Print Options

Back to Candy Cane Fudge >

Include these items:

Select reviews >

Taste of Home Logo

Candy Cane Fudge

 Candy Cane Fudge
Everyone enjoys fudge, especially around the holidays, so I created this easy recipe. Store it in the refrigerator for a refreshingly cool treat.—Vicki VanValkenburg, Demorest, Georgia
64 ServingsPrep: 25 min. + chilling


  • 1 teaspoon plus 4 tablespoons butter, divided
  • 39 miniature candy canes, crushed (about 1 cup)
  • 1-1/2 cups semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk, divided
  • 4 ounces white baking chocolate, chopped
  • 1 teaspoon cream of tartar


  • 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. Yield: about 1-3/4 pounds.

2 of 2

Candy Cane Fudge (continued)

Nutritional Facts: 1 piece equals 69 calories, 3 g fat (2 g saturated fat), 4 mg cholesterol, 17 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.