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My Candy Cane Fudge Recipe is a festive, easy-to-make holiday dessert that blends creamy white chocolate and cool peppermint in every bite. It’s perfect for gifting, cookie exchanges, or a sweet spot on your Christmas dessert table.
Why You’ll Love This Recipe
- No oven needed—just a quick stovetop melt and chill
- Ready in under 15 minutes of hands-on time (plus chill)
- Perfect for holiday dessert trays, gift boxes, or cookie swaps
- Combines sweet white chocolate and minty candy cane crunch
- Kid-friendly prep—crushing candy canes is a blast for little helpers
- Makes about 24 pieces: share or stash for yourself!
- Customizable with sprinkles, nuts, or melted dark-choco ribbons
- Gluten-free, vegetarian, and crowd-approved
Ingredients
- 3 cups white chocolate chips (Ghirardelli works beautifully)
- 1 (14-oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure peppermint extract
- ½ teaspoon kosher salt
- 1 tablespoon red gel food coloring (optional swirl effect)
- ½ cup crushed candy canes, plus extra for topping
- Festive sprinkles or chopped nuts (optional garnish)
(You can swap gel food coloring for natural beet powder if you prefer subtle pink hues.)
Directions
- Prep your pan
Line a 9×9-inch square pan with parchment paper, leaving a bit of overhang for easy fudge removal. - Melt the base
In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir gently with a silicone spatula until silky and smooth—avoid high heat to keep it glossy. - Add flavor
Remove from heat and whisk in peppermint extract, kosher salt, and red gel food coloring (if using). Your kitchen will smell like a peppermint patty parade! - Fold in candy canes
Stir in half of the crushed candy canes so you get minty pockets of crunch throughout. Save the rest for the top. - Transfer and smooth
Pour the fudge mixture into your prepared pan. Tap gently on the countertop to remove air bubbles, then smooth the top with an offset spatula. - Decorate
Sprinkle remaining candy cane pieces and optional sprinkles or chopped nuts for a festive look. - Chill
Refrigerate for at least 2 hours, or until fully set—if you’re impatient like me, freeze for 45 minutes to speed things up! - Slice and serve
Lift the fudge out by the parchment overhang, place on a cutting board, and slice into 24 squares. Wipe the knife between cuts for clean edges—warm it under hot water and dry for perfect slices.
Servings & Timing
- Makes: 24 pieces
- Prep Time: 10 minutes
- Cook Time: 5 minutes (melting and mixing)
- Chill Time: 2 hours
- Total Time: about 2 hours 15 minutes
Most of that is hands-off chilling—ideal for sipping cocoa or wrapping gifts while you wait.
Variations
- Dark-Choco Peppermint: Swirl in ½ cup melted dark chocolate before chilling.
- Nutty Twist: Fold in ½ cup chopped pistachios or almonds.
- Vegan Version: Use vegan white baking wafers and coconut condensed milk.
- Boozy Boost: Mix in 1 tablespoon crème de menthe or peppermint schnapps.
- Fruity Fudge: Stir in ¼ cup dried cranberries for a bright pop.
Storage & Reheating
Store fudge in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze pieces (separated by parchment) for up to 3 months. Thaw in the fridge for a few hours—no microwave needed.
FAQs
Q: Can I use light corn syrup instead of condensed milk?
A: You could, but the texture won’t be as creamy—sweetened condensed milk gives that signature melt-in-your-mouth feel.
Q: Why is my fudge grainy?
A: Graininess usually means the chocolate overheated or moisture got in. Keep heat low and tools dry.
Q: How do I crush candy canes neatly?
A: Seal them in a zip-top bag and gently tap with a rolling pin—easy, and no shards flying around.
Q: Is food coloring necessary?
A: Not at all—your fudge will still look festive with just crushed candy canes on top.
Q: Will this set at high altitude?
A: Yes—since there’s no sugar syrup to boil, altitude changes have little impact. Chill a bit longer if needed.
Q: Can I make fudge ahead for a party?
A: Absolutely! Make it up to a week in advance and keep chilled until serving.
Q: What if I don’t have an offset spatula?
A: A flat knife or regular spatula works fine—just smooth gently.
Q: Any tips for perfect slices?
A: Warm and dry your knife between cuts for clean, sharp edges.
Conclusion
This Candy Cane Fudge Recipe is a stress-free, delicious way to sweeten your holiday season with a minty twist. Give it a try, share a photo, and let me know how you dress it up—then explore my peppermint bark and gingerbread truffle recipes for even more festive fun!
Candy Cane Fudge Recipe
Ingredients
- 3 cups white chocolate chips Ghirardelli recommended
- 14 oz sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon peppermint extract pure
- 1/2 teaspoon kosher salt
- 1 tablespoon red gel food coloring optional
- 1/2 cup crushed candy canes plus extra for topping
- festive sprinkles or chopped nuts optional garnish
Instructions
- Line a 9×9-inch square pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter; stir gently until smooth.
- Remove from heat and stir in peppermint extract, salt, and red gel food coloring if using.
- Fold in half of the crushed candy canes for minty ribbons throughout the fudge.
- Pour the mixture into the prepared pan, tapping gently to remove air bubbles and smooth the surface.
- Sprinkle remaining crushed candy canes and optional sprinkles or nuts over the top.
- Refrigerate for at least 2 hours, until fully set.
- Lift the fudge out using the parchment overhang, cut into 24 squares, wiping the knife clean between cuts.
Notes
Nutrition
