Description
Festive holiday magic sparkles in this candy cane fudge, blending smooth chocolate with peppermint’s cool crunch. Creamy layers of rich chocolate and crushed candy canes create a delightful winter treat you’ll savor with pure seasonal joy.
Ingredients
Scale
Main Ingredients:
- 2 cups (340 g) white chocolate chips
- 1 can (14 ounces / 396 g) sweetened condensed milk
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Garnish and Seasoning:
- ¼ teaspoon salt
- ½ cup (50 g) crushed candy canes
Instructions
- Protect your work surface by lining a square baking dish with parchment paper, ensuring excess paper hangs over edges for convenient extraction.
- Create a velvety base by gently melting white chocolate chips with sweetened condensed milk in a saucepan, stirring consistently until achieving a silky, uniform consistency.
- Enhance the flavor profile by removing the saucepan from heat and incorporating vanilla extract, peppermint extract, and a pinch of salt, blending thoroughly to distribute aromatics evenly.
- Transfer the luxurious mixture into the prepared pan, using a spatula to spread the fudge smoothly and create an even surface.
- Decorate the fudge by generously scattering crushed candy canes across the top, delicately pressing them to ensure they adhere to the creamy foundation.
- Allow the confection to solidify by chilling in the refrigerator for approximately two hours, or until the fudge reaches a firm, sliceable consistency.
- Carefully lift the fudge from the pan using the parchment paper handles, then slice into elegant, bite-sized squares ready for serving.
Notes
- Prep the pan with a parchment paper sling to guarantee effortless fudge removal and clean cutting.
- Melt chocolate slowly and gently to prevent scorching, which can create a grainy texture and ruin the smooth consistency.
- Use high-quality white chocolate chips for the best flavor and creamy texture, avoiding brands with excessive stabilizers.
- Crush candy canes just before sprinkling to maintain their vibrant color and prevent moisture absorption that can make them sticky.
- Experiment with different extracts like almond or coconut for unique flavor variations while keeping the peppermint base.
- Store fudge in an airtight container in the refrigerator for up to one week, separating layers with wax paper to prevent sticking.
- For a gluten-free version, verify all ingredient labels and use certified gluten-free white chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 182
- Sugar: 22 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg