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Candy Cane Fudge is a creamy, peppermint-infused treat perfect for the holiday season. Decorated with crushed candy canes, this rich fudge combines a festive crunch with smooth, velvety sweetness. Ideal for gifting or indulging at home, it's a delightful addition to your Christmas traditions.
Holiday Magic in Every Bite
Every December I look forward to making this fudge. There's something so magical about the way those candy cane pieces sparkle against the creamy white background like freshly fallen snow. The combination of smooth fudge and crispy peppermint creates such a wonderful texture that brings back childhood memories of Christmas mornings.
What You'll Need
- White Chocolate Chips: 3 cups (about 2 bags), melted for a smooth and creamy base.
- Sweetened Condensed Milk: 14 oz can, adds richness and sweetness.
- Vanilla Extract: 1 teaspoon, enhances the flavor profile.
- Candy Canes: 1/2 cup, crushed, for festive color and crunch.
Let's Make It Together
- Prepare the Dish
- Line a 9×9 baking dish with parchment or foil and grease with butter to ensure easy removal.
- Melt the Ingredients
- In a large saucepan over medium heat, combine white chocolate chips and sweetened condensed milk. Stir continuously until fully melted and smooth.
- Incorporate Flavor
- Add vanilla extract and stir in crushed candy canes until evenly distributed.
- Set the Fudge
- Transfer the mixture to the prepared dish. Let cool at room temperature for 1 hour, then sprinkle more crushed candy canes on top.
- Refrigerate
- Chill in the refrigerator for 3-4 hours until firm. Slice into squares and serve or package for gifting.
Tips for Success
Through years of making this fudge I've discovered some helpful tricks. Using high-quality white chocolate makes a huge difference in the final texture and taste. I love putting my candy canes in a sealed plastic bag and crushing them with a rolling pin it's therapeutic and gives me just the right sized pieces. For gifting I cut the fudge into perfect squares and layer them between wax paper in pretty holiday tins.
Share the Joy
This fudge has become such a beloved part of my holiday traditions. I love watching people's faces light up when they bite into a piece the sweet creamy fudge giving way to that refreshing peppermint crunch. It's like capturing the spirit of Christmas in one perfect bite and sharing it with the people you love.
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Frequently Asked Questions
- → Why line the baking dish with parchment or foil?
- Lining the dish makes it easy to lift out and cut the fudge cleanly. Greasing with butter adds another layer of non-stick protection.
- → Why cool the fudge in two stages?
- Cooling to room temperature first, then refrigerating, helps prevent temperature shock and ensures proper texture development.
- → Can I make this year-round?
- Yes, this fudge can be made anytime, not just during Christmas. It's perfect for any winter occasion.
- → Why use two bags of white chocolate chips?
- The specific measurement of chips ensures the right ratio with condensed milk for proper fudge consistency.
- → When should I add the extra candy cane topping?
- Add extra crushed candy cane after the fudge has cooled to room temperature but before refrigerating, so it will stick but not melt.