White Chocolate Candy Cane Fudge Recipe
This White Chocolate Candy Cane Fudge is a creamy, festive treat perfect for the holiday season. Made with smooth white chocolate chips, sweetened condensed milk, and a hint of vanilla, it’s topped with crushed candy canes for a delightful peppermint crunch. Finished with drizzled white almond bark for an extra touch of sweetness, this fudge is easy to make and sure to impress at any holiday gathering.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes (including setting time)
- Yield: 36 pieces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 tablespoon unsalted butter
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon pure vanilla extract
Toppings
- 15–20 miniature candy canes, crushed
- 6–8 ounces white almond bark
Instructions
- Melt the ingredients: In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Heat over medium-low heat, stirring constantly until the mixture is fully melted, smooth, and well combined.
- Add vanilla: Remove the saucepan from heat and stir in the pure vanilla extract until evenly incorporated.
- Pour and spread: Quickly pour the warm fudge mixture into a pan lined with parchment paper. Use a spatula to spread the mixture evenly across the pan.
- Add candy cane topping: Sprinkle the crushed miniature candy canes evenly over the surface of the fudge. Gently press them into the fudge to ensure they stick.
- Let fudge set: Allow the fudge to cool completely until hardened. This can take about 4 hours at room temperature or can be expedited by refrigerating until firm.
- Prepare almond bark drizzle: While the fudge is setting or once set, melt the white almond bark in a microwave-safe bowl using 30-second intervals, stirring between each until smooth.
- Drizzle and decorate: Once the fudge is set, cut it into pieces. Drizzle the melted almond bark over the fudge pieces and sprinkle additional crushed candy canes on top for garnish.
Notes
- Use parchment paper for easy removal and cleanup.
- Crushing candy canes can be done by placing them in a plastic bag and gently crushing with a rolling pin.
- The fudge can be stored in an airtight container at room temperature for up to one week or refrigerated for longer freshness.
- To speed up the setting process, refrigerate the fudge after pouring it into the pan.
- Be careful not to overheat the white chocolate and almond bark to avoid burning or seizing.
Keywords: white chocolate fudge, candy cane fudge, holiday fudge, Christmas dessert, peppermint fudge, white almond bark drizzle
Find it online: https://reemcook.com/white-chocolate-candy-cane-fudge-recipe/
