Ingredients
Equipment
Method
- Step 1: Prepare your dish. Line an 8x8 casserole dish or a baking sheet with foil, and lightly spray the foil with nonstick spray.
- Step 2: Crush the candy canes. Place candy canes in a sturdy plastic bag, seal, and crush with a rolling pin until you have nice, chunky pieces.
- Step 3: Melt the chocolate mixture. In a medium pan, melt white chocolate chips with sweetened condensed milk over low heat, stirring frequently. Once mostly melted, remove from heat and continue stirring until smooth and glossy.
- Step 4: Add flavor and mix-ins. Stir in the peppermint extract and about 1 cup of the freshly chopped candy canes into the melted chocolate mixture.
- Step 5: Pour and spread. Immediately pour this glorious peppermint mixture into your prepared dish. Work quickly, as fudge sets fast, and quickly smooth the top with a spatula to ensure an even thickness.
- Step 6: Garnish. Take the remaining ½ cup of chopped candy canes and sprinkle them evenly over the top of the fudge. Gently press them into the surface a bit.
- Step 7: Chill. Pop your dish into the refrigerator and let it chill until it's perfectly set, which usually takes about 2-3 hours.
- Step 8: Cut and serve. Once fully set, lift the fudge out using the foil, peel it away, and then cut your festive fudge into small squares. Use a sharp knife for clean cuts, running it under hot water and wiping dry between cuts for extra neatness. Serve immediately.
Notes
Substitutions & Additions:
- Chocolate Swap: Try milk or dark chocolate chips for a richer flavor, though the color won't be as festive. You might want to reduce peppermint extract slightly with dark chocolate.
- Extract Variations: Substitute peppermint with almond extract or vanilla bean paste for a different twist.
- Extra Crunch: Add some crushed Oreos, pretzels, or mini marshmallows along with the candy canes for extra texture.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the set fudge for an elegant touch.
- Don't Overheat: When melting the white chocolate and condensed milk, keep the heat low and stir constantly. White chocolate can seize easily if it gets too hot; remove from heat when a few small chips remain and continue stirring until smooth.
- Work Quickly: Fudge sets fast! Have all your ingredients measured and ready to go before you start melting the chocolate.
- Fresh Candy Canes: Using fresh, crisp candy canes makes a difference in both flavor and texture.
- Even Spreading: Once poured, quickly smooth the top with a spatula to ensure an even thickness, making for prettier squares when cut.
- Sharp Knife: For clean cuts, use a sharp knife. You can even run it under hot water and wipe it dry between cuts for extra neatness.
- At Room Temperature: This fudge can sit out at room temperature in an airtight container for about 2-3 days.
- In the Refrigerator: For longer storage, keep it in an airtight container in the fridge for up to 2 weeks. Let it come to room temperature for a few minutes before serving for the best texture.
- Freezing: Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep for up to 3 months. Thaw in the refrigerator or at room temperature.