Candy Cane Fudge

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“Every year, my best friend and I get together to do our holiday baking together. We found a new recipe last year, which we decided to try. It turned out fantastic. Both of our families really liked this fudge. So I thought I would post the recipe here, for others to enjoy. It's quick to fix (only about 15-20 minutes) and it's very easy as candy-making goes. The cooking time listed below is the minimum chilling time needed for the fudge to "set" well enough to cut into individual serving pieces.”
2hrs 25mins
2.25 pounds

Ingredients Nutrition

  • 2 (566.99 g) package vanilla baking chips (or white baking morsels)
  • 396.89 g sweetened condensed milk
  • 3.69-4.92 ml peppermint extract (depending on preferences)
  • 354.88 ml finely-crushed candy canes
  • red food coloring


  1. Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter.
  2. In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the vanilla chips are melted.
  3. Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips).
  4. When chips are completely melted, stir in the peppermint extract and crushed candy canes.
  5. Spread the fudge mixture evenly in the bottom of the prepared baking pan.
  6. Dot the top of the fudge with several drops of food coloring. (NOTE: I used about 9 drops of food coloring. But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge). With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge.
  7. Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.

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