This Candy Cane Fudge recipe is incredible! Creamy and smooth, loaded with candy cane flavor! A must-make Holiday Treat.
The secret ingredient to this Christmas fudge recipe is candy cane sugar! It is made by simply grinding candy canes to make a fine sugar. This candy cane sugar replaces some of the granulated sugar in the recipe. Not only does it give the fudge a beautiful pink color, it adds festive candy cane flavor. I also use this technique for making my Candy Cane Sugar Cookies.
What kind of Candy Canes to use?
I use cherry flavored candy canes in this fudge recipe. The taste is awesome and the pink colored fudge looks so yummy.
Peppermint candy canes will also work for a different flavor. No peppermint extract is needed then.
Blueberry, grape, and orange candy canes are also some choices for different colors and flavors.
My all-time favorite is a red and white combination to achieve that beautiful pink color.
Everyone enjoys homemade fudge during the Holiday season. Candy Cane Fudge makes the perfect Holiday sweet and edible Christmas gift. I buy beautiful decorative tins to fill with an assortment of fudge. Candy Cane, as well as Eggnog Fudge and Peanut Butter Fudge are favorites. Great for hostess, office and last minutes gifts. My Christmas baking always includes my family's favorite fudge recipes!
Crushed Candy Canes - Finely ground candy canes are mixed into the batter. As well, the top is sprinkled with candy canes that are coarse-ground.
White Chocolate - use good quality white chocolate! Either chunks or chips of white chocolate will work.
Marshmallow Fluff - this is also called marshmallow creme.
Butter - unsalted butter is best for baking. If all you have is salted butter, simply skip adding the salt.
Heavy Cream - do not use any substitutions such as sweetened condensed milk.
I use coarsely ground candy canes to sprinkle on top rather than chunks. Leaving the candy canes in too big of bits takes away from the smoothness of the fudge. Also, you do not want to bite into a piece of fudge and break a tooth!
This fudge is best served chilled. It becomes too soft if left at room temperature for too long. Keep chilled until ready to serve.
This is an easy-to-make fudge recipe that does not require a candy thermometer!
Line the baking pan with parchment, wax or aluminum foil. This makes removing the fudge from the pan super easy.
How to Store Fudge
Store fudge in the refrigerator in an airtight container for up to 2 weeks. You can also freeze this fudge for up to 3 months.
This post was originally published on November 28, 2016. Occasionally I update with fresh tips, content, and photos. Current update November 26, 2022.
Candy Cane Fudge
- 2 cups granulated sugar
- ½ cup candy canes finely ground I use cherry flavored
- ¾ cup butter
- ¾ cup heavy cream
- pinch of salt
- 12 ounces white chocolate chopped chips will work
- 1 jar marshmallow fluff 7 ounce size
- Line an 8x8 inch square baking dish with parchment or waxed paper. Aluminum foil will also work.
- Using a food processor, grind 6-7 candy canes to a fine sugar consistency. Make ½ cup.
- In a large mixing bowl stir together the white chocolate and marshmallow fluff. Set aside.
- In a medium saucepan, add butter, granulated sugar, candy cane sugar, heavy cream and salt.
- Over medium heat, melt together and slowly bring to a boil. Stir continuously.
- Continue to boil on medium heat for 4 minutes, stirring constantly.
- Remove from heat and pour over the white chocolate and marshmallow fluff mix.
- Using electric mixer with paddle attachment blend for about 1 minute until chocolate is melted and mixture is smooth.
- Pour the fudge mixture into the prepared pan. Cover with plastic wrap and refrigerate until set. (at least 4 hours)
- Once set, cut into small bite sized pieces. Store in the refrigerator in an airtight container.