Candy Cane Fudge

Candy Cane Fudge pieces in small white bowl

Print Recipe

5 from 1 vote

Candy Cane Fudge is a fun festive chocolate recipe! Quick and easy to make it is the perfect Christmas sweet treat.

Prep Time2

Cook Time3

Refridgerate1

Total Time1 5

Course: Dessert

Cuisine: Australia

Keyword: candy cane fudge

Servings:

Calories: 146kcal

Author: Adrianne

Equipment

Square cake tin
Baking paper/Parchment paper
Large heatproof jug
Food processor
Silicon spoon

Ingredients

500g/17.6oz dark chocolate Note 1
397g/14oz sweetened condensed milk 1 tin, Note 2
50g/1.7oz unsalted butter roughly chopped, Note 3
12 candy canes unwrapped, blitzed into small pieces, Note 4

Instructions

Line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 5)
Use your hands to break candy canes in half, then add them to the bowl of the food processor. Blitz the candy canes for 15 to 20 seconds to crush into pieces. (Note 4)
Add sweetened condensed milk, chocolate and butter to a large heatproof jug
Microwave ingredients on high for 2 mins, then remove from microwave, place on heatproof surface and stir to combine. Return jug to microwave and microwave on high for an additional 1 min. Remove from microwave and stir for 1 minute till combined. (Note 6)
Reserve 1-2 tablespoons of the candy cane pieces for decorating. Then add blitzed candy cane pieces to the wet fudge and stir till they are covered and thoroughly mixed into the fudge
Transfer wet fudge into lined cake tin, sprinkle with reserved candy cane pieces to decorate and place in the fridge to set.
After 1 hour (or overnight), remove and use a sharp hot knife to cut into pieces (Note 7)

Notes

Note 1 You can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 500 grams.
Note 2 This is 1 standard tin of sweetened condensed milk. I use a spoon to scrape out as much as I can when adding it to the chocolate mix as it is quite thick and tends to 'stick' to the inside of the tin.
Note 3 After you have weighed the butter to ensure the correct amount, use a knife and chopping board to cut it into small cubes. It will melt and mix easier this way (see photo in step by step instructions)
Note 4 It will be very loud when you blitz the candy canes! They are such hard candy that it will sound like little rocks in the processor. But it will only take around 15 seconds to blitz them into little pieces.
Note 5 The overhang is so that when the fudge is set, you have something to 'grab' hold of and pull up towards you, lifting the set block of fudge out of the tin.
Note 6 When stirring the fudge in the final period, ensure that the butter is fully melted and mixed in consistently with the other ingredients. If there are any globs of unmelted butter, keep stirring as the heat from the chocolate will further melt them with a couple more stirs.
Note 7 The reason I use a square cake tin for fudge making is so that I have a square which I can cut into 36 pieces of fudge. Simply cut the large square into 4 smaller squares and each of them into 9 squares (3 x 3).

Nutrition