This Candy Cane Fudge Recipe combines creamy homemade fudge with crunchy peppermint bits for an irresistible Christmas dessert that’s perfect for holiday treat boxes or a cozy night by the fire. You won’t believe how simple it is to make this peppermint fudge yet how spectacular it tastes.
Why You’ll Love This Recipe
- No oven needed—ready in about an hour including chill time.
- Perfect for gift boxes, cookie exchanges, or cookie trays.
- Homemade fudge meets festive peppermint flavor—holiday treat magic.
- Customizable color swirls—great fun for kids to help.
- Make-ahead dessert: fuss-free entertaining all season long.
- Uses pantry staples—white chocolate chips and sweetened condensed milk.
- Gluten-free & vegetarian-friendly—most folks can enjoy.
- Easy to portion—cut into uniform squares for consistent servings.
Ingredients
- 24 oz (680 g) white chocolate chips or chopped high-quality white chocolate
- 14 oz (396 g) sweetened condensed milk (1 can)
- 1 tsp peppermint extract (or more to taste)
- 1 cup (100 g) crushed candy canes or peppermint candy (reserve extras for topping)
- ½ cup (50 g) mini candy cane pieces or red & white candy-coated bits
- Optional: ⅛ tsp red gel food coloring for swirls
- Pinch of fine sea salt (enhances sweetness)
- Butter or nonstick spray, for lining the pan
Directions
- Prepare your pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly grease with butter or nonstick spray for spotless release.
- Heat the base: In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir gently and continuously with a silicone spatula until the chocolate is fully melted and the mixture is smooth—about 5–7 minutes. Tip: Keep the heat low to prevent scorching.
- Add flavor: Remove from heat, then stir in peppermint extract and a pinch of sea salt. If you love vibrant swirls, add a drop or two of red gel food coloring and gently fold once or twice—don’t overmix or your red streaks will disappear.
- Fold in candy: Reserve a handful of crushed candy canes for topping. Fold the remaining 1 cup of crushed candy cane pieces into the fudge base until evenly distributed. This ensures every bite has crunchy peppermint pops.
- Transfer to pan: Pour the fudge mixture into your prepared pan. Use an offset spatula to smooth the top. Immediately sprinkle the reserved candy cane pieces over the surface—press lightly so they adhere.
- Chill to set: Cover loosely with plastic wrap and refrigerate for at least 1 hour, or until firm. For best results, chill 2 hours—this makes cutting cleaner and flavors meld beautifully.
- Slice and serve: Lift the fudge from the pan using the parchment overhang. Place on a cutting board and trim rough edges, then cut into 36 (1½-inch) squares with a sharp knife. Wipe the knife between cuts to maintain crisp lines.
Pro tip: For a professional sheen, warm your knife blade under hot water, dry quickly, then cut.
Servings & Timing
Yield: Makes 36 squares
Prep Time: 15 minutes
Chill/Rest Time: 60–120 minutes
Total Time: About 1 hour 15 minutes (or up to 2½ hours including extended chill)
Variations
- Chocolate Peppermint Swirl: Drop ¼ cup melted dark chocolate by spoonfuls onto the white fudge, then swirl with a skewer for a marbled effect.
- Vegan Peppermint Fudge: Swap white chocolate for dairy-free vegan chips and use coconut condensed milk.
- Sugar-Free Version: Use sugar-free white chocolate and a keto-friendly sweetened condensed milk alternative.
- Red Velvet Twist: Add 1 Tbsp unsweetened cocoa powder and ½ tsp vanilla for a red velvet fudge base before swirling.
- Gingerbread Fudge: Stir in ½ tsp ground ginger and cinnamon instead of peppermint, top with candied ginger bits.
- Salted Caramel Crunch: Drizzle with warm caramel sauce and sprinkle flaky sea salt before chilling.
Storage & Reheating
Store: Keep fudge in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. Layer between sheets of parchment to prevent sticking.
Freeze: For longer storage (up to 3 months), wrap fudge squares individually in plastic wrap, then in a freezer bag.
Thawing: Thaw frozen fudge in the refrigerator overnight or at room temperature for 30 minutes before serving. No reheating needed—serve chilled or at room temp.
FAQs
- Q: My fudge turned out grainy—what went wrong? A: Grainy fudge often comes from overheating the sugar. Keep your heat low and stir constantly until the chocolate just melts.
- Q: Can I use peppermint bark instead of candy canes? A: Yes—chop bark into small pieces and fold in just like crushed candy canes for a chocolaty peppermint punch.
- Q: How can I make this fudge less sweet? A: Mix in 2–3 Tbsp unsweetened cocoa powder or a pinch of fine sea salt to balance sweetness.
- Q: My candy canes got soggy—how do I keep them crunchy? A: Crush and add at the very end, right before chilling, to minimize moisture absorption.
- Q: Can I double this recipe? A: Absolutely—just use a larger pan (9×13 inch) and adjust chilling time to ensure it sets completely.
- Q: Will this recipe work at high altitudes? A: Yes—no temperature-dependent sugar stages here, so it’s altitude-friendly. Just extend chill time if needed.
- Q: Can I add food coloring? A: Sure—add gel coloring in step 3 for festive pink or red swirl patterns.
- Q: How do I transport fudge without it melting? A: Pack in a cooler with ice packs, especially if temperatures exceed 70 °F.
Conclusion
This Candy Cane Fudge Recipe is a no-bake holiday treat that’s sure to become a Christmas dessert classic in your family. With creamy homemade fudge, refreshing peppermint flavor, and that satisfying crunch of candy canes, it’s hard to resist. Give it a try, leave a comment below, and don’t forget to explore my Peppermint Bark and Sugar Cookie Bar recipes for more festive inspiration!
Candy Cane Fudge Recipe
This Candy Cane Fudge Recipe is a creamy, no-bake peppermint fudge perfect for Christmas desserts, holiday treat trays, and homemade gift boxes!
Ingredients
- 24 oz white chocolate chips or chopped high-quality white chocolate
- 14 oz sweetened condensed milk 1 can
- 1 tsp peppermint extract
- 1 cup crushed candy canes reserve some for topping
- 1/2 cup mini candy cane pieces optional, for extra crunch
- 1/8 tsp red gel food coloring optional for swirls
- 1 pinch fine sea salt optional, enhances flavor
Instructions
- Line an 8×8-inch pan with parchment paper or foil, leaving an overhang. Grease lightly for easy removal.
- In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir continuously until smooth, about 5–7 minutes.
- Remove from heat and stir in peppermint extract and a pinch of sea salt. Add red gel coloring if using and swirl gently.
- Fold in 1 cup of crushed candy canes until evenly distributed, reserving a handful for topping.
- Pour the fudge mixture into the prepared pan and smooth the top with an offset spatula.
- Sprinkle reserved candy cane pieces over the surface, press lightly, then cover and refrigerate for at least 1 hour until firm.
- Use the parchment overhang to lift fudge out of the pan. Trim edges and slice into 36 squares with a warm knife for clean cuts.
Notes
For a two-tone effect, melt a few white chips tinted red and swirl into the base before chilling. Store in an airtight container for up to 2 weeks in the fridge.
Nutrition
Calories: 160kcal
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