Christmas, Fudge, No-Bake, Recipes, Winter

Candy Cane Chocolate Swirl Fudge

Posted by Veronica Miluk on

Made these just a few years back and they were ADDICTIVE.  Recipe from Sally’s Baking Addiction.

Yield: 48 squares
Prep time: 10 minutes
Total time: 3 hours, 10 minutes

Ingredients:

  • 3 cups (540g) white chocolate morsels (or 540g pure white chocolate)
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 teaspoon peppermint extract (or more, taste and go by your preference)
  • 8 crushed candy canes
  • 2/3 cup (120g) mini semi-sweet chocolate chips

Directions:

  1. Line 8×8 square baking pan with parchment paper or aluminum foil. Spray lightly with cooking spray.
  2. Combine the white chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are melted. Remove from heat and stir in the peppermint extract and candy canes.
  3. Spread evenly into prepared baking pan. Top with chocolate chips and gently swirl them into the fudge with a knife. Top with a few more crushed candy cane pieces. Chill for 3 hours, then cut into squares. Store in refrigerator for up to 1 week.
  4. Make ahead tip: Fudge squares can be frozen lined between sheets of parchment paper in a tupperware for up to 2-3 months. Thaw overnight in the refrigerator before serving.