This Candy Cane Chocolate Fudge is one of my favorite holiday treats. It’s creamy, rich, and full of chocolate flavor with a festive peppermint crunch on top. I love that it only takes a few minutes to prepare and makes a beautiful homemade gift for friends and family during Christmas.

Why You’ll Love This Recipe

I like how quick and fuss-free this fudge is. I don’t need a candy thermometer or fancy techniques, which makes it perfect for busy holiday weeks. With only four ingredients, I can whip it up in no time, and the crushed candy canes give it the perfect seasonal touch. I also enjoy gifting it since it looks festive and tastes like Christmas in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups semi-sweet chocolate chips

• 14 oz sweetened condensed milk (canned)

• 1 teaspoon vanilla extract

• ¼ cup peppermint chips or 2–3 large candy canes, crushed

Directions

1. I start by lining an 8×8 inch square baking dish with parchment paper. Aluminum foil works too if I lightly grease it.

2. In a medium saucepan, I add the chocolate chips and sweetened condensed milk.

3. I let everything melt together on low heat, stirring gently to avoid burning the chocolate.

4. Once the chocolate is just melted, I remove it from the heat and stir in the vanilla extract.

5. I pour the creamy mixture into the prepared pan and sprinkle the crushed candy canes evenly on top.

6. I place the fudge in the fridge for at least 4 hours to set before cutting it into small squares.

Servings and timing

This recipe makes about 48 small pieces of fudge. It only takes 5 minutes of prep time, plus about 4 hours of chilling in the fridge.

Variations

• I sometimes use white chocolate chips instead of semi-sweet for a sweeter, more festive-looking fudge.

• For extra peppermint flavor, I like to add a few drops of peppermint extract along with the vanilla.

• I’ve also tried mixing mini marshmallows into the fudge before chilling—it gives it a fun Rocky Road-style twist.

storage/reheating

I store the fudge in an airtight container either in the fridge or at room temperature. It stays fresh for about 1–2 weeks. If I want to keep it longer, I freeze it in a freezer-safe container for up to 2 months. When I’m ready to enjoy, I just thaw it in the fridge overnight—no reheating needed.

FAQs

How do I keep the fudge from being too hard?

I make sure to melt the chocolate over low heat and not overcook it. Overheating can cause the fudge to turn dry and crumbly.

Can I make this fudge ahead of time?

Yes, I like to make it a few days before Christmas and store it in the fridge. It holds up beautifully for gifting.

Can I double the recipe?

Absolutely. I just use a 9×13 inch pan instead of the 8×8 inch pan and double all the ingredients.

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, though I prefer semi-sweet since it balances the sweetness of the condensed milk. Milk chocolate makes it sweeter but still delicious.

How do I crush the candy canes without making a mess?

I place them in a zip-top bag and use a rolling pin to gently crush them into small pieces. This way, I get a mix of fine peppermint dust and larger chunks.

Conclusion

I love making this Candy Cane Fudge during the holidays because it’s quick, easy, and festive. With just four ingredients and no special equipment, I can create a rich, chocolatey treat topped with crunchy peppermint. It’s perfect for gifting or adding to a Christmas dessert tray—and it never lasts long in my house.

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