Why did my peppermint white chocolate fudge seize while melting?

Seizing almost always comes from heat or water. White chocolate melts at a lower temperature than dark chocolate, so keep the burner on low and stir constantly, and make sure every utensil is completely dry. If it does seize, whisk in a tablespoon of warm condensed milk and it will often smooth right back out.

Will the crushed candy canes get sticky or melt into the fudge?

Candy canes absorb moisture from the air, which can make the topping tacky and cause the red color to bleed. Crush them right before using, and on humid days press the topping on just before serving instead of before chilling. Stored in the fridge in an airtight container, the topping stays crisp for days.

Can I use evaporated milk instead of sweetened condensed milk?

No, and this swap is the most common reason fudge fails to set. Sweetened condensed milk contains a high ratio of sugar to milk solids, and that sugar is what gives the fudge its firm, sliceable structure. Evaporated milk lacks the sugar, so the mixture will stay soft no matter how long you chill it.

How do I cut clean squares without crumbling the fudge?

Chill the slab until completely firm, then cut with a long sharp knife warmed under hot water and wiped dry. Wipe the blade clean between every few cuts to keep the edges sharp. If the fudge starts softening while you work, return the slab to the fridge for fifteen minutes.

How far ahead can I make this fudge for Christmas gifts?

Make it up to five days ahead and keep the cut squares refrigerated in an airtight container between layers of wax paper. For longer lead times, freeze the squares for up to three months and thaw overnight in the fridge. Add the candy cane topping just before packaging if you want maximum crunch.

Peppermint White Chocolate Fudge (Easy No-Bake Recipe)

Ingredients

Scale

3 cups white chocolate chips (18 ounces), good quality with cocoa butter listed first on the label
1 can (14 ounces) sweetened condensed milk, not evaporated milk
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure peppermint extract, not mint extract
1/4 teaspoon fine sea salt
3/4 cup crushed candy canes, divided (1/2 cup for folding in, 1/4 cup for the topping)

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Instructions

Line an 8×8-inch baking pan with parchment paper, leaving a two inch overhang on two sides so you can lift the slab out later. Press the paper firmly into the corners for sharp, clean edges.
Place the candy canes in a zip top bag, seal it, and crush them with a rolling pin into small pieces about the size of coarse crumbs. Avoid grinding them into powder, which turns the fudge pink and gritty. Measure out 1/2 cup for the filling and 1/4 cup for the topping.
Combine the white chocolate chips, sweetened condensed milk, and butter in a medium heavy bottomed saucepan. A heavy pan distributes heat evenly and protects the chocolate from scorching on hot spots.
Set the pan over the lowest heat and stir constantly with a silicone spatula, scraping the bottom and corners, until the mixture is completely smooth and glossy, about 5 to 7 minutes. Never let it boil, and never walk away, because white chocolate scorches faster than you expect.
Remove the pan from the heat immediately and stir in the peppermint extract and the fine sea salt until fully incorporated. The mixture will look slightly looser for a moment, then settle back into a thick, creamy base.
Gently fold in the 1/2 cup of crushed candy canes with just a few strokes of the spatula. Overmixing at this stage can bleed the red color through the whole batch, so stop as soon as the pieces are evenly distributed.
Scrape the fudge into the prepared pan and spread it into an even layer, pushing it into the corners with the spatula. Sprinkle the remaining 1/4 cup of crushed candy canes over the top and press them in very lightly so they stick without sinking.
Refrigerate the pan, uncovered, for at least 2 hours or until completely firm to the touch. For a faster set, freeze for 45 minutes, then move the pan to the refrigerator for 30 minutes more.
Lift the slab out using the parchment overhang and set it on a cutting board. Cut into 36 small squares with a long sharp knife, running the blade under hot water and wiping it dry between cuts for the cleanest edges. Serve chilled or at room temperature.

Author: Cookaza
Prep Time: 10 minutes
Cook Time: No bake