Candy Cane White Chocolate Fudge

  • Yield : about 115 pieces (3 pounds)
  • Cook Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo


  • 4 cups marshmallows (about 36)
  • 2 cups sugar
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • Pinch of kosher salt
  • 3 cups white chocolate chips (about 18 ounces)
  • 1 teaspoon pure vanilla extract
  • 3 candy canes, crushed (about 1/4 cup)


Step 1

Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.

Step 2

Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares.

Leave a Reply

Your email address will not be published. Required fields are marked *