Candy Cane Fudge
Indulge in the festive sweetness of Candy Cane Fudge, a rich and creamy holiday treat that’s as simple to make as it is stunning to serve! This delightful recipe combines velvety white chocolate and sweetened condensed milk with the refreshing zest of peppermint extract for a perfectly balanced flavor. Crushed candy canes are folded into the fudge for a satisfying crunch and sprinkled on top for a festive, snowy finish. With just 15 minutes of prep time and a foolproof stovetop method, this no-bake dessert is perfect for gifting, holiday parties, or a cozy night in. Bring a touch of holiday magic to your dessert table with this irresistible, peppermint-infused fudge that makes 24 perfectly portioned squares.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 3 cups White chocolate chips
- 1 tsp Vanilla extract
- 1.5 tsp Peppermint extract
- 1 cup Crushed candy canes
- 1 tbsp Butter
Instructions
Lightly grease an 8x8 inch square baking pan with butter or line it with parchment paper for easy removal of the fudge.
In a medium saucepan, combine the sweetened condensed milk and white chocolate chips over low heat.
Stir the mixture constantly until the chocolate chips are completely melted, and the mixture is smooth and creamy.
Remove the saucepan from the heat and stir in the vanilla extract and peppermint extract until evenly combined.
Fold in 3/4 cup of the crushed candy canes, saving the rest for topping.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
Sprinkle the remaining 1/4 cup of crushed candy canes evenly over the top, lightly pressing them into the surface of the fudge.
Allow the fudge to cool completely at room temperature, then refrigerate it for at least 2 hours or until set.
Once the fudge has hardened, lift it out of the pan using the parchment paper (if used) and cut it into 24 squares using a sharp knife.
Store the fudge in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
5993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.3 g | 336% | |
| Saturated Fat | 172.2 g | 861% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 888.7 g | 323% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 833.6 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2331 mg | 179% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 4245 mg | 90% | |
*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.
