If you've been searching for an easy, no-bake Christmas treat, this candy cane fudge is just the thing! It's made with just 4 simple ingredients and serves up to 30!
I love me some fudge and I'm so excited to share my white chocolate candy cane fudge recipe with you all today! With less than 10 minutes of prep time and only 4 ingredients, it couldn't be easier to make. It's perfect for festive baking with kids and taking along to Christmas parties, and it makes an adorable edible gift!
If you're new to making fudge, don't worry! This post contains everything you need to know, including ingredient and equipment notes, top tips, step-by-step photos and a video. If you prefer the short, concise version, you can jump straight to the recipe card at the bottom of the page. Enjoy!
Here's what you need
Here are the 4 ingredients you'll need to make this gorgeous white chocolate peppermint fudge:
- White chocolate: You can use any white chocolate that you like here, but I would recommend avoiding cooking chocolate as it won't give you that melt-in-your-mouth texture. I love using Milky Bar when I can but supermarket own-brand chocolate works really well too. You can also swap it out for milk chocolate if you want a different flavour.
- Condensed milk: This is what transforms a solid block of chocolate into a slab of creamy fudge. Using condensed milk makes this recipe super easy as it saves us from having to mess about with candy thermometers. And for any beginner bakers, please note that condensed milk can't be changed for evaporated milk; they are not the same thing and your fudge won't set properly if you use it!
- Peppermint extract: I flavoured the white chocolate fudge with peppermint to match the flavour of the candy cane topping. Unlike vanilla extract, peppermint is very potent, so be careful with how much you use. You don't want to end up with fudge that tastes like toothpaste! I found 1 teaspoon to be just right but feel free to adjust the amount to your taste.
- Candy canes: I used the classic green, red and white candy canes but you can use any colour that you like for your fudge. Not only do they add extra flavour and texture, they make this fudge look super festive!
Kitchen tools
A quick list of the equipment you need for this recipe.
- Saucepan: You'll need this to melt the chocolate and condensed milk together. If you don't have one, you can put it in the microwave in a heatproof bowl and melt the mixture in 30-second bursts, stirring in between to prevent burning or seizing.
- 8x8-inch tin: A 9x9-inch tin will work fine too but it will produce slightly thinner fudge pieces. If you want to use a tin that is a lot larger or a lot smaller, use my cake pan converter to adjust the recipe accordingly.
- Baking paper: To stop the fudge from sticking to the tin as it sets. I like to leave a bit hanging over each edge to make it super easy to lift out.
- Wooden spoon: Or a silicone spatula, for stirring the mixture as it melts.
- Sharp knife: For cutting your fudge into squares.
- Food bag and rolling pin: To crush the candy canes. Alternatively, you can place the canes in a tea towel and bash them with anything heavy, such as the bottom of a saucepan.
How to make white chocolate candy cane fudge
If you've got your ingredients and equipment at the ready, it's time to start making some festive fudge!
Step 1: Start by lining an 8x8-inch tin with baking paper, leaving a little overhang for easy removal later on.
Step 2: Place 5 candy canes into a food bag and use a rolling pin to bash them into small chunks with a few crumbs. Set them aside to top the fudge with later.
Step 3: Break 450g of white chocolate into segments and place them into a saucepan along with 1 tin (397g) of condensed milk and 1 teaspoon of peppermint extract.
Step 4: Place the saucepan over low heat on the stove and stir the mixture gently until the chocolate has fully melted. It will look thick and glossy.
Step 5: Pour the fudge into your lined tin and spread it out evenly. Sprinkle the candy cane pieces on top and gently press down to help them stick.
Step 6: Pop your white chocolate peppermint fudge into the fridge for 4 hours to set. Once it's firm, remove it from the tin, cut it into squares and enjoy!
Top Fudge Tips
- Keep the heat really low when melting. White chocolate in particular can burn easily so take your time!
- Wait until the fudge is completely set before cutting. If it's too soft, just pop it back in the fridge for a little longer until it's firm.
- Instead of candy canes, you can use green and red cake sprinkles for a similar festive look.
- For cleaner cuts, you can warm your knife by running it under hot water and drying it thoroughly beforehand.
- Put pieces of fudge into cellophane bags tied with ribbon for the cutest edible gift!
FAQs
This fudge will keep well for up to 2 weeks in the fridge. Make sure to keep it covered in an airtight container.
Yes, you can freeze it for up to 3 months in an airtight container. Alternatively, you can freeze pieces on a baking tray until solid then pop them into freezer bags. This will prevent the fudge from sticking together, allowing you to take one piece out here and there whenever you fancy. To defrost it, let it sit in the fridge overnight or at room temperature for an hour or so.
This is a pretty failproof recipe so it likely just needs longer in the fridge! It can take up to 4 hours to set fully so be patient. If you're still having trouble, check out my post on why condensed milk fudge won't set.
More no-bake Christmas desserts:
- White chocolate peppermint bark
- Snowball truffles
- Oreo pinecones
- Pistachio and cranberry rocky road
- Ritz Christmas crack
- Christmas pudding fridge cake
I hope you like my white chocolate candy cane fudge! If you make it at home, please let me know what you think by leaving a rating and/or comment below. Enjoy!
Easy Candy Cane Fudge
Ingredients
- 450 g White chocolate (16oz)
- 397 g Condensed milk (14oz)
- 1 teaspoon Peppermint extract
- 5 Candy canes, crushed
Instructions
- Break the white chocolate into pieces and place it into a saucepan with the condensed milk and the peppermint extract.
- Place the saucepan over low heat and stir gently until fully melted.
- Pour the fudge mixture into your lined tin and spread it out evenly.
- Top with the crushed candy canes then refrigerate for 4 hours until firm.
- Remove the fudge from the tin, cut it into squares and enjoy.
Video
Notes
- Store in an airtight container in the refrigerator for up to 2 weeks.
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