Easy White Chocolate Candy Cane Crunch Fudge with Marshmallow Cream
This easy white chocolate candy cane crunch fudge combines creamy white chocolate with marshmallow fluff, topped with crunchy candy canes and bits of candy cane kisses, creating a tasty, festive treat that's perfect for the holidays.
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).
Notes
The internet says a large tub (13 ounces) of Marshmallow Fluff contains 5 cups, but in my experience a large tub is more like 2-½ cups, the amount required for this recipe.