Not a member yet? Register now and get started.

lock and key

Sign in to your account.

Account Login

Forgot your password?

Holiday Preparation & Some Chocolate Candy Cane Fudge

Oh, the humanity. I swear, after the holidays are over, I’m going to need a serious detox.

Pieces of Fudge
A wellness retreat of sorts; a vacation from all things chocolate, eggnog, Baileys, and baked goods.

Until then, I’ll prepare for said detox by enjoying the holidays with obscene amounts of decadent goodness {it’s the logical thing to do}. Let’s start with this Chocolate Candy Cane Fudge, shall we? It’s been adapted from Martha Stewart’s Foolproof Holiday Fudge, and is as easy to make as the title suggests.

Stacked Fudge
Chocolate Candy Cane Fudge
Adapted from Martha Stewart
Makes 48 pieces

2 cups granuated sugar
1 teaspoon sea salt
1/3 cup unsalted butter
1 cup whipping cream
3 ½ cups mini marshmallows
3 cups dark chocolate chips
1 teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
3 ounces dark chocolate
6 candy canes

1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on all four sides (by layering two pieces of parchment, crosswise). Spray parchment with cooking spray, set aside.

2. In a large pot, combine sugar, salt, butter, whipping cream, and marshmallows over medium heat. Stirring constantly, cook until the marshmallows and butter are melted and the mixture is boiling. Continue to cook for another 5 minutes, stirring often, and then remove from heat. Next, mix in the chocolate chips, vanilla, and peppermint extract. Stir until the chocolate is melted and the mixture is smooth; transfer immediately to prepared baking pan and smooth the top with a silicone spatula.

3. Place pan on a wire rack and cool at room temperature for 4 hours. With a large knife, cut the fudge into quarters. Remove the fudge from the pan by pulling gently on the bottom layer of parchment, and then slide it onto a large cutting board; cut into 48 even-sized squares.

4. Place the chocolate in a small, heatproof bowl, and cook in the microwave in 30 second increments. When it’s almost melted, remove the bowl from the microwave and stir until no chunks remain. Set aside and allow to cool slightly. Meanwhile, place the candy canes in a food processor and pulse until you get a mixture of crumbs and small chunks of the candy.

5. Transfer the chocolate to a piping bag fit with a small, round piping tip (or use a Ziploc bag with a small section of the corner snipped off). Drizzle the chocolate over the fudge, and then sprinkle the candy cane bits over top. Let the chocolate set (for about 40 minutes at room temperature, or 10-15 minutes in the fridge) before storing in an airtight container for up to one week.

  1. Averie @ Love Veggies and Yoga12-12-11

    saw this on tasetologie. omg. looks divine!

  2. A Bowl Of Mush12-13-11

    Wow these look amazing!!

  3. Niki Lea12-14-11

    Thanks for the recipe! They’re cooling on my counter as we speak. Super easy and tasty!

  4. Stephanie Arsenault01-09-12

    Good to hear! It really is unbelievably delicious!! Yum…

  5. Stephanie Arsenault01-09-12

    Thanks for checking it out, Averie! It’s really simple and delicious! 🙂

Leave a Reply


  1. A Few Random Morning Links … | The Pretense of Knowledge12-13-11
  2. Scrumdiddlyumptious Fudge Recipes to Sweeten Up The Holidays | Yummly12-18-11
  3. Easing into Resolutions & a Recipe for Black and White Angel Food Cake - Global Dish01-02-12