Christmas Candy Cane Fudge

Candy cane fudge is a quick, no-bake Christmas treat made with creamy white chocolate, sweetened condensed milk, and crushed candy canes for a festive peppermint crunch.
Ready in just 10 minutes of prep and no candy thermometer required, this melt-and-chill fudge makes about 36 smooth, creamy squares that look as merry as they taste. Perfect for holiday cookie trays, edible gifts, or a sweet little treat after dinner.

Every December, my kitchen turns into a mini candy factory. It started years ago when I was broke in college but still wanted to give something meaningful. I made a small batch of peppermint fudge, wrapped it in wax paper, and tied it with ribbon. It wasn’t perfect, but the smiles I got? Totally worth it.

Since then, candy cane fudge has become my signature holiday gift. Friends expect it, neighbors ask for it, and I always tuck a few pieces into teacher gifts or mail-carrier thank-yous. There’s something magical about giving something handmade — especially when it’s sweet, festive, and made with love.

Smooth, peppermint-swirled, and loaded with candy cane crunch, this fudge is Christmas cheer in bite-sized form. Whip up a batch, pour it into a pretty tin, and share the tradition — your holiday kitchen just found its new signature treat.

Why This Candy Cane Fudge Is the Best

• Quick & Easy (No Candy Thermometer Needed): This fudge is foolproof — no candy thermometer, no stress. Just melt, stir, and chill. In about 10 minutes of hands-on time, you’ll have creamy peppermint perfection that sets beautifully every time. Even beginners can nail it on the first try!
• Festively Delicious: Smooth white chocolate, sweet peppermint, and a crunch of crushed candy canes — this fudge tastes like Christmas in every bite. The pretty red-and-white swirl makes it just as lovely to look at as it is to eat.
• Perfect for Gifting (and Sharing): Whether you’re filling cookie tins, teacher gifts, or treat boxes for neighbors, this fudge wraps up beautifully and holds its shape at room temperature. It looks thoughtful, tastes amazing, and says “homemade with love” — the Nana way.
• Always Sets Smooth — No Grainy Texture: Because we use real white chocolate with cocoa butter (not imitation chips), this fudge turns out glossy, creamy, and perfectly sliceable every time. No chalkiness, no sugar crystals — just that silky melt you expect from holiday fudge done right.

Ingredients for Candy Cane Fudge

Here’s everything you need to make this easy peppermint fudge with crushed candy canes. Just six simple ingredients!

• 3 cups white chocolate
• (1) 14oz can sweetened condensed milk
• 4 tbsp unsalted butter, cubed
• Pinch of salt
• 1 tsp peppermint extract
• 1-2 tbsp crushed candy canes, to top

Equipment Needed To Make The Easy Xmas Fudge

• Medium saucepan – for melting the fudge base
• Silicone spatula or wooden spoon – gentle on your chocolate and great for stirring
• Measuring cups and spoons – accuracy matters for that perfect creamy texture
• 8×8-inch baking dish – the ideal size for smooth, even squares
• Parchment paper – makes lifting and slicing so much easier
• Cutting board and sharp knife – for clean, even cuts once the fudge is set

Optional (but handy):

• Candy thermometer – not required, but great for those who like precision
• Microwave-safe bowl – if you prefer the microwave melt method instead of stovetop
• Rubber mallet or rolling pin – for gently crushing candy canes without turning them to dust
• Offset spatula – for spreading the fudge evenly in the pan

How to Make Christmas Fudge

Follow these simple steps and you’ll have perfect, creamy peppermint fudge in no time — no candy thermometer needed!

Step 1. Prepare your pan (2 minutes): Line an 8×8-inch baking dish with parchment paper, leaving a 1–2 inch overhang on all sides. This makes it easy to lift the fudge out later for slicing.

Tip: Lightly butter the parchment corners so it stays put while you pour.

