This white chocolate candy cane fudge is super easy to make and there's no baking required. It's simple, it's festive, and it's sure to be enjoyed by the whole family.
If you've been searching for a quick and easy festive treat that the kids can help with, say hello to my white chocolate candy cane fudge! With only 4 ingredients and less than 10 minutes of prep time, this couldn't be simpler to make. It's perfect for festive snacking, Christmas parties and edible gifting, and it makes a fun Christmas family activity for weekends.
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, skip on ahead to the recipe card at the bottom of the page. Enjoy!
Ingredients
Here's everything you'll need to make this candy cane fudge...
- White chocolate: You can use any white chocolate that you like here- I'd just 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 prefer.
- 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 all my beginner bakers, note that this cannot be substituted with evaporated milk- they are not the same thing and your fudge won't set properly if you use it.
- Peppermint extract: I flavoured the 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, otherwise you may end up with fudge that tastes like toothpaste! I found 1 teaspoon to be just right but feel free to adjust this 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 when making your fudge. Not only do they add extra flavour and texture, they make this fudge look super festive!
Equipment Notes
A 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 intervals, stirring between each one.
- 8x8-inch tin: Any square or rectangular tin around this size will work well. Just make sure it's not too much bigger otherwise your fudge will end up thin.
- Baking paper: To stop the fudge from sticking to the tin once its set. 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 fudge mixture as it melts.
- Sharp knife: For cutting your fudge into squares. For a cleaner cut, you can warm your knife by running it under hot water and drying it thoroughly beforehand.
- Food bag and rolling pin: For crushing 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. A 9x9-inch tin will also work but the fudge pieces will be slightly thinner.
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.
Step 3: Break 450g of white chocolate into segments and place 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 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 candy cane 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 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.
- Swap the white chocolate out for milk chocolate for a delicious variation.
- If you'd like to make a very large batch of fudge for a party, my cake pan converter tool will give you the correct ingredient quantities for your tin size.
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.
It likely just needs longer in the fridge! It can take up to 4 hours to set fully so be patient.
More Christmas treats:
- Oreo pinecones
- White Christmas chocolate bark
- Pistachio and cranberry rocky road
- Ritz Christmas crack
- Christmas pudding fridge cake
I hope you like this 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!
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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