I can’t wait to share my candy cane chocolate fudge recipe with you!
It’s the perfect holiday treat that always brings smiles to everyone’s faces.
The rich, creamy chocolate paired with that cool peppermint crunch is simply irresistible.
Once you’ve tried making this festive fudge, store-bought versions just won’t compare.
Ready to impress your friends and family with a homemade treat that looks like it took hours but actually comes together in minutes?
Let me show you how!
Ingredients
- Semi-sweet chocolate chips (or milk chocolate)
- Sweetened condensed milk
- Butter
- Peppermint extract (optional)
- Peppermint candy canes
Recommended Tools
Making delicious Candy Cane Chocolate Fudge is so much easier when you have the right tools on hand. With these kitchen essentials, you’ll be able to prep, melt, and shape your holiday fudge perfectly every time, giving you those beautiful squares with festive candy cane topping.
- 8×8-inch Baking Pan:
The perfect size for making fudge that sets evenly and cuts into nice square portions.
- Parchment Paper:
Creates a non-stick liner that makes removing and cutting your finished fudge super easy.
- Medium Saucepan:
Essential for melting your chocolate chips, condensed milk and butter together without burning.
- Silicone Spatula:
Perfect for stirring the chocolate mixture smoothly and scraping every bit of deliciousness from the pan.
- Candy Crusher:
Makes quick work of crushing those candy canes into the perfect-sized pieces for topping your fudge.
- Sharp Chef’s Knife:
Helps you cut clean, precise fudge squares once your creation has set firm in the refrigerator.
Instructions for Candy Cane Chocolate Fudge
Let’s get started on this super easy, festive treat that’ll have everyone asking for seconds!
1. Grab your 8×8-inch pan and line it with parchment paper. Make sure the paper hangs over the edges a bit – this will be your handle for lifting the fudge later!
2. In a saucepan over medium heat, combine 3 cups of semi-sweet chocolate chips (or milk chocolate if you prefer sweeter fudge), 14 oz of sweetened condensed milk, and 2 tablespoons of butter.
If you’re a mint lover, now’s the time to add that 1 teaspoon of peppermint extract for an extra cool kick!
3. Keep stirring until everything melts together into a smooth, glossy mixture. Your kitchen will smell amazing right about now!
4. Pour this chocolatey goodness into your prepared pan and smooth out the top with a spatula. Work quickly before it starts setting!
5. Sprinkle your 4 crushed candy canes evenly across the top. Give them a gentle press into the fudge – this helps them stick better when it’s time to serve.
Pro tip: save some extra crushed candy canes for an even more festive topping!
6. Cover your masterpiece and pop it in the refrigerator for at least 3 hours, or until it’s completely firm. Patience is key here!
7. When it’s set, use those parchment paper edges to lift the whole block of fudge out of the pan.
8. Cut into squares of whatever size you like – smaller pieces are great for sharing at parties!
Don’t forget to store any leftovers in the refrigerator. Trust me, they won’t last long enough to worry about storage anyway!
Pro Tips
For a professional-looking presentation, try chilling your knife in the freezer for 10 minutes before cutting the fudge into squares, as this prevents the chocolate from sticking to the blade and creates cleaner edges.
Substitutions & Variations
While the classic Candy Cane Chocolate Fudge recipe is delightful on its own, a few creative twists can transform this holiday treat into something uniquely yours.
- White Chocolate Version: Substitute white chocolate chips for semi-sweet chips and add a few drops of red food coloring for a festive peppermint bark-inspired fudge.
- Nutty Peppermint Fudge: Add 1/2 cup chopped walnuts or pecans to the mixture before pouring into the pan for added crunch and texture.
- Dark Chocolate Mint: Use dark chocolate chips (70% cocoa) instead of semi-sweet for a more sophisticated flavor profile that balances the sweet candy canes.
- Layered Peppermint Fudge: Make two separate batches (one with semi-sweet chocolate, one with white chocolate) and layer them in the pan for a striking visual effect.
- Mocha Peppermint: Add 1 tablespoon of instant espresso powder to the melting chocolate mixture for a coffee-infused variation.
- Candy Cane Crunch Bars: Press crushed candy canes into the top and bottom of the fudge for maximum peppermint flavor and textural contrast.
Leftovers & Storage Tips
Properly stored homemade Candy Cane Chocolate Fudge can remain delicious for weeks, making it perfect for advance holiday preparation or enjoying long after your festivities end.
I always store mine in an airtight container in the refrigerator, with parchment paper between layers to prevent sticking.
You can also freeze it for up to three months—just thaw in the fridge overnight before serving!
Make Tonight
Candy Cane Chocolate Fudge
A festive chocolate fudge topped with crushed candy canes for a delightful holiday treat.
- 3 cups semi-sweet chocolate chips (or milk chocolate)
- 14 oz sweetened condensed milk
- 2 tbsp butter
- 1 tsp peppermint extract (optional)
- 4 crushed peppermint candy canes (plus extra for topping)
- Line an 8×8-inch pan with parchment paper.
- Heat chocolate chips, condensed milk, butter, and peppermint extract over medium heat; stir until smooth.
- Pour mixture into pan, smooth top, sprinkle crushed candy canes, pressing lightly.
- Refrigerate covered for at least 3 hours until firm.
- Lift fudge using parchment and cut into squares.
