I love this recipe because it only uses a handful of ingredients and comes together in minutes. There’s no baking involved, and the result is a creamy fudge that feels indulgent but effortless. The contrast between the silky chocolate and the crunchy candy cane topping makes every bite satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
350g chocolate (I used half dark & half milk) 1 can condensed milk (395g) 30g butter 12 candy canes (120g)
Directions
I start by adding the chocolate to a saucepan set over low heat. Once it begins to melt, I add the condensed milk and butter. I stir continuously until everything is fully melted, smooth, and well combined.
I keep stirring gently over low heat until the mixture thickens slightly and becomes glossy. Once it reaches that point, I remove it from the heat.
I pour the chocolate mixture into a lined tray and spread it evenly to the edges.
Next, I unwrap the candy canes and place them in a sturdy plastic bag. I use a rolling pin to crush them into small pieces. I sprinkle the crushed candy canes evenly over the top of the fudge, gently pressing them in so they stick.
I place the tray in the refrigerator and let the fudge chill until fully set. Once firm, I remove it from the tray and cut it into bite-sized pieces.
Servings and Timing
This recipe makes about 30 pieces. I usually spend around 10 minutes cooking, then allow about 1 hour of chilling time, making the total time roughly 1 hour and 10 minutes.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator, where it keeps well for several days. Since this is a no-bake dessert, I don’t reheat it — I simply let it sit at room temperature for a few minutes before serving if I want it slightly softer.
FAQs
Can I use all dark or all milk chocolate?
I’ve made it both ways, and it works well with either — it just changes the sweetness level.
Do I need a thermometer for this recipe?
No, I don’t use a thermometer since the fudge sets in the fridge.
Can I make this ahead of time?
Yes, I often make it a day or two in advance and keep it chilled.
How small should the candy cane pieces be?
I like them crushed fairly small so they’re easy to bite into.
Can I mix the candy canes into the fudge instead?
I prefer sprinkling them on top so they stay crunchy, but mixing them in also works.
What size tray should I use?
I usually use a small square or rectangular tray so the fudge isn’t too thin.
Can I double the recipe?
Yes, I double it when making fudge for gifts or gatherings.
Does this fudge need to stay refrigerated?
I keep it in the fridge so it stays firm and fresh.
Can I add extra toppings?
I sometimes add a drizzle of melted chocolate or a sprinkle of sea salt.
Is this good for gifting?
Absolutely — I package the pieces in small boxes or bags, and they’re always a hit.
Conclusion
Candy Cane Chocolate Fudge is a simple, festive treat I love making because it’s quick, rich, and always popular. With creamy chocolate and crunchy candy cane pieces, it’s the perfect no-bake dessert for sharing, gifting, or enjoying straight from the fridge.
