Description
This Candy Cane Fudge is a creamy, festive treat with crushed candy canes sprinkled on top for a perfect holiday dessert. It’s easy to make and a great addition to any holiday party or gift basket.
Ingredients
Units
Scale
Makes about 16 pieces
- 2 cups (340 g) white chocolate chips
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/2 cup (50 g) crushed candy canes
Instructions
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Prepare the pan:
- Line an 8×8-inch (20×20 cm) square baking dish with parchment paper, leaving overhang on the sides for easy removal.
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Melt the chocolate:
- In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Cook over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth.
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Add flavorings:
- Remove the saucepan from heat and stir in the vanilla extract, peppermint extract, and salt. Mix until fully incorporated.
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Pour into the pan:
- Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
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Add candy cane topping:
- Sprinkle the crushed candy canes evenly over the top of the fudge. Press them lightly into the surface to help them stick.
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Chill:
- Refrigerate the fudge for at least 2 hours, or until firm.
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Cut and serve:
- Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
- For a colorful variation, use a mix of red and green candy canes.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
- To make cutting easier, warm the knife blade with hot water and dry it before slicing.