Candy Cane Chocolate Swirl Fudge

Easy chocolate swirled fudge filled peppermint and candy canes. 10 minutes, 5 ingredients!

Easy chocolate swirled fudge filled peppermint and candy canes. 10 minutes, 5 ingredients!

Too early for holiday treats? Who are you kidding.

I clearly have no concept of time or seasons when it comes to holiday baking. I made you a mint chocolate chip pie in August, peppermint fudge cookies in September, and some crazy super-soft Gingersnaps just last week. I’m a seasonally challenged baker. But I’m warning you now, this is only the beginning of the holiday baking madness!

I made this candy cane chocolate swirl fudge over the weekend with the intention of bringing it into work on Monday. Somehow the fudge never made it into the office. No no, we didn’t eat it all!  I love me some mint and chocolate but I’m not about to eat an 8×8 brick of it.

Easy candy cane fudge with white chocolate chips, chocolate swirls, and peppermint flavor! Recipe on sallysbakingaddiction.com

This swirlytwirlychocolatewhitechocolatecandycanecrunch fudge is certainly something I do not want to share. I’m selfishly keeping it all to myself, which is fabulous and horrible at the same time. It is the season to give, after all.

My latest fudgy creation could NOT get any easier. You’re going to put in the bare minimum effort when you make today’s fudge. We’re talking one pot, five simple ingredients, and only ten minutes to throw together.

The combination of melted white chocolate chips and sweetened condensed milk is your fudge base. If you’d like, you can use this base for whatever add-ins you prefer – it’s a wonderful blank canvas and completely versatile for all sorts of fudge varieties. Allow the fudge to set up in the refrigerator for about 3 hours. Really, waiting is the hardest part about making this fudge! Once set, slice into tiny squares.

Easy chocolate swirled fudge filled peppermint and candy canes. 10 minutes, 5 ingredients! Recipe on sallysbakingaddiction.com

If you can muster up the generosity to share this divine fudge, it makes a wonderful gift for friends and family. I do plan to make it again for my coworkers (and not only myself) in December, I swear…

Candy Cane Chocolate Swirl Fudge

Easy white chocolate & chocolate swirled fudge filled peppermint and candy canes. 10 minutes to make, 5 ingredients!

Ingredients:

  • 3 cups (540g) white chocolate morsels (or 540g pure white chocolate)
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 teaspoon peppermint extract (or more, taste and go by your preference)
  • 8 crushed candy canes
  • 2/3 cup (120g) mini semi-sweet chocolate chips

Directions:

  1. Line 8x8 square baking pan with parchment paper or aluminum foil. Spray lightly with cooking spray.
  2. Combine the white chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are melted. Remove from heat and stir in the peppermint extract and candy canes.
  3. Spread evenly into prepared baking pan. Top with chocolate chips and gently swirl them into the fudge with a knife. Top with a few more crushed candy cane pieces. Chill for 3 hours, then cut into squares. Store in refrigerator for up to 1 week.

Make ahead tip: Fudge squares can be frozen lined between sheets of parchment paper in a tupperware for up to 2-3 months. Thaw overnight in the refrigerator before serving.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few more holiday favorites to make this year:

Andes Mint Chocolate Chip Fudge

Andes Mint Chocolate Chip Fudge

Mocha Mint Chocolate Chunk Cookies

Mocha Mint Chocolate Chunk Cookies

Peppermint Crunch Puppy Chow

Peppermint Crunch Puppy Chow

Chocolate Peanut Butter Saltine Toffee

Saltine Toffee aka Christmas Crack

Confetti Cake Batter Cookies

Holiday Confetti Cake Batter Cookies by Sallys Baking Addiction #cookies

Easy chocolate swirled fudge filled peppermint and candy canes. 10 minutes, 5 ingredients!
Easy chocolate swirled fudge filled peppermint and candy canes. 10 minutes, 5 ingredients!

83 Comments

Comments

  1. JMoney on November 17, 2012 at 11:33 am

    Oh my gosh, I just made this. It is SO good and such a hit with my friends! I was planning on taking it to my co-workers but it might not happen…ha! I’m going to attempt the Andes mint one tomorrow, but quick question – why the shortening in the top layer (I’m baking-dumb)? I pretty much never use shortening so I don’t really want a huge can of it sitting around – could I substitute oil or something?

    Thanks, and your blog is fantastic!

