White Chocolate Candy Cane Crunch Fudge is hands down my favorite fudge; it has the perfect balance of creamy sweetness and refreshing minty crunch. The white chocolate gives it that ultra-smooth, melt-in-your-mouth texture, while the crushed candy canes add the most festive pop of color and a delicious minty crunch. Plus, the combo of soft and crunchy is seriously irresistible! It’s a tasty twist on classic fudge, and every bite feels like a party in your mouth!
Whether you're enjoying it as a sweet holiday treat or indulging in a little sugar rush anytime of the year, White Chocolate Candy Cane Crunch Fudge with Marshmallow Cream is the kind of candy that always feels like a special occasion.
White Chocolate Candy Cane Crunch Fudge pairs perfectly with a variety of treats and drinks. For a cozy combo, enjoy it with a cup of hot chocolate or cappuccino—the warm drink will complement the cool minty crunch of the fudge. If you're in the mood for something refreshing, a glass of cold milk or even a frosty vanilla latte is the perfect match.
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Why You'll Love White Chocolate Candy Cane Crunch Fudge
So Easy, You’ll Be Making It Year-Round. This fudge is ridiculously simple—no candy thermometer or complicated techniques needed. Just melt, mix, and chill. Seriously, it’s like fudge for dummies, but in the best way.
Marshmallow Cream = Extra Smoothness
The marshmallow cream gives this fudge a silky texture that’s so indulgent, you’ll wonder why you didn’t add it to every fudge recipe ever. It’s like fudge + fluff = perfection.
It’s a Sweet Little Bite of Nostalgia
Candy canes take you back to childhood holiday memories—add that crunch to smooth white chocolate, and you’ve got a nostalgic treat that’s comforting and new at the same time.
Ingredients for White Chocolate Candy Cane Crunch Fudge
The ingredient list for this amazing fudge is short and sweet!
- candy cane Hershey kisses
- candy canes
- sugar
- heavy cream
- butter
- salt
- white chocolate chips
- marshmallow fluff
See recipe card for quantities.
How to Make White Chocolate Candy Cane Crunch Fudge
This fudge is super quick to make, taking less than 30 minutes of active prep and cooking and only a short time needed to set in the fridge.
- Remove wrappers from all of the candy cane Hershey kisses and cut in fourths. They may crumble a bit during this process, which is fine. Just keep the pieces together in a bowl.
- Crush the candy canes with a rolling pin or mallet. I like to leave the candy canes in their plastic wrap, crush with a rolling pin, and place the crushed bits in a bowl. Another option is to put the unwrapped candy canes in a ziplock bag and crush with a rolling pin or mallet. Try to get the pieces pretty small so no one is getting a super crunchy bit of candy cane unexpectedly.
- Line the 9x9-inch baking pan with 2 pieces of perpendicular parchment paper, leaving a little overhang on each side to lift the fudge out when it is set.
- In a pan melt the granulated sugar, heavy cream, salt, and butter on medium heat until it starts to simmer, stirring occasionally. Turn the heat to low and allow the mixture to simmer for 5 minutes. DO NOT stir during this time. Watch carefully so the mixture doesn't boil over.
5. While the mixture on the stove is simmering, place the white chocolate chips and marshmallow fluff in a large mixing bowl.
6. After 5 minutes of simmering the cream mixture, pour it into the large bowl with the white chocolate chips and marshmallow fluff.
7. Mix with the electric mixer until the white chocolate chips are melted, everything is well combined, and the mixture is smooth and soft.
8. Fold in half of the chopped candy cane kisses with a spatula until well distributed.
9. Pour mixture into prepared 9x9-inch baking dish and spread in an even layer.
10. Sprinkle the rest of the chopped candy cane kisses and all of the crushed candy canes onto the top of the fudge, pressing down a bit to adhere the kisses and candy cane dust to the surface of the fudge.
11. Refrigerate for 2-3 hours or until firm.
11. Remove fudge from pan by lifting up on parchment paper and transfer to cutting board. Cut fudge into 36 pieces by making 5 even cuts in each direction (about 1-½ inches apart). Enjoy!
White Chocolate + Candy Canes = YUM
White chocolate and candy cane flavors are delicious together because the creamy sweetness of white chocolate perfectly complements the refreshing, minty crunch of candy canes. The smooth, rich texture of the white chocolate balances the cool mint, creating a festive and satisfying combination.
