Candy Cane Fudge
Sweet vanilla peppermint fudge packed with crushed candy canes! This Candy Cane Fudge NEEDS to be included on your holiday dessert plate this year!
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Fudge can be enjoyed any time of year. But it’s finally time to share some holiday sweets.
If you’ve been waiting for the Christmas season to create a new candy recipe for your family and friends, I’ve got you covered.
This Candy Cane Fudge recipe is not only minty and delicious, it’s gorgeous too! Create a unique gift for family and friends this year by making some fudge platters.
I like to go to the dollar store and purchase holiday plates. Real plates, not plastic ones. You can usually find them this time of year, sold individually. Otherwise, go ahead and get whatever you like. Or put this peppermint fudge in a beautiful holiday tin. It’s a real holiday treat!
The nice thing about fudge is you can create it well ahead of time. Most of my recipes can be made about 2 weeks in advance and kept in the refrigerator (or room temperature) until ready to serve and enjoy.
Today’s recipe however, is best served sooner. The only reason I say that is because the candy on top will become sticky, not crunchy. BUT, if you need to make it in advance, don’t sprinkle extra candy on the top, mix it all into the fudge completely.
Then, if you REALLY want to garnish it, melt some vanilla candiquik (almond bark, or Ghirardelli vanilla wafers) right before plating your candy. Drizzle it over the individual pieces of fudge and sprinkle some extra crushed candy canes on top. It will take about 10 minutes to set up, and looks gorgeous!
How to make Candy Cane Fudge
First, you’ll want to put your marshmallow cream, white chocolate chips, and vanilla extract in a large bowl (one attached to a stand mixer, or that you will use a hand mixer to blend). Set this aside for now.
Prepare you 8-inch square baking pan by lining it with aluminum foil or parchment paper. Set aside.
Start preparing your fudge by adding sugar, heavy whipping cream, unsalted butter, and salt to a large saucepan. Over medium high heat, bring this to a boil, stirring constantly.
Once boiling (at a rolling boil pace), continue stirring and boiling for a full 5 minutes. Remove from heat.
Pour hot mixture into your prepared bowl with the marshmallow and white chocolate mixture. Blend with a mixer for about 1 minutes, until all the white chocolate morsels have melted. Stir until smooth.
Fold in chopped candy canes (or peppermint candies). Save some of the chopped candy for garnish.
Immediately pour your fudge mixture into your prepared baking pan and sprinkle with extra crushed candy.
Allow to set about 4 hours. Do not refrigerate.
Cut into small pieces and enjoy. Store in air tight container at room temperature.
There are so many delicious peppermint fudge recipes, some of which you’ll find that use vanilla chips, sweetened condensed milk, food coloring, and peppermint extract. While it’s an easy recipe, this creates an extremely soft fudge. Personally, I prefer the taste and texture of today’s recipe. It may take a little extra time, but I promise it will be worth it!
Create your Christmas candy platter by making some of my favorite recipes
Divinity Candy recipe is a Southern classic. Just one bite and you’ll be hooked on this chewy, soft vanilla treat packed with crunchy pecans!
Eggnog Fudge is a better choice for your family cookie exchange. You’ll stand out because it’s awesome, and it’s NOT a cookie!
Creamy, melt in your mouth Butterscotch Fudge is an easy recipe to make any time of year! This fudge requires NO candy thermometer!
Now that you have some ideas, I think today’s peppermint fudge would make a great gift for teachers too! You can put some pieces of fudge in a LARGE Mason Jar. Add a lid and some ribbon. Don’t forget a cute tag and voila…gift complete! I’m all about edible gifts in mason jars!!
This Peppermint Pretzel candy is the perfect addition to those candy platters and mason jars. Easy enough for the kids to help make too!
Finally, if you LOVE peppermint, this Chocolate Candy Cane Cake is a crowd pleaser. Perfect addition to your holiday menu!
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Recipe originally published on December 4, 2014 and has been republished in November 2018
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