Candy Cane Fudge
This easy, make-ahead candy cane fudge recipe adds creamy white chocolate and a little peppermint crunch to your Christmas cookie tray.
Servings 36 squares
Equipment
- zip-top bag and rolling pin for crushing the candy canes
- 8x8-inch baking pan, lined with parchment paper
- medium saucepan
- heatproof spatula
- cutting board
- Sharp knife
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
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 5x5 or 6x6 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.