Substitutions & Variations
For the best results, it's important not to substitute the main ingredients in this fudge recipe as each ingredient plays a specific role in achieving the perfect texture and flavor. However, feel free to try out different flavors of chips and Hershey kisses. Experiment with your favorite flavors: Peanut butter, butterscotch, chocolate, or cinnamon chips along with milk chocolate or dark chocolate kisses and crushed cookies or nuts for the crunchy element instead of chopped candy canes. YUM!
Equipment
You will need the standard mixing bowls, measuring spoons and cups along with a saucepan, cutting board, and chef's knife. A rolling pin or mallet is required to crush the candy canes. A ziplock bag may also come in handy if you'd like to save a little mess when crushing the candy canes.
I used a 9x9-inch baking dish lined with parchment paper, but 8x8 or even 9x13 would work (just resulting in different thickness of the fudge).
Mixing the white chocolate chips and marshmallow cream with the hot ingredients is MUCH easier with an electric mixer, which I would highly recommend for this recipe.
You will also need a spatula or large mixing spoon to fold in the candy cane kisses and spread the fudge mixture into the baking dish. Unless you're cooking in the great outdoors you probably have a refrigerator, which is necessary to chill the fudge to the correct temperature.
Storage
Wrap fudge tightly or store in an airtight container at room temperature (up to 1 week) or in the refrigerator (2-3 weeks).
How to Store Mint Fudge
It's best to store any type of mint-flavored fudge separately from other flavors to prevent its strong minty aroma from affecting the taste and smell of other desserts.
FAQ
Store the fudge in an airtight container at room temperature for up to 1 week. You can also refrigerate it for longer shelf life (up to 2-3 weeks).
Yes, marshmallow fluff and marshmallow cream are the same product, so you can use either in your fudge recipe.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with easy white chocolate candy cane crunch fudge:
Easy White Chocolate Candy Cane Crunch Fudge with Marshmallow Cream
Equipment
- cutting board
- chef's knife for cutting the candy cane Hershey kisses and slicing the finished fudge
- Rolling Pin for crushing the candy canes
- ziplock bag for crushing the candy canes
- 9x9-inch baking pan
- parchment paper
- mixing bowl
- electric mixer
- spatula or mixing spoon
- measuring cups and spoons
- refrigerator for setting the fudge
Ingredients
- 1 bag candy cane Hershey kisses about 50 pieces (11 ounces)
- 4-5 candy canes crushed
- 1 cup granulated sugar
- ½ cup heavy cream
- ½ teaspoon salt
- ½ cup butter
- 1 bag white chocolate chips (2 cups) (12 ounces)
- 1 large tub marshmallow fluff (2-½ cups) (13 ounces)
Instructions
- Remove wrappers from all of the candy cane Hershey kisses and cut in fourths. They may crumble a bit during this process, which is fine. Just keep the pieces together in a bowl.
- Crush the candy canes with a rolling pin or mallet. I like to leave the candy canes in their plastic wrap, crush with a rolling pin, and place the crushed bits in a bowl. Another option is to put the unwrapped candy canes in a ziplock bag and crush with a rolling pin or mallet. Try to get the pieces pretty small so no one is getting a super crunchy bit of candy cane unexpectedly.
- Line the 9x9-inch baking pan with 2 pieces of perpendicular parchment paper, leaving a little overhang on each side to lift the fudge out when it is set.
- In a pan melt the granulated sugar, heavy cream, salt, and butter on medium heat until it starts to simmer, stirring occasionally. Turn the heat to low and allow the mixture to simmer for 5 minutes. DO NOT stir during this time. Watch carefully so the mixture doesn't boil over.
- While the mixture on the stove is simmering, place the white chocolate chips and marshmallow fluff in a large mixing bowl.
- After 5 minutes of simmering the cream mixture, pour it into the large bowl with the white chocolate chips and marshmallow fluff. Mix with the electric mixer until the white chocolate chips are melted, everything is well combined, and the mixture is smooth and soft.
- Fold in half of the chopped candy cane kisses with a spatula until well distributed.
- Pour mixture into prepared 9x9-inch baking dish and spread in an even layer.
- Sprinkle the rest of the chopped candy cane kisses and all of the crushed candy canes onto the top of the fudge, pressing down a bit.
- Refrigerate for 2-3 hours, until fudge is set.
- Remove fudge from pan by lifting up on parchment paper and transfer to cutting board. Cut fudge into 36 pieces by making 5 even cuts in each direction (about 1-½ inches apart).
- Wrap fudge tightly or store in an airtight container at room temperature (up to 1 week) or in the refrigerator (2-3 weeks).
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