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Peppermint Fudge squares offer a velvety, mint-flavored delight that's just perfect during winter celebrations. Topped with smashed candy canes, this indulgent treat blends festive crunchiness with silky-smooth sweetness. Great for giving as presents or enjoying at home, it's a wonderful addition to your Christmas festivities.
Festive Wonder With Each Taste
I can't wait for December to roll around so I can whip up this fudge. There's something truly special about seeing those bits of candy cane twinkling against the smooth white surface like tiny snowflakes. When you bite into it, that mix of soft fudge and snappy peppermint brings back all those sweet memories of Christmas day excitement.
Your Ingredients List
- White Chocolate Chips: 3 cups (roughly 2 packages), completely melted to form the creamy foundation.
- Sweetened Condensed Milk: 14 oz can, gives depth and sweetness to the mix.
- Vanilla Extract: 1 teaspoon, boosts the overall taste.
- Candy Canes: 1/2 cup, broken up, adds festive pop and bite.
Let's Cook Together
- Get Your Pan Ready
- Cover a 9×9 baking pan with parchment or aluminum foil and coat with butter so it won't stick when done.
- Warm Up The Mix
- Use a big pot over medium heat to melt white chocolate chips with sweetened condensed milk. Keep stirring until everything looks smooth.
- Add The Extras
- Mix in vanilla extract and fold in the crushed candy canes until they're spread out nicely.
- Pour And Cool
- Empty the mixture into your buttered pan. Let it sit out for about an hour, then sprinkle more candy cane pieces on top.
- Chill It Down
- Put it in the fridge for 3-4 hours until it's firm enough to cut. Slice into squares to serve or wrap up as gifts.
Tricks For Perfect Results
After making this fudge for so many years, I've picked up a few handy tips. Better white chocolate really does make the fudge creamier and tastier. I find it so relaxing to put candy canes in a ziplock bag and smash them with my rolling pin - you'll get perfect little chunks this way. When I'm giving the fudge as gifts, I cut it into neat squares and stack them between wax paper in cute Christmas containers.
Spread The Happiness
This fudge has become such an important part of my holiday routine. I love seeing everyone's smiles when they try a piece - that moment when the creamy sweetness meets the cool peppermint crunch. It's like you're giving them a little taste of Christmas joy in each small square you share.
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Frequently Asked Questions
- → Why use parchment or foil in the pan?
- This makes removing the fudge easier and keeps slices neat. Adding grease like butter prevents sticking further.
- → What's the purpose of two-step cooling?
- First letting it cool at room temperature, then chilling it in the fridge, avoids texture problems and creates a better finish.
- → Can this be made outside of the holidays?
- Absolutely! It's a great dessert for any winter occasion, not just Christmas time.
- → Why use two full bags of white chocolate chips?
- The amount ensures you’ve got the ideal mix with the condensed milk for the right texture and firmness.
- → When should I sprinkle on extra candy cane bits?
- Do this once the fudge cools to room temperature but before refrigerating. That way, the topping sticks without melting.