Peppermint Fudge is a festive holiday treat that brings together rich white chocolate and refreshing peppermint in every bite. This no-bake Candy Cane Fudge takes just 10 minutes of hands-on time and creates beautiful squares topped with crushed candy canes that look like they came from a fancy candy shop.
Peppermint Fudge
What makes this Candy Cane Fudge so amazing is how simple it is. You melt everything together in one pot, pour it into a pan, and let the fridge do the rest of the work. It’s perfect for Christmas cookie trays, holiday parties, or wrapping up as gifts for teachers and neighbors.
Ingredients & Equipment
- White chocolate chips
- Sweetened condensed milk
- Unsalted butter
- Salt
- Peppermint extract
- Candy canes
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- 8×8-inch baking pan
- Parchment paper
- Medium saucepan
- Spoon or spatula for stirring
- Sharp knife for cutting
Step By Step Directions
This recipe makes 25-36 pieces depending on the size you cut. It takes 10 minutes of prep time and 10-15 minutes of cook time.
Step 1. Line an 8×8-inch baking pan with parchment paper, folding to go up the sides. Set aside.
Step 2. In a medium saucepan over low heat, stir chocolate chips, sweetened condensed milk, butter, and salt until melted and smooth.
Step 3. Remove from heat, stir in peppermint extract.
Step 4. Pour into the pan, and spread evenly. Sprinkle crushed candy canes over the top.
Step 5. Refrigerate for 4 hours until set.
Step 6. Lift the fudge out of the pan and cut into squares – rows of 5×5 or 6×6 tend to work well.
Variations
- Use dark or semi-sweet chocolate chips instead of white chocolate for a chocolate peppermint version
- Add red and green sprinkles along with the crushed candy canes for extra festive color
- Swirl in a few drops of red food coloring before pouring into the pan for a marbled effect
- Mix mini chocolate chips into the fudge before it sets for chocolate chip peppermint fudge
- Use 1/2 teaspoon of peppermint extract for a milder flavor if you’re not a huge peppermint fan
- Layer half the mixture in the pan, add a drizzle of melted dark chocolate, then top with remaining white chocolate mixture
- Crush peppermint bark instead of candy canes for the topping
Leftovers & Storage
Store Peppermint Fudge in an airtight container in the refrigerator for up to two weeks. Keep layers separated with parchment paper to prevent sticking. You can also freeze it for up to three months, making it perfect for getting a head start on holiday baking.
Tips & Tricks
- Use low heat when melting the chocolate to prevent it from seizing or burning, stirring constantly for smooth results
- Line your pan so the parchment paper hangs over the edges, which makes it easy to lift the whole block out for cutting
- Let the fudge come to room temperature for about 10 minutes before cutting so it doesn’t crack
- Crush the candy canes while they’re still wrapped to contain the mess, or use a food processor for finer pieces
- Wipe your knife clean between cuts and use a sharp knife for the cleanest edges
- Press the crushed candy canes gently into the top so they stick better and don’t fall off when you cut the fudge
Recipe FAQs
Can I use chocolate chips other than white chocolate? Yes! This Candy Cane Fudge works with semi-sweet or dark chocolate chips if you prefer chocolate peppermint fudge instead of white chocolate. The flavor will be richer and less sweet with darker chocolate.
Why is my fudge grainy instead of smooth? Grainy fudge usually happens when the chocolate gets too hot or isn’t stirred enough while melting. Keep the heat on low and stir constantly until everything is completely smooth before removing from heat.
How do I crush candy canes without making a huge mess? The easiest way is to leave them in their wrapper, place them in a zip-top bag, and tap them with a rolling pin or the bottom of a heavy pan. You can also unwrap them and pulse in a food processor for more control over the size.
Can I make this ahead for Christmas? Absolutely! This Peppermint Fudge keeps well in the refrigerator for up to two weeks or in the freezer for up to three months. Just make sure it’s stored in an airtight container with parchment paper between layers.
My fudge isn’t setting up. What did I go wrong? If your fudge is still soft after 4 hours in the fridge, it likely needed to be cooked a bit longer to thicken. You can try refrigerating it longer (overnight), or next time, cook the mixture for an extra 2-3 minutes while stirring constantly.
Can I add food coloring to make it more festive? Yes! Add a few drops of red or green gel food coloring after removing the pan from heat, and swirl it gently with a knife for a marbled look. Liquid food coloring works too, but gel gives more vibrant color with less liquid.
More Recipes
- Fantasy Fudge
- Chocolate Caramel Fudge
- Sugar Cookie Fudge
- Easy Chocolate Fudge
- Christmas Fudge
- White Chocolate Fudge
- Maple Fudge
- Christmas Peanut Butter Fudge
- Chocolate Frosting Fudge
Ingredients
- 3 cups white chocolate chips
- 14 oz can sweetened condensed milk
- 4 tbsp unsalted butter cubed
- Pinch of salt
- 1 tsp peppermint extract
- 1-2 tbsp crushed candy canes for topping
Instructions
- Line an 8x8-inch baking pan with parchment paper, folding to go up the sides. Set aside.
- In a medium saucepan over low heat, stir chocolate chips, sweetened condensed milk, butter, and salt until melted and smooth.
- Remove from heat, stir in peppermint extract.
- Pour into the pan, and spread evenly. Sprinkle crushed candy canes over the top.
- Refrigerate for 4 hours until set.
- Lift the fudge out of the pan and cut into squares - rows of 5x5 or 6x6 tend to work well.
Notes
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