Candy Cane Fudge

Taste the holidays in every bite! This easy Candy Cane Fudge combines creamy white chocolate with cool peppermint flavor for a festive treat that comes together with just 3 simple ingredients.

5 Ingredient Candy Cane Fudge

If you love making fudge during the holiday season, you’re going to want to add this one to your Christmas baking list!

This candy cane fudge is incredibly easy to make with just 5 simple ingredients, and it looks just as festive as it tastes. The bright peppermint topping makes it a beautiful addition to any holiday dessert spread.

We start with a rich and creamy white chocolate fudge base, then stir crushed candy canes right into the mixture before sprinkling even more on top. The result is a smooth, sweet fudge with a little peppermint crunch in every bite.

It’s a wonderful no-bake treat for Christmas parties, cookie exchanges, or homemade gifts for family, friends, teachers, and neighbors.

Best of all, a batch comes together in just a few minutes. Let’s get started!

Ingredients for Candy Cane Fudge

(Keep scrolling to the recipe card below for the full printable recipe!)

• White chocolate chips – The rich, creamy base of the fudge. Use good-quality white chocolate chips for the smoothest texture.
• Sweetened condensed milk – Creates a silky, foolproof fudge without the need for a candy thermometer.
• Unsalted butter – Adds richness and helps create a smooth, creamy consistency.
• Salt – Just a pinch balances the sweetness and enhances the peppermint flavor.
• Peppermint extract – Gives the fudge its classic holiday peppermint flavor.
• Crushed candy canes – Sprinkled on top for festive color, crunch, and extra peppermint flavor.

How to Make Candy Cane Fudge

1. Prepare the pan. Line an 8×8-inch baking pan with parchment paper, folding it up the sides so the fudge is easy to lift out once it sets. Set aside.
2. Melt the fudge mixture. In a medium saucepan over low heat, stir together the white chocolate chips, sweetened condensed milk, cubed butter, and salt until melted, smooth, and creamy.
3. Add the peppermint extract. Remove the saucepan from the heat, then stir in the peppermint extract.
4. Spread into the pan. Pour the fudge mixture into the prepared pan and spread it into an even layer with a spatula.
5. Top with candy canes. Sprinkle the crushed candy canes evenly over the top, gently pressing them in so they stick.
6. Chill until set. Refrigerate for 4 hours, or until firm.
7. Slice and serve. Lift the fudge out of the pan using the parchment paper, then cut into squares. Rows of 5×5 or 6×6 work well.

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.

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!

Looking for more festive holiday treats? Try our Peppermint Bark Cookies, Christmas Sugar Cookies, Christmas Light Cupcakes, and Santa Hat Brownies. They’re all easy to make, fun to serve, and perfect for Christmas parties, cookie exchanges, and holiday dessert trays.

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If you try this holiday recipe, don’t forget to leave a rating or comment below, I’d love to hear how it turned out for you.