White chocolate peppermint fudge is the perfect little holiday treat to bring to parties or have on hand for loved ones during the holiday season. It’s also a one of the best recipes for leftover candy canes. This peppermint fudge has a caramel and white chocolate base and a crunchy candy cane topping.
Unlike the semi-sweet chocolate version, white chocolate fudge uses less chocolate chips and more brown sugar and butter.
Also unlike the traditional chocolate fudge recipes, you don’t need to worry as much about the quality of the chips because most white chocolate chips are essentially the same. So just grab any brand of white chocolate!
If you’re looking for a chocolate version, try our traditional Candy Cane Fudge!
Prepping to Make White Chocolate Peppermint Fudge
Making any fudge is fairly easy, but you do need to pay attention as you cook to get the timing right. If you heat fudge too long, the chocolate will seize up. If you don’t heat it thoroughly enough with this recipe, your sugar won’t caramelize properly.
Having a candy thermometer on hand can help you. But if you don’t have one, you can still time it well to get a good fudge texture.
Ingredients for peppermint white fudge
- 14 oz sweetened condensed milk (1 can)
- ¼ cup unsalted butter
- 1¼ cup light brown sugar (250 g)
- 1¼ cup white chocolate chips (about 1 bag)
- ¼ teaspoon fine sea salt
- 2 – 3 candy candy canes
You want to take a few simple steps to prepare for making peppermint white fudge: crushing the candy canes, preparing the baking pan, and measuring out your ingredients.
First unwrap your candy, canes, and place them in a small baggie. Use a hammer or a heavy object to very gently tap them until they are crushed into small pieces.
Then line of baking pan with parchment paper. This recipe uses a 9 x 9 inch pan to get a larger amount of small bite sized pieces. But you can also use another size such as an 8 x 8 inch pan as well. In the final stage, you can cut them to whatever size piece you’d like.
Finally measure out your ingredients to have them on hand near the stove as you begin to prepare your peppermint white chocolate fudge. Cut a stick of butter into cubes as part of this process. That way, they will melt easier.
Looking for great fudge recipes? Try:
How to Make Peppermint Fudge White Chocolate
Making peppermint white fudge with candy canes is very easy. Heat a saucepan to medium heat and melt the butter, brown sugar, salt, and sweetened condensed milk. Stir occasionally.
Once the ingredients are added together, add the white chocolate chips and continue stirring until they are melted.
If you have a candy thermometer, continue to heat the mixture until it’s 114° C. If you don’t have a candy thermometer, just bring the mixture to boil and heat it for another 3 – 4 minutes or so.
Then, quickly pour the fudge into the baking pan, lined with parchment paper, and use a spatula to spread it out evenly. Push the fudge into the corners so that it is nicely spread.
Then sprinkle the crunched candy canes on top. If you need to, you can gently press them into the fudge.
And allow the fudge to cool and solidify. You can put it in the refrigerator for a couple hours to help speed up the cooling process.
How to Cut White Chocolate Candy Cane Fudge
You can cut your fudge into any sizes you want to. One trick to getting nice even sizes is to first cut the fudge into four pieces using one vertical cut, and one horizontal cut, like a cross in the middle.
Then cut each quadrant into four pieces or thirds, vertically and horizontally. Cutting in sections like this helps keep the fudge pieces evenly sized.
How to Serve White Chocolate Candy Cane Fudge
Once your fudge pieces are cut, you can keep them on hand and use them in many ways during the holiday season especially.
You can set it out at Holiday parties, put it in a nice box to give as a gift, or just keep it on hand to have for visitors or for a sweet snack for yourself. This candy cane fudge recipe is a great way to use leftover candy canes from your Christmas tree.
Because this fudge has butter, it’s best to keep it in the refrigerator or freeze it. You can keep it in the fridge about a week, or freeze it for 2 to 3 months.
White Chocolate Peppermint Fudge
Ingredients
- 14 oz sweetened condensed milk (1 can)
- ¼ cup unsalted butter
- 1¼ cup light brown sugar (250 g)
- 1¼ cup white chocolate chips (about 1 bag)
- ¼ teaspoon fine sea salt
- 2 – 3 candy candy canes
Instructions
- Prepare an 9 x 9 baking pan with parchment paper or aluminum foil.
- Cut butter into cubes. Add butter, brown sugar, and sweetened condensed milk into a sauce pan. Heat until the butter is melted, stirring to combine.
- Bring mixture to a boil while stirring. Add white chocolate chips and salt.
- When the chocolate has melted and the mixture is creamy, pour it into the prepared baking pan. Sprinkle crushed candy canes evenly on top.
- Allow the fudge to cool for about 3 to 4 hours at room temperature or in the refrigerator. If you are cooling it in the refrigerator, allow it to come to room temperature before you place it in. Once the fudge has set, cut it evenly into bite-size pieces, about 1 inch.
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