Candy Cane White Fudge

Candy Cane White Fudge


(1 vote) 5 1

A festive fudge for the holidays and a great way to use up all those leftover candy canes!

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Time needed

2 hour preparation + 5 min cooking

Serving Size / Yield

64 servings


  • 12 oz. white chocolate, coarsely chopped
  • 1 14 oz. can sweetened condensed milk
  • 1/4 C. coarsely chopped peppermint candies

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Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1 inch. Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1 inch squares, diamond shapes or rectangles. Store in refrigerator.

Yield: 64 pieces

Reviews (3)

  • If you are familiar with using the eagle brand fudge recipes meaning the sweetened condensed milk, then you know you need to adjust the amount of chips needed. If this turned out to soft by only using 12 oz then bump it up to 18oz = 3 cups and then adjust your crushed candy canes and I am sure you will be pleased with your results.
    I have been making this kind of fudge for years and I love to try all kinds of new variations. I personally am really hooked on the chocolate - orange fudge and i

    Flag as inappropriate zena0001  |  December 26, 2008

  • This is a horrid recipe. It never set, ended up like taffy.
    I salvaged it by rolling it in balls, freezing it & then covering it with
    melted chocolate

    Flag as inappropriate KaysKafe  |  December 26, 2008

  • do you use white chips or can you use white almond bark?

    Flag as inappropriate nsaine  |  December 24, 2007

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