Why You’ll Love This Recipe

I love this recipe because it requires only a few ingredients and minimal effort. I appreciate how the vanilla chips melt into a smooth, rich base, and I enjoy the burst of peppermint flavor from the candy canes and extract. I like that the fudge sets beautifully in the fridge and cuts cleanly into squares, making it perfect for sharing or gifting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

nonstick cooking spray
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1 ½ cups crushed candy canes
½ teaspoon peppermint extract
1 dash red or green food coloring

Directions

1. I line an 8-inch square baking pan with aluminum foil, spray it with nonstick spray, and set it aside.

2. I combine the vanilla baking chips and sweetened condensed milk in a saucepan over medium heat. I stir often until the chips are almost melted, then remove the pan from the heat and continue stirring until smooth.

3. I stir in the crushed candy canes, peppermint extract, and food coloring.

4. I spread the mixture evenly into the prepared pan.

5. I chill it for 2 hours, then cut it into squares.

Servings and Timing

Servings: 16
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

I sometimes swirl in a bit more food coloring for a marbled effect.
I replace half the vanilla chips with white chocolate when I want a richer flavor.
I like sprinkling extra crushed candy canes on top before chilling for added texture.
I occasionally add a pinch of salt to balance the sweetness.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator for up to 1 week.
I freeze pieces for up to 2 months, separating layers with parchment paper.
I let frozen fudge thaw in the refrigerator before serving.
I avoid leaving it at room temperature for too long because it softens quickly.

FAQs

Can I use white chocolate instead of vanilla baking chips?

I can substitute white chocolate, but the texture may be slightly softer.

How finely should I crush the candy canes?

I prefer a mix of fine pieces and small chunks for both flavor and crunch.

Can I make this fudge without food coloring?

I can leave it out, and the fudge will still taste great.

Why did my fudge turn grainy?

Overheating the chips can cause graininess, so I melt them gently.

Can I use peppermint candies instead of candy canes?

I can use them interchangeably as long as they’re crushed.

How do I cut the fudge cleanly?

I use a sharp knife and wipe it between cuts for neat squares.

Can I double the recipe?

I can double it and use a 9×13-inch pan.

Does the fudge need to stay refrigerated?

I like storing it in the fridge to keep it firm.

Can I add toppings?

I often sprinkle crushed candy canes or holiday sprinkles on top.

What if the mixture is too thick to spread?

I work quickly while it’s warm; if needed, I warm it briefly to loosen it.

Conclusion

I love making this candy cane fudge because it’s simple, festive, and wonderfully pepperminty. It’s a creamy treat that always disappears quickly, whether I serve it at gatherings or pack it into small boxes for gifting.