This microwave candy cane fudge is luxuriously creamy and made with smooth, melt-in-your-mouth white chocolate.

The snowy colour and candy cane sprinkles make it look like winter magic in dessert form.

This recipe yields about 36 pieces of decadent fudge.

White chocolate creates a rich, buttery sweetness that pairs beautifully with cool peppermint.

Crushed candy canes add sparkle, color, and a satisfying crunch to every creamy square.

Each bite delivers a sweet burst of peppermint crunch nestled in a silky white chocolate base.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before starting to cook Microwave Candy Cane Fudge I  lined an 8 x 8 inch baking pan with a parchment paper sling.

Then I measured out the correct amount of white chocolate and added in some sweetened condensed milk to a microwave safe container.

Then I placed the large Pyrex measuring cup in the microwave. I melted the contents on high for 1 1/2 minutes.

After 1 1/2 minutes I removed the mixture and gave a good stir before returning it to the microwave for another minute or until the chocolate  was melted.

While melting the chocolate in the microwave I crushed up some gluten free candy canes.

Once the chocolate was melted I stirred in some peppermint extract and a bit of salt.  I also stirred in most of the crushed candy canes.  I reserved 2 tablespoons.

Next I scraped the fudge into the prepared pan.  

Then I sprinkled the reserved crushed candy cane on top of the hot fudge.

I put the pan in the fridge to set for a couple of hours.

Once the fudge was hard I used the parchment paper sling to lift the fudge out of the pan. 

Then I used a sharp knife to cut it into squares.

Each smooth, peppermint-studded piece of Microwave Candy Cane Fudge looks like it came straight from a candy shop.

It captures the spirit of the season in a simple, decadent, and joy-filled treat.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Microwave Recipes For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Microwave Candy Cane Fudge:

• 18oz pounds premium white chocolate or white chocolate chips
• 14oz sweetened condensed milk
• 1/8 tsp salt
• 1 tsp peppermint extract
• 6 regular size gluten free candy canes, crushed and divided

How to Make Microwave Candy Cane Fudge:

1. Line an 8 x 8 inch baking pan with a parchment paper sling.
2. Put the white chocolate in a large microwaveable bowl.
3. Add the sweetened condensed milk.
4. Place in the microwave and heat on high for 1 1/2 minutes.
5. While chocolate melting crush up some gluten free candy canes.  Reserve 2 tbsp.
6. Remove chocolate from microwave and stir contents.
7. Return to microwave and continue heating for 1 minute or until chocolate is melted.
8. Stir in the peppermint extract, salt and most of the crushed candy canes.
9. Scrape into the prepared pan. 
10. Sprinkle the crushed 2 tbsp of candy canes on top of the fudge.
11. Place in fridge to set.  About 2 hours.
12. Use the parchment paper to left the fudge out of the pan.
13. Cut into squares.
14. Serve and enjoy!

FAQS:

How do I store microwave candy cane fudge?

Here’s how to store microwave candy cane fudge so it stays creamy and festive:

1. Cool completely first — let the fudge set fully at room temperature before storing to prevent condensation.

2. Cut into squares and separate the pieces so they don’t stick together.

3. Use an airtight container to keep it fresh and prevent the fudge from drying out or absorbing fridge odors.

4. Layer with parchment or wax paper between layers if stacking to protect the candy cane topping.

5. Store at room temperature for up to 1 week if your kitchen is cool and dry.

6. If your home is warm, refrigerate the fudge for up to 2 weeks — just bring it to room temperature before serving for the best texture.

7. For long-term storage, freeze the fudge in an airtight container or freezer bag for up to 3 months.

8. To freeze, wrap each layer tightly with plastic wrap and then seal in a freezer-safe container.

9. Thaw in the refrigerator overnight, then let it rest at room temperature before serving.

10. Avoid humidity — moisture can make the candy cane topping sticky and cause the fudge to weep.

11. Keep it away from strong-smelling foods, as white chocolate easily absorbs odors.

12. If gifting, package the fudge in a decorative tin lined with parchment paper to keep it neat and fresh.

13. Do not leave it uncovered, as exposure to air can make it grainy or dry on the edges.

14. If storing for a party, make it a few days ahead — the flavor often improves as it rests.

15. Candy cane fudge keeps its colour and shine best when stored in a cool, dark spot, away from sunlight.