White Chocolate Candy Cane Fudge
Creamy, melt-in-your-mouth white chocolate fudge swirled with peppermint and crushed candy canes — a no-fuss holiday treat that makes the prettiest edible Christmas gift.
By Hanan · Salt & Hearth
Published July 30, 2026 · Updated August 1, 2026
🍳 Tested in my kitchen
Prep
10 min
Cook
5 min
Total
15 min
Serves
36
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This white chocolate candy cane fudge is everything you want in a holiday treat — impossibly creamy, cool with peppermint, and studded with festive candy cane crunch. It sets up smooth and sliceable with no candy thermometer and just a few minutes of stovetop time.
Cut into little squares, it's the kind of edible gift that makes people think you spent hours in the kitchen. Pile it into gift boxes, add it to cookie trays, or just keep a stash in the fridge for yourself.
Why you'll love this recipe
- Creamy, melt-in-your-mouth texture every time
- No candy thermometer and no fuss
- Festive peppermint flavor and candy cane crunch
- The perfect edible Christmas gift
- Ready in minutes, then just chill
Ingredients
For the fudge
- 3 cups (510g) white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons butter
- Pinch of salt
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed candy canes
For topping
- 1/4 cup crushed candy canes
Ingredient notes & substitutions
- White chocolate chips:
- Use a good-quality brand — cheaper chips can seize or stay grainy. For the smoothest melt, real white chocolate bars chopped up work even better.
- Sweetened condensed milk:
- This is the shortcut magic — it gives the fudge its rich, creamy set without boiling sugar or using a thermometer.
- Peppermint extract:
- A little goes a long way. Start with 1/2 teaspoon; it's much stronger than vanilla and easy to overdo.
- Candy canes:
- Crush them into a mix of fine dust and small shards. Stir them in off the heat so they keep their color and crunch.
- Butter:
- Just two tablespoons add richness and a glossy finish to the fudge.
Method
- 1
Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides.
- 2
In a heavy saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until melted and smooth.
- 3
Remove from the heat and quickly stir in the peppermint extract and 1/2 cup crushed candy canes.
- 4
Spread the fudge evenly into the prepared pan and smooth the top.
- 5
Sprinkle the 1/4 cup crushed candy canes over the top and press them in gently.
- 6
Chill for at least 2 hours, until firm. Lift out using the parchment and cut into small squares.
Tips
- Keep the heat low — white chocolate scorches easily, and constant stirring keeps it silky.
- Stir the candy canes in off the heat so they don't dissolve and turn the fudge pink.
- Sprinkle the topping on immediately while the fudge is soft so it sticks.
Variations to try
- Drizzle melted dark chocolate over the top for a peppermint-bark look.
- Add a few drops of red food coloring and swirl for a candy-cane effect.
- Use crushed peppermint Oreos instead of candy canes for the topping.
- Swap half the white chocolate for dark chocolate for a two-tone fudge.
Storage & make-ahead
Store the fudge in an airtight container in the refrigerator for up to 2 weeks, with parchment between layers so the candy cane topping stays crisp. It also freezes beautifully for up to 2 months — thaw in the fridge before serving. Because it's rich, cut it into small squares; a little goes a long way and it's perfect for gift boxes.
Frequently asked questions
- Is this fudge alcoholic?
- No — it's completely family-friendly. Peppermint extract is a flavoring, not alcohol, so everyone can enjoy it.
- Why is my fudge grainy?
- The white chocolate likely overheated. Melt everything low and slow, stirring constantly, and pull it off the heat the moment it's smooth.
- Can I use candy melts or almond bark instead?
- Yes — vanilla almond bark or white candy melts work and set very reliably, though the flavor is a little sweeter than real white chocolate.
- How far ahead can I make it?
- Up to 2 weeks in the fridge, or 2 months frozen. It's a great make-ahead gift or cookie-tray addition.
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