Why I love this candy cane fudge recipe
If peppermint is one of the flavors you look forward to at Christmas, save a spot on your dessert tray for this candy cane fudge.
The creamy white chocolate is minty all the way through, and the crushed candy canes on top add a little crunch.
You can make the fudge a day ahead and leave it in the fridge until you’re ready to slice it.
And one pan makes 36 small squares, just the right size to serve alongside other Christmas goodies on a cookie tray.
Or add them to Christmas treat boxes to give as gifts.
In any case, this recipe is super easy and quick to make so it’ll save you some time in the kitchen.
Ingredients
Here is your shopping list (for 36 squares):
- Chocolate – 3 cups white chocolate chips
- Baking supplies – 14 ounces sweetened condensed milk
- Dairy – 4 Tablespoons unsalted butter
- Seasoning – 1 pinch salt
- Flavoring – 1 teaspoon peppermint extract
- Candy – 1 to 2 candy canes
Substitutions & Additions
- You can use salted butter in place of the unsalted butter. Just eliminate the pinch of salt.
- Crushed peppermint hard candies work in place of candy canes.
How to make candy cane fudge
1 | Prep work
Line an 8×8-inch baking pan with parchment paper, folding it to go up the sides
Cut the butter into cubes.
Unwrap the candy canes and put them in a zip-top bag. Seal the bag, then tap it with a rolling pin until the candy breaks into small pieces. Measure out 1 to 2 tablespoons of the crushed candy.
2 | Mix the fudge
Put the white chocolate chips, sweetened condensed milk, cubed butter, and salt in a medium saucepan over low heat.
Stir with a heatproof spatula, sweeping it across the bottom and around the sides of the pan so the chocolate melts evenly.
Keep stirring until the mixture is smooth and you can no longer see any chips or streaks of butter.
Take the saucepan off the burner and stir in the peppermint extract right away, while the fudge is still warm and easy to stir.
Keep the burner on low, even if the chips are slow to melt. White chocolate can turn grainy if it gets too hot.3 | Chill
Pour the warm fudge into the parchment-lined 8×8-inch pan.
Use a spatula to push it into all four corners, then run the flat side of the spatula over the top to even out the thickness.
Scatter the crushed candy canes over the entire surface while the fudge is still soft so the pieces stick.
Refrigerate the pan for 4 hours, until the center of the fudge feels firm and the slab holds its shape.
Give it more time in the fridge if the center still feels soft.
4 | Finish
Hold the parchment at opposite sides and lift the whole fudge slab out of the pan and onto a cutting board.
Use a sharp knife to cut five rows in each direction for 25 larger squares or six rows in each direction for 36 smaller squares.
For cleaner edges, wipe the knife blade between cuts if fudge starts to build up on it.
Storage
Store the cut fudge in an airtight container in the refrigerator for up to 5 days.
If the fudge is stacked, separate the layers with parchment paper to keep the pieces from sticking to each other.
Frequently asked questions
Can I use evaporated milk?
No, you need to use sweetened condensed milk for this fudge. It supplies the sugar and the thick consistency the fudge needs to set.
Why is my fudge hard to cut?
If the fudge is very firm straight out of the fridge, let the slab sit on the cutting board for a few minutes before slicing. Also, running the blade of the knife under hot water beforehand will make cutting easier.
Candy Cane Fudge
Ingredients
- 3 cups white chocolate chips
- 1 14-ounce can sweetened condensed milk
- 4 Tablespoons unsalted butter cubed
- 1 pinch salt
- 1 teaspoon peppermint extract
- 1 to 2 Tablespoons crushed candy canes
Equipment
- zip-top bag and rolling pin for crushing the candy canes
- 8×8-inch baking pan, lined with parchment paper
- medium saucepan
- heatproof spatula
- cutting board
- Sharp knife
Instructions
- Add chocolate chips, sweetened condensed milk, butter, and salt to a medium saucepan.3 cups white chocolate chips, 1 14-ounce can sweetened condensed milk, 4 Tablespoons unsalted butter, 1 pinch salt
- Cook over low heat, stirring occasionally, until the chocolate has melted and the mixture is smooth.
- Remove from heat and stir in peppermint extract.1 teaspoon peppermint extract
- Pour into the parchment-lined pan, and spread evenly.
- Sprinkle crushed candy canes over the top.1 to 2 Tablespoons crushed candy canes
- Refrigerate for at least 4 hours until set.
- Lift the fudge out of the pan and cut into squares – rows of 5×5 or 6×6 tend to work well.
Notes
- Replace unsalted butter and the pinch of salt with salted butter.
- You can use any hard peppermint candies instead of the candy canes.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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