    • Sally on November 17, 2012 at 3:01 pm

      Hi! I’m glad you like this fudge – it’s so easy to make and it pleases a crowd! i love the andes mint version as well. the shortening is needed for the top layer of chocolate because it softens and smooths out the melted chocolate. you may use regular melting chocolate and not add the shortening for the top layer if you wish. Hope you enjoy!

  2. Peggy on November 18, 2012 at 1:23 pm

    This fudge would be gone in a flash in our house!

    • Sally on November 18, 2012 at 2:17 pm

      Hi Peggy! I love love love this fudge! Let me know if you and your family gobble it up 🙂

  3. Christopher on November 26, 2012 at 11:23 pm

    Looks great! When you say “white chocolate chips”, do you mean “white chips” (the white vanilla candy chips in every baking aisle) or do you actually mean chips made of white chocolate? I don’t even know where I’d *find* white chocolate chips . . ..

    • Sally on November 27, 2012 at 5:09 am

      Hi Christopher, yep – white baking chips.

  4. cakewhiz on December 7, 2012 at 11:32 am

    oh goodness sally! everything on your list looks sinful! i would like to sample each and every one of those delights….hehe

  5. Sonia on December 12, 2012 at 10:29 pm

    Hi Sally,
    I’m working on my first batch and will be making a second batch next week. How did you crush your candy canes? I started in the food processor but worried they would become too “pulverized” and took them out half way through and finished by crushing by hand.

    • Sally on December 12, 2012 at 10:34 pm

      Sonia – this is a super fancy way to crush your candy canes… but I put them in a ziplock bag and rolled them with a rolling pin. haha – not fancy at all! I’ve put them in a food processor for about 5-10 seconds before and that did the trick as well. You want larger chunks for this!

  6. Kaylie @ Skinny Muffin on December 18, 2012 at 1:36 pm

    These look fabulous! I think I’ll make these for the neighbors. Yum!! Love your pictures.

    • Sally on December 18, 2012 at 6:27 pm

      Hey Kaylie! Thanks for the photo compliment and I wouldn’t mind being your neighbor! 🙂 I have to make this fudge again soon. Like… tonight.

  7. Melissa on December 31, 2012 at 2:05 am

    This fudge is amazingly delicious! Creamy with a crunch, and beautiful too! Thanks Sally!

  8. Renee on November 17, 2013 at 6:12 pm

    Hi Sally,
    I too love peppermint and chocolate probably just as much as you.I love the fresh tingly feeling it leaves in my mouth.But I do have some friends that like peppermint but not chocolate(I didnt know there was such a person lol)so can this be made without the chocolate chips?I absoloutly love your blog.Keep sending those beautiful looking recipes.I’m looking forward too seeing what else u have instore for us this holiday season.My kitchen is gonna be so warm this winter from making all your recipes I probably won’t have too turn the heat on lol.
    Renee

    • Sally on November 17, 2013 at 6:15 pm

      Hi Renee. The base of this fudge is white chocolate, so I’m not sure if your friends have an issue with that? But yes, you can leave out the chocolate chips here. Thank you for your kind words. Hope you enjoy my recipes!

  9. Karen on November 29, 2013 at 12:20 pm

    I really want to make these for Christmas gifts. Can you really not make this more than a week ahead of time? I want to make them earlier.

    • Sally on November 29, 2013 at 12:34 pm

      I don’t suggest making the fudge over 7 days in advance for the best taste.

  10. Nicole on November 29, 2013 at 12:27 pm

    Can White Almond Bark Be Substituted?

    • Sally on November 29, 2013 at 12:30 pm

      I’m sure it could work. I’ve never tried it before.

  11. Pepe Bobo on December 7, 2013 at 10:36 pm

    This looks amazing! 🙂 Is it gluten free?

    • Sally on December 8, 2013 at 10:18 am

      Yes, provided your candy canes are certified GF.

  12. Karen @ Baking In A Tornado on December 17, 2013 at 5:43 pm

    That fudge looks delicious. My older son, a freshman in college, will be home this week and loves anything chocolate and mint. I have to make this for him.

  13. Kim on December 6, 2014 at 8:07 am

    This looks so good – can’t wait to try it! Do you happen to know the weight or cup measurement for the candy canes? I have already crushed my peppermint candy for other recipes, so I’m not sure exactly how much 8 candy canes is. Thanks!

    • Sally on December 6, 2014 at 8:53 am

      I don’t… sorry! Truly, you can add however much you’d like. Without going overboard of course.

