This candy cane fudge exists for those moments when you need something festive, sweet, and guaranteed to disappear from the dessert table. I started making it one snowy December after a neighbor dropped off a bag of leftover candy canes, and I could not resist the idea of folding them into a creamy white chocolate base. The first bite was everything I wanted: velvety, cool peppermint notes, and just enough crunch to keep it interesting. What makes this special for me is how reliably it sets without fuss. I have stirred many pans of fudge and learned that keeping the heat gentle is the secret to perfectly smooth squares. This one has a lovely contrast: the soft, melt-in-your-mouth body of white chocolate, the refreshing peppermint aroma, and those ruby flecks of candy cane that sparkle like holiday confetti. It is a simple tradition now. We cut the batch into small squares, pile them into tins, and share them with friends after caroling or as a cozy end to a long day of gift wrapping.

Ingredients

• White chocolate chips: Choose high-quality chips that list cocoa butter for the smoothest melt. Two 10-ounce bags (20 ounces total) give the fudge rich body and glossy finish without tempering. Ghirardelli and Guittard both melt consistently.
• Sweetened condensed milk: One 14-ounce can creates a stable, creamy base and helps the fudge set without granular sugar. Look for Eagle Brand or store brands with only milk and sugar on the label.
• Peppermint extract: Just 1 teaspoon infuses the entire batch with cool, clean mint flavor. Use pure peppermint extract for a crisp finish; imitation can be stronger, so measure carefully.
• Candy canes (chopped): About 1 1/2 cups add festive color and a pleasant crunch. Crush to pea-size pieces to prevent sharp shards and reserve some for topping that signature red-and-white sparkle.
• Nonstick spray: A quick mist on the foil-lined pan ensures the fudge releases cleanly, so you get neat, sharp edges when slicing for gift boxes and platters.

Instructions

Prepare the pan: Line an 8x8-inch pan with foil, leaving an overhang to lift. Lightly coat with nonstick spray. This prevents sticking and makes clean slicing easier. Smooth the foil into corners so the fudge sets with crisp edges. Crush the candy canes: Place candy canes in a zip-top bag and crush with a rolling pin until pieces are about pea-size. Avoid pulverizing to dust; larger bits preserve crunch and color without melting into the fudge. Melt the base: In a medium saucepan over low heat, combine 20 ounces white chocolate chips and 14 ounces sweetened condensed milk. Stir constantly with a silicone spatula until nearly melted, about 4 to 6 minutes. Keep the heat low to avoid scorching or seizing; white chocolate melts around 110 to 115°F. Finish melting off the heat: Remove from heat when only a few small chips remain. The residual heat will melt them as you stir, preserving a satiny texture. Stir in 1 teaspoon peppermint extract until fully aromatic and evenly incorporated. Fold in candy canes and pan: Stir in 1 cup of the chopped candy canes. Immediately scrape the mixture into the prepared pan, smoothing the top with the spatula. Work quickly; the fudge thickens as it cools. Top, chill, and slice: Sprinkle the remaining 1/2 cup candy canes on top and gently press so they adhere. Refrigerate until firm, 2 to 3 hours. Lift out with the foil, peel away, and cut into squares with a warm, dry knife.

Storage Tips

For the best texture, store fudge in an airtight container lined with parchment, separating layers with more parchment to protect the peppermint topping. Keep refrigerated up to 1 week; the cold helps maintain clean edges and keeps the candy cane pieces crisp. For gifting, pack squares in tins with parchment dividers and include a cool pack if traveling. To freeze, wrap the uncut slab or individual squares tightly in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature for 10 to 15 minutes before serving so the flavor blooms and the texture softens slightly.

Ingredient Substitutions

If you cannot find white chocolate chips, use white baking bars and chop finely; measure 20 ounces. For a milder mint, blend 1/2 teaspoon peppermint with 1/2 teaspoon vanilla extract. Candy cane alternatives include peppermint puffs or starlight mints; use 1 1/2 cups crushed to the same pea-size pieces. Want color contrast? Fold in 1/2 cup mini marshmallows with the candy canes for soft pops in each bite. If you are sensitive to strong mint, reduce peppermint to 3/4 teaspoon and taste the mixture off heat before pouring. For a richer finish, add a pinch of fine sea salt to balance sweetness without dulling the peppermint.

Serving Suggestions

Cut the fudge into small 1-inch squares for cookie trays, or slightly larger pieces for dessert boards alongside fresh berries and shortbread. A drizzle of melted dark chocolate over the set fudge adds a striking contrast and tempers sweetness. For parties, nestle pieces into mini cupcake liners so they are easy to pick up. Pair with hot cocoa, peppermint tea, or a cappuccino for a cozy finish after dinner. I also like to box a dozen squares with a ribbon and a handwritten label; it makes a thoughtful, homemade gift that travels well.

Cultural Background

Fudge is a classic American confection with roots in the late 19th century, often attributed to college kitchens where students experimented with sugar, milk, and chocolate on stove tops. The holiday spin with peppermint and candy canes feels distinctly seasonal, tapping into the tradition of red-and-white striped canes that likely originated in Europe centuries ago and became wildly popular in the United States. This version celebrates both histories: the approachable, stovetop ease of old-fashioned fudge and the cheer of peppermint candy that signals winter festivities and gift giving.

Seasonal Adaptations

Come December, I keep this as written for maximum peppermint charm, but the base adapts to every season. In February, swirl a few drops of red gel coloring into the top for a marbled Valentine look. In spring, swap candy canes for pastel mint candies or crushed freeze-dried strawberries. For summer gatherings, fold in 1/2 cup toasted coconut and finish with flaky salt. In autumn, use 1 teaspoon vanilla plus a pinch of cinnamon and top with crushed butterscotch candies. The technique stays the same; just vary the mix-ins and extracts to match the moment.

Meal Prep Tips

Make the fudge up to 5 days in advance and keep it refrigerated until the day you plan to serve or gift it. For ultra-neat edges, chill the whole slab overnight, then dip a long chef's knife in hot water, dry it thoroughly, and slice in confident, straight-down cuts, wiping the blade between cuts. Package in airtight containers with parchment between layers to preserve the peppermint topping. If you need smaller, snackable portions for lunchboxes or party platters, cut into 1-inch squares, then freeze on a sheet pan until firm and transfer to bags; they thaw fast, keeping their shape and sheen.

There is something so joyful about this fudge. It feels like a little spark of celebration wrapped in a bite, and it invites sharing. Make a batch, pour it into the pan, and let the peppermint perfume the room. Then slice, pass around, and enjoy the smiles.