This Candy Cane Fudge recipe is incredible! Creamy, smooth and loaded with candy cane flavour! A must make Holiday Treat.
Candy Cane Fudge recipe starts with making candy cane sugar by simply grinding candy canes into a fine sugar. The candy cane sugar replaces some of the granulated sugar for exceptional candy cane flavour! I use pink/red coloured, cherry flavoured candy canes as they taste great and add a beautiful pink colour to the fudge.
Everyone enjoys fudge, especially during the Holiday season. This easy to make Candy Cane Fudge is the perfect Holiday treat or homemade gift. I buy beautiful decorative tins to fill with fudge for great hostess, office and last minutes gifts. Homemade treats are always a hit!
Candy Cane Fudge
Ingredients
- 2 cups granulated sugar
- 1/2 cup candy canes finely ground I use pink/red coloured, cherry flavoured
- 3/4 cup butter
- 3/4 cup heavy cream
- pinch of salt
- 12 oz white chocolate chopped chips will work
- 1 7oz jar jar marshmallow creme
Instructions
- Line 8x8 inch square baking dish with parchment paper.
- Using a food processor, grind about 6-7 candy canes to a fine sugar consistency to equal 1/2 cup
- In large mixing bowl stir together white chocolate chips and marshmallow creme. Set aside.
- In medium heavy saucepan, add granulated sugar, candy cane sugar, butter, heavy cream and salt.
- Bring to a boil over medium heat, stirring continuously.
- Continue to boil medium heat for 4 minutes, stirring constantly.
- Remove from heat and pour over white chocolate and marshmallow creme.
- Using electric mixer with paddle attachment blend for about 1 minute until chocolate is melted and mixture is smooth.
- Pour into prepared baking dish. Cover with plastic wrap and refrigerate until set. (at least 4 hours)
- Once set, cut into small bite sized pieces. Store in refrigerator in airtight container.
Notes
Be sure to try Cookies and Cream Fudge and Eggnog Fudge. More amazing fudge recipes!
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Great image for pinterest.
Sherry says
November 3, 2017 at 12:41 pmCan this recipe be used with Ghiradelli melting wafers?
Laureen King says
November 4, 2017 at 8:20 pmHi Sherry, you could use candy melts but I wouldn’t recommend it. The fudge won’t taste as good as using good quality white chocolate.
Pamela knight says
December 2, 2017 at 8:01 pmCan’t wait to try it. Sounds yummy
amy says
December 8, 2017 at 2:15 pmIs there any change for high altitude?
amy says
December 8, 2017 at 2:16 pmI cooked it for about 1.5 minutes longer and it turned out wonderful. Great recipe, thanks for sharing!
Laureen King says
December 10, 2017 at 6:28 pmThank you amy
bridget says
July 29, 2018 at 9:54 amI’ve not heard of marshmallow cream
Laureen King says
July 31, 2018 at 5:48 amI can buy it in Canada and the US, kraft is the brand name.
Monica Whyte says
November 11, 2018 at 1:04 pmCan fudge be frozen ahead of time? Does it lose any quality?
Laureen King says
November 11, 2018 at 6:34 pmHi Monica, yes fudge freezes well, wrap in plastic wrap and the put in container.
Jamie says
December 1, 2018 at 1:00 pmIf you freeze it, do you thaw before serving?
Laureen King says
December 2, 2018 at 4:05 amHi Jamie, I would thaw them in refrigerator, so they thaw more slowly. Also store in airtight container in refrigerator.