Candy Cane Fudge is a delightful Christmas treat that is easy to make. My peppermint fudge recipe is made with almond bark and features sweetened condensed milk, crushed peppermint candies, and a hint of vanilla.
This incredibly simple white chocolate peppermint fudge is sweet and scrumptious and will melt in your mouth with every bite.
Candy Cane Fudge
Peppermint is an essential ingredient during the holiday season, and chocolate fudge is a reliable classic favorite.
Put them together and you’ll get Christmas fudge: sugary, minty goodness that will satisfy any sweet tooth!
This creamy and cool Christmas fudge recipe is so easy to make and can be prepared in minutes.
All you have to do is melt and mix your ingredients, transfer to a pan, and let it set in the refrigerator for a few hours. It’s that simple!
If you’re a lover of the mint and chocolate combination, try my Mint Chocolate Chip Cookie Dough Bars or Chocolate Mint Oreo Candy Bark next.
For another similar fudge recipe, try my Mint Chocolate Homemade Fudge.
Christmas Fudge Ingredient Notes and Substitutions
- Almond Bark – Almond bark is a chocolate-like confection made with vegetable fats, flavoring, and color.
If desired, you can substitute white chocolate candy melts.
- Condensed Milk – Use sweetened condensed milk to give the fudge mixture its rich taste and creamy consistency.
- Vanilla Extract – Add a little bit for flavor.
- Crushed Peppermint Candies – ¼ cup crushed peppermint candies is roughly 5 standard size candy canes or 11 Starlight mints.
To crush your candy, place the mints in a ziploc bag and crush with a rolling pin to your desired size.
White Chocolate Peppermint Fudge Tips and Tricks
- Use A Double Boiler. My recipe calls for a microwave, but if you have a double boiler, it’s another great method for melting the almond bark!
It will melt the bark evenly while also eliminating the hassle of microwaving and stirring in intervals.
- Line Your Pan With Parchment. Leave some paper hanging over the edges of the pan.
This will make it easier to lift the fudge from the pan before cutting it, and will also make things less messy.
- Cut With A Hot Knife. Using a hot, sharp knife is the best way to get clean edges when cutting fudge.
Dip a knife in boiling water, dry it completely, then press down in one smooth motion.
The metal will retain the heat from the water without affecting the overall texture of the dessert.
- Try Other Toppings. Don’t like peppermint? No worries – this fudge recipe can be made with other ingredients.
Give colorful sprinkles, sea salt, chopped nuts, pretzel bits, or mini marshmallows a try!
It’s not quite candy cane fudge without the peppermint, but you’ll still have a delicious chocolatey treat no matter what toppings you choose!
Kitchen Tools You Will Need
- 9×9 Pan lined with parchment paper.
- Large, microwave-safe bowl with a handle – I use my 8 cup Pyrex measuring cup for tasks like this. And it’s the best bowl for making and pouring pancakes too.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing your fudge mixture and is easy to clean too!
Candy Cane Fudge FAQ
No – be sure to use sweetened condensed milk for your chocolate peppermint fudge as it’s sweeter and thicker.
Although evaporated milk can be used as a substitute for certain recipes, this fudge recipe will not have the same rich, creamy consistency or taste if you use evaporated milk instead of condensed milk.
Fudge can be stored at room temperature in an airtight container for 2-3 weeks. To avoid melting, ensure that the fudge is kept in a cool place and away from direct sunlight.
To keep candy cane fudge as fresh as possible, wrap it in wax paper before placing it in a container. This will prevent the pieces from sticking together.
Yes – frozen fudge is best if consumed within 3 months. Just wrap it in wax paper, stick in an airtight container, and pop it into the freezer!
Let frozen fudge thaw in the refrigerator for 2-3 hours before eating it.
Because fudge freezes well, it’s the perfect treat to make in advance of the holiday busyness, or to enjoy for weeks after the holiday season has ended.
With love, from our simple kitchen to yours.
Other Delicious Fudge Recipes
Candy Cane Fudge
- 24 ounces almond bark, *See Notes
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup crushed peppermint candies, divided *See Notes
- Line a 9×9-inch baking pan with parchment paper. Leave some paper hanging over the edges to use when lifting the fudge from the pan.
- Place white bark in a microwave-safe bowl. Cook in 30-second intervals, stirring between each,
- until the bark melts completely.
- To the same bowl, add sweetened condensed milk and vanilla extract; stir to combine. Add in two-thirds of the crushed candy canes, and stir again to combine.
- Pour mixture into the prepared pan. Sprinkle remaining candy canes evenly over the top.
- Transfer pan to the fridge for 3 hours, or until fudge is set and can be cut.
1/4 cup crushed peppermint candies is roughly 5 standard size candy canes or 11 Starlight mints.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2022
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