White Chocolate Candy Cane Fudge
This White Chocolate Candy Cane Fudge is simple to make and perfect to give as a gift. Get the kids into the kitchen too to decorate this delicious fudge!
Servings 16
Ingredients
- 14 oz (397g) condensed milk
- 14 oz (397g) white chocolate
- 1 tbsp butter
- 1 tsp peppermint extract
- Pinch of salt
- 6-8 candy canes
Instructions
- Spray an 8x8 inch square pan with cooking spray, then lay a double layer of cling film into the pan. Spray again with cooking spray and leave to one side.
- Place the condensed milk into a deep saucepan and break the white chocolate into it. Place over a low heat and stir frequently until the chocolate has melted.
- Once the chocolate has melted and the mixture is smooth and combined, add in the butter, peppermint extract and salt. Mix until the the butter has melted completely.
- Pour the mixture into your prepared pan and smooth into an even layer.
- Place the candy canes into a large bowl, or Ziploc bag and hit with a rolling pin to crush them up. You can crush as much as you want, I like to have some tiny pieces, like dust and then some large chunks.
- Once the candy canes are smashed, sprinkle over the top of the fudge and gently press to stick them into the top.
- Leave the fudge to cool for 30 minutes, before placing into the fridge to set, this will take around 6 hours.
- Once the fudge is set, gently lift out the fudge and place on a cutting board. Peel away the cling film and place the fudge on the cutting board. Get a large jug of hot water, a long knife and some kitchen paper before attempting to slice!
- Dip the knife into the hot water for a good 10 seconds, then dry it with the kitchen paper. Cut the fudge into 16-24 squares. I usually get 2 cuts from the knife before having to reheat it in the water. I would advise using a warm knife to cut as it stops the knife sticking to the fudge.
- White Chocolate Candy Cane Fudge will keep in an airtight container, at room temperature, for a week.