Peppermint Fudge (Easy Condensed Milk Fudge)
Make easy Peppermint Fudge with five simple ingredients! Easily mix together the fudge ingredients with rich vanilla and peppermint flavorings and top with crushed candy cane. It is the perfect fudge recipe for the Christmas season!
Servings: 32 small pieces (16 - 32)
Equipment
- 8 X 8 Pan
Ingredients
- 3 cups white chocolate chips or baking chips
- 14 ounces sweetened condensed milk
- 3 tablespoons butter room temperature (use salted or unsalted on preference)
- 1 teaspoon vanilla extract (clear will result in a whiter fudge)
- 8 candy canes
Instructions
- Prepare a small square pan (8 x 8 or similar size) pan by lining it with parchment paper (or aluminum foil) and coating it with cooking spray.
- Crush candy canes by placing them in a sealed plastic bag and hitting them gently with a rolling pin.
- Combine white baking chips, sweetened condensed milk, and butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until melted. It should take 2 to 3 minutes. Do not overcook.
- Stir to ensure all the white chocolate mixture is melted, then add vanilla. Stir until smooth.
- Pour the white fudge mixture into the prepared pan and smooth it evenly. Sprinkle 1/2 of the candy canes on top (finely crushed portion). This layer will be the bottom when flipped over.
- Cover the fudge with plastic wrap, place in the refrigerator, and allow to set for 2 hours.
- Lift the fudge from the baking dish by pulling up the parchment paper. Place on a cutting board upside down and cut into squares of desired size. (This will make 16 - 32 squares)
- Sprinkle remaining crushed Candy Canes on top of vanilla fudge, and serve at room temperature. Enjoy!
Notes
Variation:
Chocolate Swirl Peppermint Fudge: If you’d like, add a chocolate fudge swirl to the vanilla! Split the recipe in half, adding dark chocolate chips or semi-sweet chocolate chips to one half and making the other as directed. Then, carefully swirl the two together using a rubber spatula or spoon. Or replace the white chocolate entirely with milk chocolate or even dark chocolate for Chocolate Peppermint Fudge.Tips:
- Don’t Overheat– Be careful not to overheat the fudge mixture. The key is to warm it in short bursts and mix thoroughly in between.
- Clean Edges– For even and clean edges when slicing the festive fudge, warm the knife in a mug or bowl of hot water, repeating when the knife cools.
- If preferred, melt the fudge mixture with a double boiler over medium heat.
Storage:
Keep on the Counter: Store the white chocolate peppermint fudge in an airtight container at room temperature for 5 to 7 days. As time passes, keep in mind that the fudge will become drier and more brittle. Refrigerate: If preferred, refrigerate the fudge in an airtight container for about a week. Let it sit out at room temperature for about 15 minutes before serving. Freeze for Long-term Storage: Store the fudge for up to six months by freezing it. Wrap it in plastic wrap, store it, then thaw it overnight in the fridge or on the counter to enjoy the next day.Nutrition
Serving: 1piece | Calories: 141kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 95mg | Fiber: 0.03g | Sugar: 17g | Vitamin A: 71IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 0.1mg