Candy Cane Fudge

The air is filled with the sweet scent of peppermint, and the sight of vibrant red and white swirls brings a smile to your face. Imagine cutting into a creamy piece of Candy Cane Fudge, with its glossy surface studded with crunchy bits of candy cane. The first bite melts in your mouth, a delightful blend of rich white chocolate and refreshing mint that instantly transports you to childhood holiday celebrations. I still remember making this fudge with my grandma every December, the two of us giggling as we tried not to indulge too soon. The texture, the taste, and the memories it conjures make this fudge a seasonal favorite that marks the festive spirit.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients You’ll Need
• How to Make Candy Cane Fudge
• Storing & Reheating
• Chef’s Helpful Tips
• Recipe FAQs
• Candy Cane Fudge

Whether it’s for holiday parties, cozy nights in, or simply a sweet treat to share, this Candy Cane Fudge ticks all the boxes. With just a handful of ingredients and a bit of refrigeration time, you can whip up a batch that’s as enjoyable to make as it is to share. Let’s get ready to create something wonderful together!

Ingredients You’ll Need

3 cups (510g) white chocolate chips
These are your base for the fudge, providing a creamy, sweet flavor. Use high-quality chips for the best melting results. If you prefer, white chocolate bars can substitute; just chop them into small pieces.

1 (14 ounce) can sweetened condensed milk
This ingredient brings moisture and acts as a binder, ensuring your fudge sets up beautifully. Avoid fat-free versions as they may not yield the same creamy texture.

1 teaspoon vanilla extract
Adding a touch of vanilla rounds out the sweetness, enhancing the fudge’s overall flavor. Look for pure vanilla extract if possible for the richest taste.

Pinch of salt
A touch of salt balances out the sweetness, helping to elevate the other flavors. Just be careful not to add too much!

½ cup chopped candy cane pieces
These add that delightful crunch and festive flair. Crush them with a rolling pin or a food processor, keeping some larger bits for extra texture.

How to Make Candy Cane Fudge

Prepare the Pan: Start by lining a 9×9″ or 8×8″ baking pan with foil, letting some excess hang over the edges for easy removal later. Gives it a quick spray with nonstick cooking spray to ensure your fudge slides out effortlessly once set. This little step makes all the difference when you’re ready to slice into your sweet creation.

Combine Chocolate and Milk: In a large microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Heat on high for one minute, then stir. If it’s not completely melted, give it another 30 seconds, stirring again until smooth and glossy. You want everything to be just melted together without burning, so keep a close eye on it.

Add Flavor and Peppermint: Once smooth, stir in vanilla extract and a pinch of salt, blending until fully incorporated. Next, fold in the chopped candy cane pieces gently to ensure they stay intact. The mixture will be thick and creamy, and the aroma will be heavenly. Feel free to taste a little at this stage—you’re in for a treat!

Spread and Chill: Pour the fudge mixture into your prepared pan, using a spatula to spread it evenly into the corners. Once it’s all smoothed out, you can either let it chill on the counter (this takes a bit longer) or pop it in the refrigerator. Aim for at least an hour until it’s set; the cooler the better for that perfect, firmer texture.

Storing & Reheating

Once your Candy Cane Fudge is set, store it at room temperature in an airtight container for up to a week. If you’d like to extend its life, refrigerate it, where it can last for about two weeks. For longer storage, wrap the fudge tightly in plastic wrap and then in aluminum foil, placing it in the freezer for up to 3 months. When you’re ready to enjoy it, allow it to thaw in the fridge, then enjoy! While the texture will still be delightful, keep in mind it may be slightly firmer after freezing.

The richness of this Candy Cane Fudge, combined with its playfully festive appeal, makes it a joy to both create and share. I hope this recipe encourages you to experiment a little—perhaps adding some nuts for texture or swirling in some chocolate chips!

Recipe FAQs

Can I use dark chocolate instead of white chocolate?

Absolutely! While this recipe centers around the classic white chocolate combination, using dark or milk chocolate will give it a different flavor profile. Just keep in mind the sweetness level may vary, and you’ll want to adjust to your preference!

How can I make this fudge dairy-free?

To make a dairy-free version, substitute the white chocolate chips with dairy-free chocolate chips and use a plant-based sweetened condensed milk alternative. Ensure your candy canes are dairy-free as well!

What’s the best way to crush candy canes?

A great method for crushing candy canes is to place them in a plastic bag and gently crush them with a rolling pin or a sturdy pan. Just be careful not to pulverize them into dust; you want some nice pieces for that delightful crunch!

Can I add other flavors to this fudge?

Of course! Feel free to experiment with other extracts. A dash of almond or hazelnut extract would pair beautifully with the mint, creating a unique twist. You could even fold in some chopped nuts or sprinkles for extra flair!

Craft your own batch of Candy Cane Fudge and let it add a sprinkle of magic to your holiday celebrations!

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More Desserts & Appetizers Recipes

• White Chocolate Peppermint Cake
• Andes Mint Ritz Cookies
• Chocolate Crinkle Blossom Cookies
• Easy Crockpot Hot Chocolate for Christmas
• Vegan Almond Croissant Cookies

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