Candy Cane Chocolate Fudge
Indulge in the festive flavors of the holiday season with this irresistible Candy Cane Chocolate Fudge recipe! Perfectly smooth and decadently rich, this easy-to-make treat combines velvety semisweet chocolate, creamy sweetened condensed milk, and a hint of vanilla for a classic fudge base that’s elevated by the crunch and refreshing kick of crushed candy canes. With just 15 minutes of prep time, this no-bake dessert is ideal for last-minute holiday gifting or a crowd-pleasing addition to your dessert table. Topped with a sparkling layer of peppermint, each bite offers the perfect balance of sweetness and minty crunch. Plus, with only five simple ingredients, this recipe is as effortless as it is delicious. Impress your family and friends this holiday season with a batch of Candy Cane Chocolate Fudge that’s as beautiful as it is delicious!
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Ingredients
- 14 oz Sweetened condensed milk
- 3 cups Semisweet chocolate chips
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1 cup Crushed candy canes
- 1 as needed Nonstick cooking spray
Directions
Step 1
Line an 8x8-inch square baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment paper with nonstick cooking spray.
Step 2
In a medium saucepan, combine the sweetened condensed milk, semisweet chocolate chips, and unsalted butter.
Step 3
Place the saucepan over low heat, stirring continuously until the chocolate chips and butter are fully melted and the mixture is smooth.
Step 4
Remove the saucepan from heat and stir in the vanilla extract until well combined.
Step 5
Gently fold in 3/4 cup of the crushed candy canes, reserving 1/4 cup for topping.
Step 6
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Step 7
Sprinkle the reserved crushed candy canes evenly over the top of the fudge, gently pressing them into the surface.
Step 8
Refrigerate the fudge for at least 2 hours, or until completely set.
Step 9
Once set, use the parchment paper overhang to lift the fudge out of the baking dish.
Step 10
Cut the fudge into 36 small squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (1389.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5812.0 |
| Total Fat 251.0g | 0% |
| Saturated Fat 155.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 196.9mg | 0% |
| Sodium 532.5mg | 0% |
| Total Carbohydrate 883.6g | 0% |
| Dietary Fiber 48.0g | 0% |
| Total Sugars 828.4g | |
| Protein 79.6g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1613.8mg | 0% |
| Iron 24.8mg | 0% |
| Potassium 3887.5mg | 0% |
Source of Calories