  14. Lori on December 7, 2014 at 11:05 am

    Hi! Thanks so much for the recipe.

    I’m wondering if I can make this and your Confetti Cake Batter Cookies ahead of time and freeze for 3 weeks before a holiday party?

    • Sally on December 7, 2014 at 4:23 pm

      Definitely. Allow to thaw overnight in the refrigerator.

  15. Melissa on December 12, 2014 at 3:18 pm

    Just finished making the peppermint fudge to put in our neighbor’s dish before we return it back to them. I’m so thankful the whole batch of fudge didn’t fit so I was able to enjoy more than just a “taste”. What a great, super easy and festive recipe. This is a keeper, thank you!

  16. Karley M. on December 13, 2014 at 11:37 am

    I’m going to make these and wrap them up in in cellophane bags for my friends, I have a feeling I will be very popular when I bring them to school. Thanks for the awesome recipe Sally!

  17. Grace on December 15, 2014 at 8:43 pm

    Hi Sally! These look amazing, and I’m hoping to include these on a little christmas baked-goods gift for my sister and her husband. I’m not sure if they’re into white chocolate, so I was wondering if this would still work if I flip flopped this around and used regular chocolate for the base and the white chocolate for the swirl? Let me know what you think! Thanks!!

    • Sally on December 15, 2014 at 9:10 pm

      Yep, that would work Grace.

  18. mariam on December 16, 2014 at 3:58 pm

    I made this recipe last night and it did not set in 3 hours – or at all. I left it in the fridge overnight and it still didnt set! i dont know how to fix it and I was going to give this as a gift with xmas cards today. how can i fix this — i see online i could add confectionors sugar to it?

    • Sally on December 16, 2014 at 4:17 pm

      Hi Mariam– did you alter the recipe at all? Did you use full fat sweetened condensed milk and 3 full cups of white chocolate morsels? If you care to make it again, you may reduce SCM down to about 11 ounces.

      • mariam on December 16, 2014 at 4:33 pm

        First off, thank you for responding so quickly! I am hoping to fix my current batch i made three times as much (with different festive colors using food coloring).

        I didn’t alter the recipe at all – i used full fat sweetened condensed milk and whit chocolate baking chips. the only thing i can think of is that i didn’t cook it enough? i didnt put the chips directly in a pot, I used a metal bowl with the chips and milk over top a pot with boiling water to heat the steel bowl of choc chips. From fear of having my chocolate get stuck to the pot directly and get burnt (like i have done in the past).

        if i reheat it up and add more chocolate (because u recommended using less milk) then this should help? or is it better to reheat and add confectioners sugar and let it set again.



      • Sally on December 16, 2014 at 6:19 pm

        For this batch– I would reheat and add more chocolate chips, yes.



  19. Sarah Jane on March 31, 2015 at 3:39 pm

    I used this white chocolate base to make cookies and cream fudge with or eos not the weekend. It was a huge hit! People couldn’t believe the fudge was home made. They said it was the best home made fudge they had ever had 🙂 I got some candy canes marked down from the super market so will make the candy cane one soon!

  20. Barb on November 30, 2015 at 9:48 pm

    Looks delicious! What size candy canes did you use? The minis are probably not big enough, so I’m thinking maybe the size that would be hung on the tree for decoration. Would that be correct? I bet the chocolate mint ones would work also. Thanks for the help.

    • Sally on December 1, 2015 at 8:17 am

      The regular size for hanging on trees, yes!

      • Barb on December 1, 2015 at 6:41 pm

        Thank you!



  21. Steve on December 14, 2015 at 8:29 pm

    I wish you could tell us a measure of the crushed candy canes. Those things come in such a wide array of sizes that it leaves me with no confidence making this recipe. I would hate to waste expensive ingredients…

  22. Heather on December 21, 2016 at 12:50 pm

    These look amazing! Could you substitute regular semi-sweet chips or the white chips?
    Thanks!

    • Sally on December 22, 2016 at 9:48 am

      You sure can!

  23. Meghan on December 17, 2017 at 9:25 am

    Hi! I love your confetti fudge recipe, so I’m going to try this one for a holiday party at work! The stores around me are currently out of classic candy canes (they’re all the fruity ones,) so I bought peppermints to crush. How much do you think you’d use? Thank you! 

    • Sally on December 17, 2017 at 11:52 am

      I’d add 1 cup to the fudge 🙂

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