Save it
Three-ingredient White Chocolate Peppermint Fudge brings festive cheer to your holiday table! This no-bake sweet treat blends smooth white chocolate with crunchy candy cane bits for a tasty Christmas delight. It's super simple to whip up and looks stunning – perfect for parties or homemade presents.
A Cherished Holiday Tradition
I can't wait to make this fudge when December rolls around. There's something special about those red candy cane bits twinkling in the velvety white chocolate base and that minty smell that takes over my kitchen. What I love most is how easy it is – my little ones always jump in to help smash candy canes and scatter them across the top.
What You'll Need
- White Chocolate Chips: 2 cups, try to use Ghirardelli or another top-quality brand for better melting.
- Sweetened Condensed Milk: One 6-ounce can to make it extra creamy.
- Crushed Candy Canes: 2 cups to mix inside and sprinkle on top.
- Optional: 1 teaspoon of peppermint extract if you want more mint flavor.
Let's Make It Together
- Prepare the Pan
- Cover an 8×8-inch baking pan with parchment paper, leaving some hanging over the sides so you can lift it out easily later.
- Melt the Ingredients
- In a double boiler, mix 2 cups of white chocolate chips with 6 ounces of sweetened condensed milk. Keep stirring over medium heat until everything's melted and smooth. Mix in 1 cup of crushed candy canes.
- Pour and Set
- Dump the mixture into your lined pan and smooth it flat with a spatula. Scatter the leftover candy canes on top and push them in gently. Let it chill in the fridge for 4-6 hours until it's firm.
- Cut and Serve
- Use the parchment paper to pull the fudge out. Cut it into squares to serve or wrap up as gifts.
Keeping It Fresh
This fudge stays good in a sealed container at room temp for about two weeks. If you want it firmer, stick it in the fridge but make sure it's wrapped tight so it won't dry out. When I'm getting ready for Christmas early, I'll make twice as much and freeze some – it stays just as yummy for up to two months.
Tips and Tricks
You don't need a real double boiler to make this work. I just put a heat-safe bowl on top of a pot with simmering water. You can even use your microwave if you heat it in short bursts and stir a lot. Getting good quality white chocolate makes all the difference for a smooth melt. This treat has become one of my family's most asked-for holiday goodies and I'm always happy to share it around.
Save it
Common Questions
- → Why use a double boiler?
- A double boiler keeps the heat low and consistent, so the white chocolate melts gently without burning or clumping, making it smooth.
- → Why line the pan with parchment?
- Parchment helps you lift the set fudge out easily and stops it from sticking, so your squares look clean.
- → Why press the candy canes into the top?
- Lightly pressing them into the fudge keeps them in place, so they don't come off when cutting and serving.
- → How should I store this fudge?
- Keep it chilled in the fridge to keep it firm. Let it sit out for 30 minutes before enjoying for the best bite.
- → Why let it thaw before cutting?
- Giving it time to warm up a bit makes slicing smooth, especially through the candy cane topping, with no cracks.