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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 winter indulgence. It's super easy to whip up and looks stunning—perfect for Christmas gatherings or homemade presents.
A Cherished Winter Delight
I can't wait to make this fudge when the holidays roll around. There's something special about seeing those bits of candy cane twinkling in the velvety white chocolate base and smelling that amazing peppermint scent filling my kitchen. What I love most is how ridiculously easy it is. My children even jump in to help smash the candy canes and scatter them across the top.
Your Ingredients
- White Chocolate Chips: 2 cups, try using Ghirardelli or another top-quality brand for better melting results.
- Sweetened Condensed Milk: One 6-ounce can to give that silky smooth texture.
- Crushed Candy Canes: 2 cups to mix inside and sprinkle on the fudge surface.
- Optional: 1 teaspoon of peppermint extract if you want more minty punch.
Simple Preparation Steps
- Set Up Your Pan
- Cover an 8×8-inch baking dish with parchment paper, leaving extra hanging over the sides for pulling out later.
- Create Your Mixture
- In a double boiler, mix 2 cups of white chocolate chips with 6 ounces of sweetened condensed milk. Keep stirring over medium heat until completely smooth. Fold in 1 cup of crushed candy canes and mix well.
- Fill and Chill
- Dump the fudge mix into your lined pan and spread it flat with a spatula. Scatter the leftover candy canes on top and press them down lightly. Let it sit in the fridge for 4-6 hours until completely set.
- Finish and Enjoy
- Use the parchment edges to pull the hardened fudge out. Cut into squares to serve or wrap as gifts.
Storage Solutions
This fudge stays good in a sealed container at room temp for about two weeks. If you want it a little firmer, stick it in the fridge, but make sure it's wrapped tight so it won't dry out. When I'm planning ahead for holiday madness, I'll often make twice as much and freeze some. It'll last frozen for up to two months without any problems.
Handy Shortcuts
You don't need fancy equipment for this. I just put a heat-safe bowl over a pot with some simmering water. You can even use your microwave if you heat it in 30-second bursts and stir between each one. The real secret is getting good white chocolate that melts without clumping up. My friends and family always beg me to make this fudge during the holidays, and I'm always happy to share it around.
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Frequently Asked Questions About the Recipe
- → What’s the purpose of a double boiler?
- It melts the white chocolate slowly without burning or clumping, giving the fudge a silky finish.
- → Why should I line the pan?
- Using parchment paper keeps the fudge from sticking and makes it simple to lift out cleanly.
- → How do the candy canes stay put?
- Gently pressing them into the top keeps them secure so they don’t come loose after cutting.
- → What's the best way to store it?
- Keep it in the fridge to stay firm. Let it sit out for 30 minutes before serving to get the best texture.
- → Why thaw before slicing?
- Giving the fudge time to warm up prevents cracking and makes cutting easier, especially with candy pieces.