Candy Cane Fudge

A few weeks ago it seemed Christmas couldn’t get here fast enough. Now it’s December 12th and I have absolutely no idea what happened to the last half of November or the first half of December, the time in which a wise person would have done most of her Christmas shopping to avoid the sweaty, elbowing, glassy-eyed, merchandise-crazed mobs rapidly taking over the city. On that note… how would everyone like a homemade gift this year?! Say, FUDGE perhaps?

DSC 0264 Candy Cane Fudge

I think I have already professed my love for all things mint and chocolate. Candy canes and fudge should be together forever. This recipe has candy canes both melted into the gooey chocolate, and sprinkled on top for crunch and pretty colour.

DSC 0220 Candy Cane Fudge

This is the super easy way to make fudge – using melted marshmallows. I could have busted out my trusty candy thermometer and coaxed some hot sugar into a soft ball stage, but really, fudge done the easy way is delicious and much less fussy. Sometimes you need less fussy this time of year, don’t you agree?

DSC 0232 Candy Cane Fudge Untitled 1 Candy Cane Fudge

Candy cane Fudge

Adapted from Everyday Food Magazine

  • nonstick spray, for baking pan
  • 2 1/4 cups (16 oz) semisweet chocolate, chopped (or chocolate chips)
  • 12 candycanes, plus 2 for garnish
  • 3/4 cup heavy cream
  • 3 1/2 cups mini marshmallows
  • 5 tbsp butter
  • 1 1/4 cups sugar
  • 1/4 tsp salt

1. Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper, one in each direction, leaving 2 inches of overhang on all sides; spray parchment. Place chocolate in a large bowl. In a food processor, pulse 12 candy canes until finely chopped.

2. In a medium saucepan, combine candy canes, cream, marshmallows, butter, sugar and salt over medium-high. Whisk frequently until smooth, 5 minutes. Pour mixture into bowl with chocolate; let stand 1 minute, then stir until smooth. Pulse remaining 2 candy canes in food processor. Pour chocolate mixture into baking pan, sprinkle candy canes evenly on top, pressing gently to adhere, and refrigerate until set, 3 hours.

3. Cut fudge into 1 1/2 inch squares. To store, cover and refrigerate, up to 1 week. Makes 36.


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  1. Rose Mary

    December 12, 2010 8:14 pm - Reply

    Thank You Jenn ~ I’ve been hoping you would post a fantastic fudge recipe, looking foward to trying this!

    • Anonymous

      December 12, 2010 8:53 pm - Reply

      Hope you like it!! :o)

  2. Helen Shideler

    December 12, 2010 10:58 pm - Reply

    ok – this looks amazing – I take it you are bringing some home? Please… or making some here?

    • Anonymous

      December 13, 2010 7:49 pm - Reply

      I’m sure we can arrange something… ;-)

  3. Wei-Wei

    December 13, 2010 12:20 am - Reply

    The other day I wanted to make meringues with crushed candy canes on top – alas, the candy canes I bought were CHEWY. They tasted yummy (like bubblegum, actually) but they didn’t serve their purpose :(

    • Anonymous

      December 13, 2010 7:48 pm - Reply

      Oh no! Soggy candy canes are no fun :-(

  4. Tina Francis

    December 14, 2010 2:43 pm - Reply

    I want to reach out into my screen and grab a piece…..If only….*sigh*…

  5. Tony Redgrave

    April 12, 2011 10:28 am - Reply

    it looks so good, it would pass as a christmas decor!

  6. Marcila Dare

    April 12, 2011 11:22 am - Reply

    I’d love to serve something like this next year, but my teeth are too sensitive to eat desserts that are this sweet. Last time I ate candy canes, I needed to brush ASAP to stop my teeth from hurting. Nevertheless, it’s yummy! I have to try making this next year – for my kids, at least.