Irresistible Candy Cane Fudge That Brings Merry Energy
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Lights twinkle a little brighter when a pan of this creamy, holiday candy cane fudge is waiting. This short cut, stove top version blends velvety white chocolate with a cool peppermint swirl and a crunchy candy cane finish. All ages can’t resist a square for Christmas parties, movie nights, edible gifts, and dessert trays.
White Chocolate Peppermint Fudge
If you’re the kind of person who never turns down a peppermint hot chocolate, or a bite of holiday bark, this Christmas fudge will speak to you!
It’s rich, creamy, minty, and beautifully festive without any fussy steps. Everything melts together in one pot, then chills into the perfect bite-sized squares.
This stove top fudge works because it brings together simple ingredients in a way that feels both nostalgic and a little magical. White chocolate and condensed milk melt into a smooth, luxurious base, while a splash of peppermint extract turns on that extra Christmas spirit. I usually stir the mixture slowly over low heat so it stays silky and doesn’t scorch.
It’s the kind of recipe that kids can also help with. My kids like to sprinkle the crushed candy canes on top, and I usually can’t get away without adding some extra sprinkles. But you can decorate it however you like.
Because it’s a no-bake treat, it also fits easily into busy December schedules and works well for gift boxes, potlucks, and dessert tables too. It’s grab-and-go, kid friendly and freezer-friendly, and keeps its festive charm for days (if my kids, and partner don’t eat it all first).
I like to mix it up with some of my favorite chocolate Christmas cookies, and these kitchen sink holiday cookies, our quick holiday white chocolate fudge and these sweet reindeer brownies as gifts for neighbours, co-workers and friends too.
Set out a tray of these peppermint fudge squares at holiday parties, pack them into teacher gifts, or keep a batch in the fridge for cozy nights at home.
⭐️ Also try more festive easy no bake holiday treats like our adorable and easy Reindeer Cookies, and this Sweet Reindeer Nutella Dip, or Reindeer Christmas Bark and peanut butter snowball cookies.
Why You’ll Love This Candy Cane Christmas Fudge
Ingredients You’ll Need
For the Candy Cane Fudge base:
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tbsp unsalted butter, cubed
- Pinch of salt
- 1 tsp peppermint extract
For the Topping:
- 1–2 tbsp crushed candy canes
HOLIDAY TIP: Double this recipe and use a 9×13 pan for gifting or parties. If you want a chocolate peppermint fudge, switch out the white chocolate chips for semi sweet or milk chocolate chips.
Equipment You’ll Need
- 8×8-inch baking pan
- Parchment paper
- Medium saucepan
- Spatula
- Measuring cups/spoons
- Knife and cutting board
- Airtight container for storage or festive cookie boxes for gifts
⭐️ For more holiday party favorites try these delicious Christmas Party food ideas and these cute Reindeer treats.
How to Make The Best Candy Cane Christmas Fudge
1. Prep the pan
Line an 8×8-inch pan with parchment paper, making sure it extends up the sides for easy lifting.
2. Make the fudge base
In a medium saucepan over low heat, stir the white chocolate chips, sweetened condensed milk, butter, and salt until melted and completely smooth. This can take 10 to 15minutes. Do not let it boil.
Remove the pot from the heat and stir in the peppermint extract.
3. Pour and smooth mixture
Spread the mixture evenly into the prepared pan. Smooth out the top with a spatula, or by gently tapping the container on the counter to help it settle more evenly.
4. Add the candy cane topping
Sprinkle crushed candy canes (& other toppings if using) over the surface.
5. Chill until firm and cut into squares
Refrigerate for about 4 hours, or until fully set.
Then lift the fudge out of the pan using the parchment paper. Cut into 25–36 squares (5×5 or 6×6 rows work great).
Storage Tips: Store fudge in an airtight container in the fridge for up to 1 week. For longer storage, freeze the squares for up to 2 months then thaw in the fridge before serving. Keep away from moisture to preserve the candy cane crunch.
