If you’re looking for a festive and easy holiday treat, this Candy Cane Fudge is your answer! Made with just three ingredients—white chocolate, sweetened condensed milk, and crushed candy canes—this creamy, peppermint-flavored fudge is a crowd-pleaser. Perfect for gifting or sharing at holiday gatherings, it’s a simple, no-bake recipe that delivers big on flavor and holiday cheer.
Why You Will Love Candy Cane Fudge
This fudge is as easy as it is delicious. Here’s why it’s a must-make:
- Minimal Ingredients: With only three ingredients, it’s simple yet indulgent.
- Festive and Fun: The crushed candy canes add a holiday vibe with their crunch and minty flavor.
- Quick and Easy: Just melt, mix, chill, and enjoy—ideal for busy holiday schedules.
Ingredient Notes For Candy Cane Fudge
Each ingredient contributes to the festive flavor and creamy texture:
- White Chocolate Chips: Serve as the base for the smooth, creamy fudge.
- Sweetened Condensed Milk: Adds sweetness and ensures the fudge sets beautifully.
- Crushed Candy Canes: Provide the peppermint flavor and a fun crunch.
Ingredients List:
- 2 cups white chocolate chips
- 6 oz sweetened condensed milk
- 2 cups crushed candy canes
Kitchen Equipment Needed
- 8×8-inch baking pan
- Parchment paper
- Double boiler (or a heatproof bowl over a saucepan)
- Rolling pin or heavy object for crushing candy canes
- Gallon-sized ziplock bag
How to Make Candy Cane Fudge
Follow these simple steps to create this festive fudge:
- Prepare the Pan:
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. - Crush the Candy Canes:
Place candy canes in a gallon ziplock bag, seal the bag, and use a rolling pin or heavy object to crush them. Measure out about two cups of crushed candy canes. - Melt the Chocolate:
In the top pot of a double boiler over medium-high heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is fully melted and the mixture is smooth. - Incorporate Candy Canes:
Stir one cup of the crushed candy canes into the melted chocolate mixture until evenly distributed. - Pour and Decorate:
Pour the fudge mixture into the prepared baking pan, spreading it out evenly with a spatula. Sprinkle the remaining crushed candy canes on top, pressing them gently into the surface so they adhere. - Chill and Set:
Place the pan in the refrigerator for 4–6 hours, or in the freezer for 2 hours, until the fudge is firm. - Slice and Serve:
Use the parchment paper overhang to lift the fudge out of the pan. Allow it to thaw at room temperature for about 30 minutes, then slice into squares and serve.
Serving and Storage Tips
- Serving Suggestions: Serve chilled or at room temperature for the best texture. These make perfect additions to cookie platters or holiday gift boxes.
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: Freeze for up to 3 months in an airtight container. Thaw in the refrigerator before serving.
Variations and Substitutions
Make this recipe your own with these fun ideas:
- Chocolate Peppermint Fudge: Swap white chocolate chips for milk or dark chocolate chips.
- Add a Swirl: Drop a few drops of red food coloring into the mixture before setting, then swirl with a toothpick for a candy cane effect.
- Nutty Twist: Add ½ cup of chopped almonds or pistachios for extra texture.
Helpful Notes
- Use fresh candy canes for the best flavor and crunch. Stale candy canes can become sticky and difficult to crush.
- If you don’t have a double boiler, use a heatproof bowl set over a saucepan of simmering water. Avoid letting the bowl touch the water.
- Press the candy cane topping lightly into the fudge to ensure it sticks when slicing.
Tips from Well-Known Chefs
- Ina Garten: “Always use good-quality chocolate for desserts where it’s the star ingredient.”
- Martha Stewart: “Line your baking pan with parchment paper for easy removal and clean slicing.”
- Ree Drummond: “Crush candy canes in small batches for a consistent texture and avoid over-crushing.”
Frequently Asked Questions (FAQ)
1. Can I use peppermint extract instead of candy canes?
Yes, you can add ½ teaspoon of peppermint extract to the fudge mixture for a more concentrated mint flavor, but you’ll miss the crunch of the candy canes.
2. What’s the best way to crush candy canes?
Place them in a ziplock bag and use a rolling pin or heavy object to crush them into small pieces.
3. Can I use sweetened condensed milk alternatives?
Sweetened condensed coconut milk works well for a dairy-free option.
4. How do I prevent the fudge from sticking to the knife when slicing?
Warm the knife under hot water, then dry it before slicing. Repeat as needed for clean cuts.
5. Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust the chilling time as needed.
Conclusion
This Candy Cane Fudge is the ultimate holiday treat—simple, festive, and utterly delicious. With its creamy texture and peppermint crunch, it’s a dessert that looks as good as it tastes. Whether you’re whipping up a batch for gifting or indulging at home, this 3-ingredient recipe is a surefire way to bring holiday cheer to your kitchen. Enjoy the sweet season!
