Description
This Candy Cane Fudge recipe is a delightful holiday treat combining creamy white chocolate, sweetened condensed milk, and festive peppermint flavor. Easy to prepare and perfect for gifting or sharing, this fudge is studded with crushed candy canes for a crunchy, minty twist on a classic confection.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
Mix-ins and Topping
- 1 cup crushed candy canes, plus extra for topping
Instructions
- Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal later. This prevents sticking and allows the fudge to set evenly.
- Melt the Chocolate and Condensed Milk: In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Warm over low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth. Take care not to overheat or scorch the chocolate.
- Add Flavors: Remove the saucepan from heat. Stir in the vanilla extract and peppermint extract thoroughly to evenly distribute the flavors throughout the fudge base.
- Mix in Candy Canes: Fold in 1 cup of crushed candy canes gently, ensuring they are well distributed but not overly broken down to retain some crunch and texture.
- Pour and Top: Pour the fudge mixture into the prepared pan, spreading it out evenly. Sprinkle additional crushed candy canes on top for decoration and extra festive crunch.
- Set the Fudge: Refrigerate the pan for at least 2 hours or until the fudge is firm and set completely.
- Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into 24 small squares and serve. Store any leftovers in an airtight container in the refrigerator for up to two weeks.
Notes
- Use high-quality white chocolate chips for the best flavor and texture.
- Be careful not to overheat the chocolate to avoid graininess.
- Crushing the candy canes finely will distribute flavor better, but leaving some larger pieces adds a pleasing crunch.
- The fudge should be stored in the refrigerator to maintain firmness and freshness.
- This recipe can be doubled or halved easily, adjusting pan size accordingly.