Tips & Variations
- With condensed milk fudge you don’t need to boil the mixture, you just need the mixture to be well melted. Low and slow for smooth, creamy, and reliable fudge.
- Add ½ cup mini marshmallows for a hot-cocoa-inspired twist.
- For chocolate peppermint fudge, switch out the white chocolate chips for semi sweet or milk chocolate chips.
- Swirl in red or green food coloring for a marbled peppermint look.
- Swap peppermint extract for vanilla if serving younger kids who prefer milder mint.
- Use crushed peppermint candies instead of candy canes outside of the Christmas season.
- Press extra chopped chocolate or sprinkles on top for color and texture.
⭐️ Looking for more fun Christmas treats? Try these Shortbread Pecan Cookies and this easy Apple Trifle Dessert.
Final Thoughts: Fun White Chocolate Candy Cane Fudge
Candy Cane Fudge brings all the cozy holiday sweetness you crave without adding more stress to your December calendar.
It’s creamy, festive, and the kind of Christmas treat that makes treat swaps, Christmas parties and movie nights feel extra special.
Whether you’re filling gift tins with this homemade fudge, or building out your dessert table, this easy fudge recipe adds all the festive flavor. of the season. It’s a sweet way to bring a little holiday magic to family gatherings, class parties, and winter snack trays too. Hope you enjoy every peppermint bite.
Candy Cane Fudge
Lights twinkle a little brighter when a pan of this creamy, holiday candy cane fudge is waiting. This short cut, stove top version blends velvety white chocolate with a cool peppermint swirl and a crunchy candy cane finish. All ages can't resist a square for Christmas parties, movie nights, edible gifts, and dessert trays.
Ingredients
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tbsp unsalted butter, cubed
- Pinch of salt
- 1 tsp peppermint extract
Toppings
- 1–2 tbsp crushed candy canes
Equipment
- 8x8-inch baking pan
- Parchment paper
- Medium saucepan
- Spatula
- Measuring cups/spoons
- Knife and cutting board
- Airtight container for storage or festive holiday tins for gifts
Instructions
1. Prep the pan
Line an 8x8-inch pan with parchment paper, making sure it extends up the sides for easy lifting.
2. Make the fudge base
In a medium saucepan over low heat, stir the white chocolate chips, sweetened condensed milk, butter, and salt until melted and completely smooth. This can take 10 to 15 minutes. Do not let it boil.
Remove the pot from the heat and stir in the peppermint extract.
3. Pour and smooth mixture
Spread the mixture evenly into the prepared pan. Smooth out the top with a spatula, or by gently tapping the container on the counter to help it settle more evenly.
4. Add the candy cane topping
Sprinkle crushed candy canes (& other toppings if using) over the surface.
5. Chill until firm and cut into squares
Refrigerate for about 4 hours, or until fully set.
Then lift the fudge out of the pan using the parchment paper. Cut into 25–36 squares (5x5 or 6x6 rows work great).
Storage Tips: Store fudge in an airtight container in the fridge for up to 1 week. For longer storage, freeze the squares for up to 2 months then thaw in the fridge before serving. Keep away from moisture to preserve the candy cane crunch.
Notes
Tips & Variations
- With condensed milk fudge you don't need to boil the mixture, you just need the mixture to be well melted. Low and slow for smooth, creamy, and reliable fudge.
- Add ½ cup mini marshmallows for a hot-cocoa-inspired twist.
- For chocolate peppermint fudge, switch out the white chocolate chips for semi sweet or milk chocolate chips.
- Swirl in red or green food coloring for a marbled peppermint look.
- Swap peppermint extract for vanilla if serving younger kids who prefer milder mint.
- Use crushed peppermint candies instead of candy canes outside of the Christmas season.
- Press extra chopped chocolate or sprinkles on top for color and texture.
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 11gSaturated Fat: 7gUnsaturated Fat: 4gCholesterol: 13mgSodium: 43mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.
