Easy Candy Cane Fudge

This Candy Cane Chocolate Fudge recipe is smooth & creamy with a rich chocolate flavor and topped with crushed candy canes. It's an easy peppermint fudge made with just 4 ingredients, and the best part of all is that it's super easy to make.

Now, I absolutely love fudge. It's the perfect homemade gift, and over the holidays fudge is always a crowd pleaser. Especially when there's candy canes on top. Who could resist?

I don't think holiday baking and candy making should be stressful though.

The holidays are for spending time with family and friends - not stressing in the kitchen. So this candy cane chocolate fudge is super easy to make.

You don't need a candy thermometer, AND there's only 4 ingredients needed. Easy peasy.

How to Make Candy Cane Chocolate Fudge

This recipe is super easy and straightforward - even if you've never made fudge before. In a medium saucepan we'll add chocolate chips & a can of sweetened condensed milk.

Then melt everything together over low heat while stirring. Make sure the heat is on low, otherwise you can burn the chocolate.

Then once the chocolate is just melted, remove from the heat and gently stir in the vanilla.

The creamy fudge mixture is poured into a square pan, and crushed candy canes are sprinkled on top. Then the fudge goes in the fridge to chill.

After it's fully hardened, you can either cut the fudge into squares (as pictured) or use cookie cutters to cut fun, festive shapes.

Key Ingredients & Substitutions

• Semi-sweet chocolate chips. These give the fudge its rich chocolate base. A good brand like Ghirardelli semi-sweet chips melts nice and smooth. You can use milk chocolate chips for a sweeter, softer fudge, or swap in half dark chocolate if you like it less sweet.
• Sweetened condensed milk. This is the magic that makes the fudge creamy without a candy thermometer. Use one 14 oz can, like Eagle Brand. Make sure it's sweetened condensed milk and not evaporated milk - they sit right next to each other on the shelf, and evaporated milk won't set!
• Vanilla extract. Just a teaspoon rounds out the chocolate. I use pure vanilla extract. For an even stronger peppermint fudge, swap half of it for peppermint extract.
• Crushed candy canes. You can crush 2 or 3 large candy canes yourself in a zip-top bag with a rolling pin, or save time with a bag of Brach's crushed candy cane pieces. Any peppermint candy works, including starlight mints.

Helpful Tips

Keep the heat low. Chocolate scorches quickly, and scorched chocolate turns grainy and stiff. Melt everything over low heat, stirring the whole time, and take the pan off the burner as soon as the last few chips have melted.

Give it time to set. This fudge needs at least 4 hours in the fridge to firm up, and overnight is even better. If it still seems soft, give it more time before you cut it. Fudge that never firms up usually means evaporated milk was used by mistake, or the can of condensed milk was smaller than 14 oz.

Add the candy canes at the end. Never stir the crushed candy canes into the hot fudge - the heat will melt them into sticky pink streaks. Pour the fudge into the pan first, smooth the top, then sprinkle the candy canes over it and press them in gently so they stick. The fudge is still warm enough to hold them, but the pieces stay crunchy on top.

Line the pan for easy cutting. Line an 8x8 baking dish with parchment paper and leave a little overhang on two sides. Once the fudge is set, you can lift the whole slab out and cut it on a cutting board.

Cut clean squares with a hot knife. Run a large sharp knife under hot water, wipe it dry, and press straight down. Wipe the blade clean between cuts. The candy cane pieces on top can crack a little, so press firmly rather than sawing back and forth.

Variations

• White chocolate peppermint fudge. Use white chocolate chips instead of semi-sweet for a snowy white peppermint fudge. White chocolate burns even faster, so keep the heat extra low.
• Double peppermint. Stir ½ teaspoon of peppermint extract in with the vanilla for a minty flavor all the way through.
• Peppermint bark style. Once the chocolate layer is set, spread a thin layer of melted white chocolate over the top before adding the candy canes. If you love that look, try this Peppermint Bark Fudge too.
• Mint chip. Fold a handful of Andes mint pieces into the fudge once it's off the heat and slightly cooled.
• Festive shapes. Cut the set fudge with small cookie cutters - stars, trees and hearts all work great.

