Candy Cane Chocolate Fudge

This Candy Cane Chocolate Fudge is ridiculously easy to make and tastes oh so good!

Course Recipes

Cuisine Christmas

Prep Time 5

Cook Time 2

Total Time 7

Servings

Calories 116kcal

Author Michelle Ordever

14 oz/397g can condensed milk
14 oz/397g chocolate chips - use the kind of chocolate you prefer: milk dark, white, bittersweet, or semisweet.
1 tsp peppermint extract or 1 tsp vanilla extract*
4-6 candy canes crushed

Line an 8"×8" square pan with parchment paper on all sides leaving an overhang to lift the fudge out when set.
Place the condensed milk and chocolate chips in a large microwave-safe bowl and microwave for one minute.
Stir well to combine. If the chocolate chips aren't melted completely, microwave in 15-second increments stirring in between until the mixture is smooth.
Stir in the vanilla or peppermint extract, then quickly pour the mixture into the lined pan and spread evenly.
Sprinkle over the crushed candy canes - use as much or as little as you like.
Leave the fudge to cool at room temperature. Or if you are impatient, put it in the fridge to speed up the process!
When the fudge has cooled and set, lift it out from the pan using the parchment paper, then cut into squares and enjoy!
Store in an airtight container at room temperature (for up to 2 weeks) or in the fridge (for up to a month).

*If you want a more minty fudge use peppermint extract. If not, use vanilla - your choice!