This festive Candy Cane Fudge is a smooth and creamy white chocolate peppermint fudge recipe with a layer of crunchy candy canes on top! Only 3 ingredients!
Course Dessert
Cuisine American
Keyword candy cane, Christmas, Christmas candy, Fudge, peppermint, white chocolate
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Freeze Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 12
Calories 352kcal
Author Stacey aka the Soccer Mom
Cost $8
Equipment
8 x8 inch baking pan
Parchment paper
double boiler
Ingredients
2cupswhite chocolate chips
6ozsweetened condensed milk
2cupscrushed candy canes
Instructions
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.
When ready to serve, use parchment paper to pull fudge out of pan. Allow to thaw 30 minutes, then slice into squares.
Video
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.