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This creamy, festive candy cane fudge has become a holiday favorite in my family because it combines rich white chocolate with a refreshing peppermint crunch. It’s a perfect sweet treat to share at gatherings or to give as a thoughtful homemade gift around Christmas.
I first made this fudge during a holiday party, and it disappeared so fast that I now make it every year. The kids and adults alike ask for it by name.
Ingredients
- White chocolate chips: about 20 ounces of good quality chips give the fudge its smooth, rich base. Choosing premium white chocolate makes a noticeable difference for a creamier texture
- Sweetened condensed milk: 14 ounces adds sweetness and helps the fudge set properly without needing to cook for long hours
- Peppermint extract: 1 teaspoon provides that classic candy cane flavor. Use pure peppermint extract rather than imitation for best taste
- Candy canes chopped: about 1 and a half cups crushed candy canes add festive color and a crunchy minty contrast. Use fresh candy canes for the best texture and flavor
Instructions
- Spoon Line or Spray Your Pan:
- Line an 8 by 8-inch square baking dish with foil or parchment paper for easy removal. Lightly spray the foil with nonstick spray so the fudge doesn’t stick to it. This makes cleanup and cutting easier.
- Crush the Candy Canes:
- Place candy canes in a plastic zip-top bag and crush them into small bits using a rolling pin or something heavy. You want small pieces but not a fine powder to keep texture for the fudge.
- Melt Chocolate and Condensed Milk:
- In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir frequently to avoid burning. When you see a few chips still holding their shape but most is melted, remove from heat and stir vigorously until all chips are fully smooth.
- Add Peppermint and Candy Cane Pieces:
- Stir in the peppermint extract and one cup of the crushed candy canes into the melted chocolate mixture. This distributes the mint flavor and candy cane crunch evenly throughout the fudge.
- Pour and Decorate:
- Immediately pour the mixture into your prepared pan. Evenly sprinkle the remaining half cup of crushed candy canes on top and gently press them into the fudge so they stick well.
- Chill and Set:
- Place the fudge in the refrigerator for 2 to 3 hours until firm. Once set, lift it out using the foil and cut into squares for serving.
The crushed candy canes on top give a pretty sparkle and a little crunch with every bite
Storage Tips
Store fudge in an airtight container in the refrigerator to keep it fresh and prevent it from picking up other flavors
Ingredient Substitutions
If you cannot find white chocolate chips use finely chopped white chocolate bars instead but watch your melting time closely
Serving Suggestions
Candy cane fudge is perfect as a festive treat on holiday dessert boards or packaged in decorative tins for gifts
Use a sharp knife warmed under hot water then wiped dry for cleaner fudge cuts without crumbling
FAQs about Recipes
- → How do I crush the candy canes effectively?
Place candy canes in a sealed plastic bag and gently crush them with a rolling pin until finely broken but not powdered.
- → What is the best way to melt the white chocolate and condensed milk?
Heat over low flame, stirring frequently to prevent burning until almost melted, then remove from heat and stir until smooth.
- → Can I use other extracts besides peppermint?
Yes, you can experiment with vanilla or almond extracts, though peppermint complements the candy canes best.
- → How long should I refrigerate the mixture?
Chill for 2 to 3 hours or until the mixture is fully set and firm to the touch.
- → What’s the ideal dish to use for setting this treat?
Use an 8×8 casserole dish or a foil-lined baking sheet for easy removal after chilling.