White Chocolate Candy Cane Fudge Recipe

Introduction

Celebrate the holidays with this delightful White Chocolate Candy Cane Fudge! It’s creamy, sweet, and perfectly festive with crushed peppermint candy canes. This easy-to-make treat will brighten your dessert table and satisfy your sweet tooth.

Ingredients

• 3 cups white chocolate chips
• 1 tablespoon unsalted butter
• 1 can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 6-8 ounces white almond bark
• 15-20 miniature candy canes, crushed

Instructions

1. Step 1: In a medium saucepan, melt the white chocolate chips, sweetened condensed milk, and butter over medium-low heat until the mixture is completely melted and smooth.
2. Step 2: Remove the mixture from the heat and stir in the vanilla extract until well combined.
3. Step 3: Quickly pour the mixture into a pan lined with parchment paper and spread it evenly.
4. Step 4: Sprinkle the crushed candy canes over the top and gently press them into the fudge.
5. Step 5: Let the fudge cool at room temperature until firm, about 4 hours or overnight. You can refrigerate it to speed up the process.
6. Step 6: Cut the hardened fudge into pieces. Melt the almond bark according to package directions, typically heating in 30-second increments in the microwave until smooth.
7. Step 7: Drizzle the melted almond bark over the fudge pieces and sprinkle with additional crushed candy canes for a festive finish.

Tips & Variations

• For an extra peppermint punch, stir a few drops of peppermint extract into the fudge mixture before pouring it into the pan.
• If you prefer a less sweet fudge, try using bittersweet or semi-sweet chocolate chips instead of white chocolate.
• Use different colored candy canes for a more vibrant and colorful presentation.

Storage

Store the fudge in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to two weeks. If refrigerated, bring the fudge to room temperature before serving. Fudge can also be frozen for up to three months; thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate or dark chocolate instead of white chocolate?

Yes, you can substitute with milk or dark chocolate chips, but keep in mind this will change the flavor and color of the fudge. Adjust the amount of candy canes if you want a balanced taste.

What is white almond bark, and can I substitute it?

White almond bark is a type of candy coating used for melting and drizzling. You can substitute it with white chocolate chips if preferred, but it may be a bit thicker and require careful melting to avoid burning.

White Chocolate Candy Cane Fudge Recipe

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This White Chocolate Candy Cane Fudge is a creamy, festive treat perfect for the holiday season. Made with rich white chocolate chips, sweetened condensed milk, and a hint of vanilla, this fudge is topped with crushed candy canes for a refreshing peppermint crunch. Finished with a drizzle of melted white almond bark and extra candy cane pieces, it offers a sweet and minty flavor combination that’s both easy to make and delightful to share.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes
• Yield: 25 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fudge Base

• 3 cups white chocolate chips
• 1 tablespoon unsalted butter
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon pure vanilla extract

Toppings

• 15–20 miniature candy canes, crushed
• 6–8 ounces white almond bark

Instructions

1. Melt the Base Ingredients: In a medium saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly until the mixture is completely melted and smooth, ensuring there are no lumps.
2. Add Vanilla: Remove the saucepan from heat and stir in the pure vanilla extract thoroughly to blend the flavor.
3. Pour and Spread: Quickly pour the melted mixture into a pan lined with parchment paper. Spread the fudge evenly across the pan surface for a uniform thickness.
4. Add Candy Cane Topping: Sprinkle the crushed miniature candy canes evenly over the top of the fudge, gently pressing them into the surface so they stick well.
5. Cool the Fudge: Allow the fudge to cool and harden at room temperature for about 4 hours or overnight. For faster cooling, place the pan in the refrigerator until firm.
6. Cut and Prepare Almond Bark Drizzle: Once firm, cut the fudge into pieces. Melt the white almond bark by heating in a microwave-safe bowl in 30-second increments, stirring between each until smooth.
7. Drizzle and Garnish: Drizzle the melted almond bark over the fudge pieces and sprinkle additional crushed candy canes on top for an extra festive touch.

Notes

• Line your pan with parchment paper for easy removal and cleaner edges.
• Use medium-low heat to melt the chocolate mixture slowly and prevent burning.
• Crushing candy canes finely helps them adhere better to the fudge surface.
• If almond bark is not available, white chocolate chips can be used for the drizzle as an alternative.
• Store fudge in an airtight container at room temperature or refrigerated for longer freshness.
• For a quicker set time, refrigerate the fudge after pouring and adding candy canes.

Keywords: white chocolate fudge, candy cane fudge, holiday fudge, peppermint fudge, Christmas dessert, festive sweets