Step 2. Melt the base (5–7 minutes):

In a medium saucepan over low heat, combine:

• 3 cups white chocolate chips (or chopped white chocolate)
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons unsalted butter
• Pinch of salt

Stir constantly with a silicone spatula until the mixture is melted, smooth, and glossy.
Keep the heat low and don’t rush this step — slow and steady gives the silkiest fudge.

🔧 Troubleshooting: If the mixture thickens too quickly or starts to clump, stir in 1 teaspoon of coconut oil or butter to loosen it back up.

Step 3. Add peppermint flavor (30 seconds): Remove from heat and stir in 1 teaspoon peppermint extract. Mix well so every bite gets that festive minty kick.

Step 4. Pour and spread (1 minute): Pour the fudge mixture into your prepared pan. Use a spatula or offset knife to spread it evenly and smooth the top.

Step 5. Add the topping (1 minute): Immediately sprinkle crushed candy canes (about ½ cup) evenly over the surface. Gently press them in so they stick, but don’t sink into the fudge.

Step 6. Chill until firm (at least 4 hours): Place the pan in the refrigerator for 4 hours, or until the fudge is completely set. You’ll know it’s ready when the top feels firm and slightly cool to the touch.

Step 7. Slice and serve (5 minutes): Lift the fudge out using the parchment overhang and place it on a cutting board. Use a sharp, warm knife (run under hot water and wiped dry) to cut into squares — 25 or 36 pieces, depending on your preferred size.

Tip: Wipe the knife clean between cuts for crisp, bakery-style edges.

Optional: Microwave Method – Combine the white chocolate, condensed milk, butter, and salt in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth (about 2 minutes total). Then continue with Steps 3–7 as written.

Variations & Add-Ins

• Chocolate Peppermint Layer: Add a base layer of melted dark or semi-sweet chocolate before pouring the white chocolate fudge on top for a two-tone effect and richer flavor.
• Vegan or Dairy-Free: Use dairy-free white chocolate chips and coconut-based sweetened condensed milk to create a plant-based version with the same creamy texture.
• Holiday Sprinkles: Sprinkle red and green holiday sprinkles on top along with the crushed candy canes for extra color and a fun, festive look.
• Crushed Oreos or Peppermint Bark: Stir in crushed Oreo cookies or chopped peppermint bark for added texture and a cookies-and-cream twist.

How to Gift Candy Cane Fudge

You don’t need fancy supplies — just a few simple touches make your fudge look like it came from a holiday boutique.

• Holiday Tins: Line a small tin with wax or parchment paper, stack the fudge in neat layers, and tie it with ribbon or baker’s twine. Add a handwritten tag or mini candy cane for a charming touch.
• Treat Bags: Use clear cellophane bags to show off those sparkly peppermint tops. Tie with twine and a sprig of rosemary or a cinnamon stick for a festive (and fragrant!) finish.
• Mason Jars: Fill a jar with cubes of fudge, top it with a red-and-white checkered lid, and wrap the rim in ribbon. It’s reusable, adorable, and perfect for teachers or coworkers.

Tip: Slip a small square of parchment between fudge layers — it prevents sticking and keeps those candy cane bits crisp.

Storage & Leftover Tips

• Room Temperature: Store in an airtight container at cool room temp, layered with parchment. Keep away from heat or sunlight to prevent candy cane stickiness.
• Refrigerator: Refrigerate in a sealed container up to 3 weeks. Let sit 10–15 minutes before serving so it softens and turns creamy again.
• Freezer: Wrap pieces in parchment, seal in a freezer bag or container, and freeze up to 2 months. Thaw uncovered for 15 minutes to avoid moisture or color bleed.
• Tip: If the peppermint looks dull after thawing, press on a few fresh crushed candy canes—instant holiday sparkle!

If you try this recipe, don’t forget to leave a rating or comment below, I’d love to hear how it turned out for you. And if you’re planning your holiday baking lineup, be sure to check out the other festive treats linked below!

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