. I showed them how to prepare the pan with foil and which ingredients to use (preparation). The girls helped assemble everything. Then they took turns stirring the fudge as it melted (waiting).
We stood to the side, working on the fudge while the rest of the program was going on. At the end, we took the mic back and explained that we would pour the melted fudge into the prepared pan. Then the girls sprinkled crushed candy canes over the top.
I explained that while we were stirring, we’d gotten a little sticky. Things can get sticky in a situation when we have to wait. Thankfully, God always has it under control, even when things look like a real mess to us!
I told the girls (and the rest of the people there) that we had more waiting and anticipating to do before we could eat that batch of fudge. It would still need to chill in the refrigerator for 3-4 hours.
But I had a plate already done and cut for everyone to taste. Another girl passed the plate around to all the people there.
- 12 oz semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 can sweetened condensed milk
- 2 Tbs. milk
- 3-4 candy canes, crushed
- Line an 8x8 pan with foil.
- In a 3 quart saucepan, melt all the ingredients, except the candy canes, together over low heat. Stir constantly. This will take about 10 minutes.
- Pour the melted fudge into the foil lined pan.
- Sprinkle with crushed candy canes.
- Refrigerate 3-4 hours or overnight.
- Remove from pan and foil. Cut into squares.
- Store in the refrigerator.