Candy Cane Chocolate Fudge
Indulge in the festive flavors of the holiday season with this irresistible Candy Cane Chocolate Fudge recipe! Perfectly smooth and decadently rich, this easy-to-make treat combines velvety semisweet chocolate, creamy sweetened condensed milk, and a hint of vanilla for a classic fudge base that’s elevated by the crunch and refreshing kick of crushed candy canes. With just 15 minutes of prep time, this no-bake dessert is ideal for last-minute holiday gifting or a crowd-pleasing addition to your dessert table. Topped with a sparkling layer of peppermint, each bite offers the perfect balance of sweetness and minty crunch. Plus, with only five simple ingredients, this recipe is as effortless as it is delicious. Impress your family and friends this holiday season with a batch of Candy Cane Chocolate Fudge that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 3 cups Semisweet chocolate chips
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1 cup Crushed candy canes
- 1 as needed Nonstick cooking spray
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment paper with nonstick cooking spray.
In a medium saucepan, combine the sweetened condensed milk, semisweet chocolate chips, and unsalted butter.
Place the saucepan over low heat, stirring continuously until the chocolate chips and butter are fully melted and the mixture is smooth.
Remove the saucepan from heat and stir in the vanilla extract until well combined.
Gently fold in 3/4 cup of the crushed candy canes, reserving 1/4 cup for topping.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Sprinkle the reserved crushed candy canes evenly over the top of the fudge, gently pressing them into the surface.
Refrigerate the fudge for at least 2 hours, or until completely set.
Once set, use the parchment paper overhang to lift the fudge out of the baking dish.
Cut the fudge into 36 small squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
5812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.0 g | 322% | |
| Saturated Fat | 155.8 g | 779% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 883.6 g | 321% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 828.4 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1614 mg | 124% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3888 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