Serving Ideas

This peppermint fudge is made for holiday cookie trays! The deep chocolate squares with red and white candy on top look so pretty next to sugar cookies and gingerbread. Cut the pieces small, since it's rich, and pair them with a few favorites from these 85 Christmas cookie recipes.

It also makes a super easy homemade gift. Tuck the squares into small gift boxes or tins lined with parchment or mini paper candy cups, and tie them up with ribbon. They're perfect for teachers, neighbors and coworkers. You can also set the fudge out on a hot chocolate charcuterie board for a fun party treat.

Storing & Freezing

Store the fudge in an airtight container with parchment between the layers. It keeps for about 1 week at cool room temperature or up to 2 weeks in the fridge. The candy canes can get a little sticky in a humid fridge, so keep the container sealed tight.

Candy cane fudge freezes well for up to 3 months. Wrap the uncut slab or the squares in plastic wrap, then place them in a freezer bag or container. Thaw in the fridge overnight while still wrapped, so condensation doesn't make the candy canes sticky. It's a great way to get your holiday gifts done early!

This candy cane fudge is smooth, creamy & perfect for the holidays.

So if you're looking for a really easy, really delicious chocolate fudge recipe - then this one's for you!

For more holiday inspiration, be sure to check out these totally delicious Christmas Tree Cinnamon Rolls!

More Christmas Treats

If you love this Candy Cane Chocolate Fudge - make sure to try these other easy, holiday treats:

• Copycat Ghirardelli Peppermint Bark
• Peppermint Bark Fudge
• Red Velvet Fudge
• Peppermint Snowball Christmas Cookies
• Chocolate Covered Chocolate Chip Cheesecake Bites
• White Chocolate Pretzel Clusters
• Confetti Squares (from Just So Tasty)

Recipe

Candy Cane Chocolate Fudge

This easy candy cane fudge is a rich, creamy chocolate peppermint fudge topped with crushed candy canes. It takes just 4 ingredients and no candy thermometer.

4.9 from 107 votes

Print Pin Save Saved!

Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Dessert, Desserts

Cuisine American

Servings 48 pieces

Calories 77 kcal

Equipment

• 8" x 8" square baking dish
• parchment paper

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups semi-sweet chocolate chips
• 14 oz sweetened condensed milk canned
• 1 teaspoon vanilla extract
• ¼ cup peppermint chips or 2-3 large candy canes, crushed

Instructions

• Line an 8x8 inch square pan with parchment paper, leaving some overhang on two sides. Or line it with aluminum foil and lightly grease it.
• In a medium saucepan, add the chocolate chips and sweetened condensed milk.
• Melt over low heat, stirring gently and constantly, until the chocolate is just melted and smooth, about 5 minutes.
• Once the chocolate is just melted, remove the pan from the heat and gently stir in the vanilla extract.
• Pour the fudge into the prepared pan and smooth the top. Sprinkle the crushed candy canes over the top and press them in gently.
• Chill in the fridge for at least 4 hours, until firm. Lift the fudge out of the pan and cut it into small squares with a sharp knife, wiping the blade between cuts.

Notes

Use sweetened condensed milk, not evaporated milk, or the fudge won't set.

Sprinkle the crushed candy canes over the fudge after it's in the pan. Stirring them into the hot mixture melts them.

Store in an airtight container for about 1 week at cool room temperature or up to 2 weeks in the fridge. The fudge freezes well for up to 3 months. Thaw it in the fridge while still wrapped.

Nutrition

Calories: 77kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 12mgPotassium: 73mgFiber: 1gSugar: 8gVitamin A: 26IUVitamin C: 0.2mgCalcium: 30mgIron: 0.5mg

Nutrition details are an estimate, per serving.

Grab your Free Meal Planner!Use our free printable meal planner to plan your meals, keep your grocery list, and more.