Okay guys, this is it. My last recipe before Christmas. We made it! This candy cane fudge happens to be the fastest and easiest of everything I’ve posted so far, so it’s perfect for anyone looking for something to make at the last minute. It’s literally about fifteen minutes of your time. All you have to do is melt the white chocolate with some condensed milk and butter, fold in some chopped candy cane pieces, then pour it into a lined 8×8 baking dish and let it set in the fridge for a couple of hours.
To speed up the preparation I like to chop my candy pieces while the chocolate is melting. Once it’s in the fridge you can go shower, get dressed, load the presents in the car, etc. then come back to perfectly set fudge. Easy peasy.
This recipe differs from other candy cane fudge because I used vanilla extract instead of mint. I don’t know about you but I just love those Hershey kisses that you can only get around holidays. You know, the white chocolate ones with the red stripes and the little bits of candy cane in them? The white chocolate is the star of the show and the candy is just a beautifully refreshing accent. That’s what I was going for here, and I think it came out pretty great.
Here it is in action: Get all of the ingredients (minus the candy cane) in a mixing bowl and set it over a double broiler, stirring it every so often until it’s melted.
Meanwhile, chop up your candy cane into small pieces. Totally optional, but I separated my big pieces from the powdery stuff using a sieve. I think I used 10-12 candy canes total.
Once everything is good and melted, just fold em on in.
Then just transfer it into the lined (very important) baking dish and pop it in the fridge. Or, if you’re like me, take that powder from earlier and dust it all over the top.
So that it looks a bit like this.
Once set I like to cut my fudge with a hot knife for clean lines. I make six rows going one way, then cut it in half vertically and cut each half into three rows. If you’re doing the math in your head, that’s 36 pieces total.
And there you have it. Delicious, sparkly fudge )seriously love those little flakes). It’s super creamy and chocolaty with the perfect amount of minty crunch. And it’s gorgeous! Remember to thank your fridge.
I hope everyone has an amazing holiday!
Until next time <3
- 3 c white chocolate chips
- 1 14 oz can of condensed milk
- 3 tbsp butter
- 1 tsp vanilla extract
- 1 pinch salt
- About 10-12 candy canes, crushed
- Add everything but the candy cane to a metal bowl and heat it over a double boiler on med-low until the chocolate is completely melted. Be sure to stir the mixture every once in a while so that the chocolate doesn't burn.
- While the chocolate mixture is melting, chop up the candy cane. If you want, run the pieces through a sieve to separate the bigger chunks from the powder.
- Fold the candy cane into the chocolate mixture and then transfer it all to a greased and lined 8 x 8 baking dish. Top with the candy cane powder for some additional color and sparkle.
- Refrigerate for approximately 2 hours and then cut into small squares with a hot knife.