Smooth and creamy white chocolate fudge topped with crunchy candy canes pieces — the ultimate wintery treat! This festive Candy Cane Fudge is only 3 ingredients, oh-so-easy…and absolutely delicious!
3 Ingredient Candy Cane Fudge
Who else loves making fudge at Christmas time??
Well I have a fun new recipe for you!
This Candy Cane Fudge is super easy to make and only 3 simple ingredients — and it is absolutely gorgeous when finished! And of course, delicious too!
First we made a creamy white chocolate peppermint fudge, then we topped it with crushed candy canes. It’s smooth and sweet with a crunchy finish — so fun and festive!
This simple no-bake treat is perfect to make for Christmas parties or as a Christmas gift to family, friends, teachers, neighbors.
It takes just minutes to whip up a batch! Let’s get to it!
Related: Be sure to check out our Pineapple Upside Down Cake Fudge on our sister website, Granny’s In The Kitchen. It’s dedicated to homestyle, classic recipes passed down through generations!
For your convenience in re-creating this easy peppermint fudge recipe, I’ve provided shop-able ad links; disclosure policy here.
Peppermint Fudge Ingredients
- White chocolate chips — We love Ghiradelli white chocolate chips or melting wafers
- Sweetened condensed milk — One (6oz) can will be perfect
- Crushed candy canes — Or peppermints
Kitchen Supplies Used
How to Make Candy Cane Fudge
Line an 8×8″ baking pan with parchment paper. This makes it easier to remove the fudge from the pan when it’s done.
Place candy canes in a gallon ziplock bag, seal the bag, and crush with a rolling pin. You can also use round peppermints if that’s what you have on hand. You’ll want about two cups worth of crushed candy canes or peppermints.
Combine chocolate chips and condensed milk in the top pot of a double boiler over medium high heat.
Stir consistently as the chocolate heats, until melted and smooth.
Stir in one cup of crushed candy canes, then pour the mixture into your prepared pan.
Sprinkle remaining cup of crushed candy canes on top of the peppermint fudge, pressing the pieces in gently so they will stay in place.
Place pan in refrigerator for 4-6 hours, or until fudge is set.
TIP: To speed up the process, place the pan in the freezer for two hours. Allow to thaw for 30 minutes before cutting.
What Can I Use Instead of a Double Boiler?
To be completely honest, when my husband cooks, he never uses a true “double boiler” pot. Instead, he fills a saucepan with an inch or two of water and places a metal bowl on top. Then he puts the chocolate, or whatever he is melting in the bowl. It works the same way, though you have be careful because the bowl may shift around, so handle with potholders because it will be hot!
Another trick is placing a smaller saucepan inside of a larger saucepan that is filled with 1-2 inches of water.
An actual double boiler will be easiest and safest, but in a pinch, either of the above methods should do the trick.
Can I Microwave the White Chocolate Instead?
For our Nutella Fudge recipe, we used the microwave because it doesn’t get any easier than that!
You could also use the microwave for this recipe, but since you’d also be heating a liquid (condensed milk) in addition to the chocolate chips, this has potential to get messy. That’s because microwaving liquids often cause them to bubble up or splatter in the microwave.
I actually recommend sticking with the stovetop for this one.
How to Store Fudge
It’s perfectly fine to keep your homemade fudge on the counter at room temperature. I do recommend storing in a covered container. It should last a week or two this way — if you don’t enjoy it all first!
Should I Refrigerate Fudge?
This isn’t my go-to, but my husband likes all of his chocolate, candy bars, etc. cold. It’s ok to keep your fudge in the refrigerator, though it’s especially important to use a sealed, airtight container. If your fudge is just sitting on a plate, it will dry out quickly.
More of our Favorite Christmas Recipes
- Christmas Puppy Chow
- Christmas Wreath Cupcakes
- Christmas Tree Oreos
- Mini Santa Belly Cakes
- Kid-Made Mini Gingerbread House Cakes
- Oreo Gingerbread Truffles
- Rudolph Cupcakes
- Copycat Starbucks Cranberry Bliss Bread
- Grinch Jello Shots
- Red Velvet Pound Cake
- Peppermint Brownie Truffles
Candy Cane Fudge Recipe (Printable Copy)
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3 Ingredient Candy Cane Fudge
- 8 x8 inch baking pan
- Parchment paper
- double boiler
- 2 cups white chocolate chips
- 6 oz sweetened condensed milk
- 2 cups crushed candy canes
- Line an 8x8" baking pan with parchment paper.
- Place candy canes in a gallon ziplock bag, seal the bag, and crush with a rolling pin. You'll want about two cups worth of crushed candy canes.
- Combine chocolate chips and condensed milk in the top pot of a double boiler over medium high heat. Stir until melted and smooth.
- Stir in one cup of crushed candy canes, then pour the fudge mixture into your prepared pan.
- Sprinkle remaining crushed candy canes on top of the fudge, pressing the pieces in gently so they will stay in place.
- Place pan in refrigerator for 4-6 hours, or 2 hours in freezer.
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