White Chocolate Candy Cane Fudge

You only need a few simple ingredients to make this creamy white chocolate candy cane fudge.

You only need a few simple ingredients to make this creamy white chocolate candy cane fudge.

I LOVE fudge at Christmas. Speaking of which, have you tried my great-grandma’s Chocolate Bit Fudge yet?? So good!

How are you guys doing during the hustle and bustle of the holidays? I am TIRED. In fact, I’ve just had to let lots of things go this year. For one, I didn’t do a Christmas card for the first time in 11 years. I’m a really dedicated Christmas card sender. I love doing a Christmas card. But this year it’s just not gonna happen. And you know what, it’s fine. I’m fine. I’ll survive it. Maybe next year, right?

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You know what else I let go this year? The big, fancy cookie plate for every household we’re acquainted with. Yep. That had to go. Instead I made a batch of cracker toffee and a batch of hot crackers for the neighbors on our street. And that’s it. We handed them out with the kids tonight in about an hour, and that’s a wrap for me folks. I’m pretty much done until the one and only Christmas party we’re attending at the end of the week.

This year, it’s all about survival 👌🏻.

You only need a few simple ingredients to make this creamy white chocolate candy cane fudge.

Speaking of survival and easy recipes… let’s chat about EASY fudge.

I know there are two schools of thought when it comes to fuge.

1) The old fashioned kind. You need a number of ingredients, a candy thermometer, and quite a bit of TLC when you’re making it. It melts in your mouth, and it’s basically perfection in a bite.

2) “Quick” fudge. Which is basically some variation of chocolate melted together with chocolate. It’s soft and creamy and very, very exceptionally easy to make.

While I love a good old fashioned fudge as much as the next guy (probably more!), you can guess which fudge camp I’m securely planted in this year (and most years, let’s be honest).

You only need a few simple ingredients to make this creamy white chocolate candy cane fudge.

Yeah. Easy fudge for me, please!

This candy cane fudge literally only needs three ingredients: Candy Cane Hershey Kisses, white chocolate, and sweetened condensed milk. That’s it! And you only need a few minutes of standing over the stove, melting it all together, and then you’re basically done. You can pop it in the fridge to set up, and voila! about 45 minutes later, fudge is DONE.

How great is that??

You only need a few simple ingredients to make this creamy white chocolate candy cane fudge.

I hope you’ll take a moment to slow down this holiday season and enjoy this fudge-y shortcut on me. My Christmas gift to you!

Merry EVERYTHING and Happy New Year!

White Chocolate Candy Cane Fudge

You only need a few simple ingredients to make this creamy white chocolate candy cane fudge.

Ingredients:

1 package candy cane Hershey Kisses (about 2 cups)

1 cup white chocolate

14 ounce can sweetened condensed milk

Optional: white melting candy for drizzling over top and sprinkles

Directions:

Prepare a 9x9 baking dish by lining it with foil or parchment paper.

Over medium-low heat in a medium saucepan: stir together the sweetened condensed milk, the unwrapped candy cane Hershey Kisses, and the white chocolate until melted and smooth. This may take up to 10 minutes, but DO NOT increase the heat! Just keep stirring...

Once smooth, pour the mixture into the lined baking dish. Let cool completely (you can speed set the fudge by placing it in the refrigerator for about 30-45 minutes), 3-4 hours.

Once cooled completely and set, cut into 1" squares for packaging and serving.

Optional: drizzle with melted candy and sprinkles!

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You only need a few simple ingredients to make this creamy white chocolate candy cane fudge.

 

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.