Candy Cane Fudge Recipe - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Dec 14, 202312 comments »

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This Candy Cane Fudge is only 5 ingredients and tastes just like Christmas! The perfect treat you can make in minutes with all that Christmas flavor for gifts. No candy thermometer needed.

Candy Cane Fudge Recipe - The Girl Who Ate Everything (1)

PEPPERMINT CANDY CANE FUDGE

I don’t know about you guys but the stress of the holidays hit me today. Since we live so far away from family we have to ship everything far and December 15th is pretty much the last day to mail anything to ensure that it’s not late.

INGREDIENTS

  • WHITE CHOCOLATE CHIPS OR VANILLA CHIPS
  • SWEETENED CONDENSED MILK
  • CANDY CANES
  • PEPPERMINT FLAVORING

INSTRUCTIONS

  1. Line an 8 inch square baking pan with aluminum foil or parchment paper.

  2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until mixture melts, remove from heat and continue to stir and melt until smooth. When chips are completely melted, quickly stir in the peppermint extract, food coloring, and candy canes reserving 1/2 cup for the top.

  3. Pour fudge mixture evenly in the bottom of the prepared pan and sprinkle with remaining 1/2 cup on top and gently press down. Chill for 2 hours, then cut into squares.

Candy Cane Fudge Recipe - The Girl Who Ate Everything (2)

A couple of years ago I decided to do all my baking on Christmas Eve for neighbors and friends. I don’t know what I was thinking.

I literally had aching legs by the end of the day and felt like I didn’t spend any time with my kids besides baking – and let’s face it, with kids it’s equal parts stress and fun.

What I took away from that day is don’t wait until Christmas Eve, make things that can be prepared ahead of time. I always make these Oreo Truffles (which can be frozen), Saltine Cracker, Sugar Cookies, and some type of fudge.

Candy Cane Fudge Recipe - The Girl Who Ate Everything (3)

This fudge I literally made in under five minutes. I’m not gonna lie to you, I will always choose chocolate over anything white chocolate. With that being said, I really enjoyed this fudge. If you’re a white chocolate lover, you will too!

OTHER CHRISTMAS RECIPES:

  • Grinch Heart Christmas Cookies
  • Cherry Kiss Cookies
  • Pistachio Cherry Meltaways
  • Christmas Tree “Cheese” Ball
  • Soft Eggnog Cookies
  • Sugar Cookie
  • Peppermint Eggnog Punch
  • Peanut Butter Cup Cookies
  • Eggnog Gingerbread Trifle
  • Soft Molasses Cookies
  • White Chocolate Peppermint Cookies
  • Cranberry and Feta Pinwheels
  • North Pole Cupcakes
  • Eggnog Eclair Cake
  • Santa Claus Cookies

Candy Cane Fudge Recipe - The Girl Who Ate Everything (4)

PrintPinRate

Prep Time: 10 minutes mins

Chill: 2 hours hrs

Total Time: 2 hours hrs 10 minutes mins

Servings: 24 servings

Ingredients

  • 2 (10 ounce) packages vanilla baking chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups crushed candy canes
  • 1 dash red food coloring

Instructions

  • Line an 8 inch square baking pan with aluminum foil or parchment paper.

  • Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until mixture melts, remove from heat and continue to stir and melt until smooth. When chips are completely melted, quickly stir in the peppermint extract, food coloring, and candy canes reserving 1/2 cup for the top..

  • Pour fudge mixture evenly in the bottom of the prepared pan and sprinkle with remaining 1/2 cup on top and gently press down. Chill for 2 hours, then cut into squares.

Notes

Source: Allrecipes

Cuisine: American

Course: Dessert

Author: Christy Denney

All Desserts All Recipes Christmas Recipes Desserts Holiday Recipes

published on Dec 14, 2023

12 comments Leave a comment »

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12 comments on “Candy Cane Fudge”

  1. Jennifer Hughes Reply

    What vanilla chips did you use? My first batch last year did not turn out well and I think it was the chips. Thanks, I want to try again.

    • Christy Denney Reply

      Ghirridelhli

  2. Beth Williams Reply

    I’m in the UK, and tried this recipe using white chocolate chip……it didn’t set. I did wonder about the fact that there was no icing sugar in the recipe, but tried it anyway. Gutted that I made that mistake. Have since found out that vanilla baking chip are not the same as white chocolate chips, as white chocolate contains cocoa butter! Am going to try to add icing sugar to firm it up….fingers crossed. Will leave feedback if it works or not.

    • Christy Denney Reply

      Sorry!

  3. JudyH Reply

    this was the first fudge I have ever made, and it was so easy! and a big hit with the family! thanks for the recipe! Merry Christmas!

    • Christy Denney Reply

      Oh good. You’re welcome!

  4. Heather Walker Reply

    I had some melted milk chocolate left over from dipping some chocolate truffles and poured it over the peppermint fudge. Yummy!

    • Christy Denney Reply

      That would be divine!

  5. Kari Reply

    This fudge looks so festive! What a great gift option!
    Kari
    http://sweetteasweetie.com/honey-bunches-oats-almond-treats/

    • Christy Denney Reply

      Thank you!

  6. Paige Flamm Reply

    This fudge looks amazing! And now that I’ve had my first peppermint Joe Joe’s of the season, I want all the peppermint things now!

    Paige
    http://thehappyflammily.com

    • Christy Denney Reply

      You’ll love how easy it is.

Leave a comment »

Candy Cane Fudge Recipe - The Girl Who Ate Everything (2024)

FAQs

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

How do you make Paula Deen's 5 minute fudge? ›

Combine the sugar, milk, butter and salt. Boil for 5 minutes, stirring constantly. Add the chocolate and stir until melted. Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Can you over beat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Why does homemade fudge get hard? ›

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)

How do I get my fudge to harden? ›

Freezing your fudge is the key to a hardened result.

What gives fudge its firm texture? ›

Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

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