Best Candy Cane Fudge Recipes

CANDY CANE FUDGE

Steps:

• Line an 8 inch square baking pan with aluminum foil, and grease the foil.
• Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
• Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

CANDY CANE FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside., In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes., Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer., Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board; remove foil. Cut into 1-in. squares.

RED VELVET CANDY CANE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with butter., In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, the chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan., In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners' sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

CANDY CANE WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares.

CANDY CANE FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white vanilla baking chips uncovered on High 1 minute. Spoon frosting over chips. Microwave uncovered on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Stir in peppermint extract.
• Place 1/2 cup fudge mixture into small bowl; tint red by stirring in food color to desired color.
• Spread untinted fudge mixture into pan. Drop heaping tablespoons of red fudge mixture in pan to create random pattern. Pull table knife through layers for marbled design. Sprinkle crushed candies over top. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Using sharp knife, cut into 8 rows by 8 rows, cleaning knife blade after each cut. Store covered in refrigerator.

CANDY CANE FUDGE

Steps:

• Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter.
• In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the vanilla chips are melted.
• Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips).
• When chips are completely melted, stir in the peppermint extract and crushed candy canes.
• Spread the fudge mixture evenly in the bottom of the prepared baking pan.
• Dot the top of the fudge with several drops of food coloring. (NOTE: I used about 9 drops of food coloring. But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge). With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge.
• Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.

CANDY CANE CHOCOLATE FUDGE

Steps:

• Line bottom and sides of an 11x7" baking dish with aluminum foil, allowing foil to hang slightly over edges of the pan. Rub foil with butter or lightly spray with nonstick cooking spray.
• Combine sugar, butter, and evaporated milk in a saucepan; bring to a boil, stirring constantly. Continue to boil, over medium heat, for 5 to 6 minutes, stirring constantly.
• Remove from heat and add chocolate; stir until melted. Add vanilla extract, peppermint extract, and marshmallows. Stir until smooth and all marshmallows are incorporated.
• Pour into prepared pan and sprinkle top with chopped crushed candy canes. Lightly press candy canes into the fudge mixture so they adhere. Refrigerate until fully chilled, at least 2 hours.
• Once chilled, use the edges of the aluminum foil to lift fudge from the pan; cut into small squares. Store fudge in the refrigerator.

CANDY CANE FUDGE QUICK

Steps:

• 1. Line a 9- inch square baking pan with foil and butter or butter spray foil.
• 2. Combine the chips and sweetened condensed milk in a heavy saucepan over low heat. Stir until melted and blended well; remove from heat and stir in the peppermint extract,candy canes and food coloring if desired. Spread evenly in bottom of the prepared pan. Chill until set(about 2 hours) then turn fudge onto cutting board; peel off foil and cut into desired number of pieces. Store covered in refrigerator.
• 3. Note: For chocolate peppermint: use 3 cups (18 oz.) semi-sweet chocolate chips instead of white chocolate.

RED VELVET CANDY CANE FUDGE RECIPE

Steps:

• Line a 13x9-in. pan with foil; grease foil with butter.
• In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan.
• In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners’ sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
• Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
• Yield: 3-3/4 pounds.
• Originally published as Red Velvet Candy Cane Fudge in Taste of Home Christmas Annual
• Annual 2014

RED VELVET CANDY CANE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with butter. In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan.
• In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners' sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
• Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

CANDY CANE FUDGE

Steps:

• 1. Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter. Set baking pan aside.
• 2. In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the vanilla chips are melted.
• 3. Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially un-melted chips).
• 4. When chips are completely melted, stir in the peppermint extract and crushed candy canes. Spread the fudge mixture evenly in the bottom of the prepared baking pan.
• 5. Dot the top of the fudge with several drops of food coloring. With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge. (NOTE: I used about 9 drops of food coloring. But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge).
• 6. Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.

PEPPERMINT CANDY CANE FUDGE

Steps:

• Line an 8x8-inch pan with parchment paper. Set pan aside.
• In a saucepan over medium heat, melt together the chocolate chips, sweetened condensed milk, salt, and butter; stirring constantly.
• Once the chocolate has melted, remove pan from heat, and stir in peppermint extract, and pour the mixture into the parchment lined pan. Quickly spread in pan with a spoon.
• Sprinkle the bits of candy cane pieces on top.
• Place pan in refrigerate until fudge is firm. About 4 hours.
• Then cut into 1-inch pieces.