This candy cane fudge is a quick, no-bake treat made with white chocolate, peppermint, and crushed candy canes, and it comes together in just minutes in the microwave!
This fudge has a smooth, creamy texture and just the right amount of peppermint flavor. It’s perfect for cookie trays, gifting, or whenever you need an easy holiday treat.
Why you’ll love this recipe:
- All the ingredients are pantry staples, easily found at any grocery store
- There’s no special equipment required, not even a candy thermometer!
- It’s simple and practically foolproof, making it perfect for beginner candy makers
How to make your fudge
- Melt white chocolate chips and sweetened condensed milk together
- Add crushed candy canes
- Stir in crushed candy canes, peppermint extract, and salt
- Spread in an 8-inch baking dish and sprinkle with more candy canes, then refrigerate to set
And that’s it. Your candy cane fudge is ready to go!
Why this recipe works
• Using white chocolate and sweetened condensed milk creates a foolproof base that sets reliably into smooth, creamy fudge.
• Peppermint extract and crushed candy canes give the fudge a bright mint flavor without overpowering the sweetness (or tasting like toothpaste).
• The whole recipe is no-bake and microwave-friendly, so it’s fast, consistent, and perfect for last-minute holiday gatherings.
How to store your fudge
Store any leftover fudge in an airtight container, layered with wax paper.
The fudge will stay fresh in the fridge for about two weeks, or you can freeze the fudge for up to two months (also in an airtight container).
Can you freeze fudge?
Yes you can! This fudge freezes beautifully.
Just keep in mind that this applies specifically to this recipe. Many fudge recipes are freezer-friendly but always always double-check the recipe you’re using, because different types of fudge freeze differently.
Recipe notes and tips
• You’ll need roughly 9–10 regular candy canes (about 12 grams each) to get the right amount of crushed pieces.
• Candy cane pieces on top will naturally soften and get sticky after a day or two. It won’t change the taste or texture of the fudge, but you can skip the topping if you prefer.
• Crush the candy canes right before making the fudge. If they sit too long, the pieces tend to clump and become difficult to fold in.
• Make sure you’re using sweetened condensed milk, not evaporated milk. Evaporated milk won’t set properly in this type of fudge.
• If you’d rather make chocolate mint fudge, you can swap the white chocolate for regular chocolate chips. Just use 2 cups instead of 3 so the texture stays creamy.
• Microwave in short intervals and stir well each time. White chocolate scorches easily, and stirring does most of the melting work.
• Line your pan with parchment for the easiest removal and clean slicing.
What is sweetened condensed milk
Sweetened condensed milk is regular milk that has been slowly cooked down to remove much of the water, then mixed with sugar to create a thick, sweet, shelf-stable ingredient.
It adds sweetness and a creamy texture to desserts, which is why it works so well in no-bake and microwave fudge recipes.
Condensed milk is not the same as evaporated milk, and the two aren’t interchangeable. Evaporated milk doesn’t contain sugar and won’t set this fudge; it will stay soft and won’t firm up properly.
Did you make this candy cane fudge? Awesome! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
A few more recipes you might enjoy
Chocolate Mint Fudge
Chocolate Marshmallow Cookies
Chocolate Marshmallow Fudge
Chocolate Frosting Fudge
This easy candy cane fudge is a creamy no-bake treat made with white chocolate, peppermint, and crushed candy canes. It comes together in minutes in the microwave.
- 3 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon salt
- 1/2 cup + 2 tablespoons crushed candy canes*
- Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper). Set pan aside.
- Combine the white chocolate chips and sweetened condensed milk in a large, microwave-safe bowl.
- Heat in 30-second intervals, stirring well after each interval, until the baking chips are melted and the mixture is smooth. (Sometimes the chips don’t melt well, just keep stirring; you don’t want to overheat them as white chocolate scorches easily!)
- Add peppermint extract and salt and stir briefly to combine. Mix in a 1/2 cup of the crushed candy canes.
- Scrape into the prepared baking dish, smooth into an even layer, and sprinkle with the remaining 2 tablespoons crushed candy canes.
- Refrigerate until set, about 2 hours. Once set, slice your fudge and serve.
- Uneaten candy cane fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 2 weeks (sometimes a little longer). It can also be stored in the freezer (again in an airtight container) for about two months.
- *You’ll need about 9 or 10 regular size (12-gram) candy canes.
- The crushed candy canes you sprinkle on top of the fudge will naturally start to soften and get sticky after a couple of days. It doesn’t affect the texture or flavor of the fudge but if you’d prefer to avoid that you can simply skip adding them to the top.
- Don’t crush your candy canes too far in advance of making your fudge or the crushed bits will stick together and be hard to stir in.
- Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.
You can substitute regular chocolate chips for the white chocolate chips if you prefer. If you do, reduce the chocolate chips to 2 cups.
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