Candy Cane Fudge Snowballs recipe with peppermint crunch coating. Simple white chocolate fudge rolled in crushed candy canes for festive holiday desserts.
Last December, I panicked. My sister called two hours before our family cookie swap, and I had nothing ready. Nothing. I grabbed what I had—white chocolate chips, condensed milk, and those candy canes my kids left on the counter. What happened next? Pure holiday magic in a bowl.
These Candy Cane Fudge Snowballs saved that evening. They’re creamy, minty, and ridiculously simple. No candy thermometer, no stress, just mix, chill, and roll. My niece called them “Christmas in your mouth,” and honestly, she nailed it.
You know what? I’ve made them seventeen times since that night. They disappear faster than I can plate them. Bold peppermint crunch meets silky white chocolate, creating the ultimate festive bite.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
About the candy cane fudge Recipe & Ingredients
This recipe works because white chocolate creates a smooth, melt-in-your-mouth base that holds its shape without turning rock-hard. The peppermint extract amplifies the candy cane flavor, while the crushed coating adds satisfying texture. Professional pastry chefs use this same technique for truffles, but we’re keeping it accessible.
Quality matters here. Use real white chocolate chips, not coating wafers. Check the label for cocoa butter as the first ingredient. Fresh candy canes make a difference too—stale ones won’t crush properly and taste flat.
Candy Cane Fudge Snowballs
Equipment
- 8×8-inch baking pan
- Parchment paper
- Medium saucepan
- spatula
- Small cookie scoop
- zip-top bag
- Rolling Pin
Ingredients
Fudge Base
- 3 cups White chocolate chips Use high-quality chips with cocoa butter
- 14-ounce can Sweetened condensed milk One standard can
- 3 tablespoons Unsalted butter Adds richness and smooth texture
- Pinch Salt Balances sweetness
- 1 teaspoon Vanilla extract Pure extract, not imitation
- ¼ teaspoon Peppermint extract Start conservative—easy to overdo
- 6 to 8 standard Candy canes Fresh, standard-size peppermint
Instructions
- Line your 8×8-inch pan with parchment paper, leaving two inches of overhang on opposite sides.
- Combine white chocolate chips, sweetened condensed milk, butter, and salt in your saucepan over low heat. Stir constantly until smooth and glossy.
- Remove from heat and stir in vanilla and peppermint extract for 30 seconds.
- Pour mixture into prepared pan, spread evenly, cover, and refrigerate for 2 to 3 hours until firm.
- Unwrap candy canes, place in a zip-top bag, and crush with rolling pin into a mix of fine and chunky pieces.
- Lift chilled fudge from pan using parchment overhang, scoop into bite-sized pieces, and roll into smooth balls.
- Press each ball into crushed candy canes to coat all sides.
- Arrange coated snowballs on a parchment-lined tray and refrigerate for 15 minutes to set coating.
Notes
Ingredients Table
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| White chocolate chips | 3 cups | 510g | Use high-quality chips with cocoa butter |
| Sweetened condensed milk | 14-ounce can | 396g | One standard can |
| Unsalted butter | 3 tablespoons | 42g | Adds richness and smooth texture |
| Salt | Pinch | 1g | Balances sweetness |
| Vanilla extract | 1 teaspoon | 5ml | Pure extract, not imitation |
| Peppermint extract | 1/4 teaspoon | 1.25ml | Start conservative—easy to overdo |
| Candy canes | 6 to 8 standard | 85-115g | Fresh, standard-size peppermint |
Shopping Tips for US Grocery Stores
Find white chocolate chips in the baking aisle near chocolate chips. Ghirardelli and Guittard deliver consistent results. Target and Walmart stock them year-round. Avoid white chocolate morsels labeled “vanilla-flavored”—those contain vegetable oil instead of cocoa butter.
Grab candy canes from seasonal displays between November and January. Buy extras—you’ll want them. Most stores carry generic peppermint, but Spangler and Bob’s are reliable brands.
Bold Add-ins & Creative Variations
Want to experiment? Swap half the peppermint extract for almond extract for a marzipan vibe. Add 1/4 cup crushed freeze-dried strawberries to the fudge base for pink peppermint snowballs. Sprinkle edible glitter on the final coating for extra sparkle.
For international readers: Replace candy canes with any peppermint hard candy. Use glucose syrup if condensed milk isn’t available in your region, though texture will differ slightly.
Equipment & Preparation Steps
Essential Equipment
You need an 8×8-inch baking pan, parchment paper, a medium saucepan, and a sturdy spatula. A small cookie scoop (1-tablespoon size) creates uniform balls, but a spoon works fine. Use a zip-top bag and rolling pin for crushing candy canes—don’t use a food processor or you’ll get powder instead of texture.
How to Make Candy Cane Fudge Snowballs
PREP THE PAN
Line your 8×8-inch pan with parchment paper, leaving two inches of overhang on opposite sides. This creates handles for lifting the fudge out later. Press the paper into corners and smooth it flat. Skip this step and you’ll be scraping fudge off the pan with a chisel.
MELT THE BASE
Combine white chocolate chips, sweetened condensed milk, butter, and salt in your saucepan over low heat. Stir constantly with a silicone spatula, scraping the bottom to prevent scorching. White chocolate burns faster than dark chocolate—stay at the stove. The mixture should look glossy and completely smooth after 4 to 6 minutes.
Well… I learned this the hard way. I once walked away to answer the door, and the bottom layer seized into grainy clumps. Low heat and constant stirring are non-negotiable. As Thomas Keller emphasizes, proper temperature control separates amateur results from professional quality.
ADD FLAVOR
Remove the pan from heat immediately once melted. Stir in vanilla and peppermint extract, mixing for 30 seconds to distribute evenly. The residual heat activates the extracts without cooking them off. Taste a tiny bit on your fingertip—you should detect mint without overwhelming sweetness.
CHILL THE FUDGE
Pour the mixture into your prepared pan and spread evenly with a spatula. The fudge should reach all corners with a level surface. Cover with plastic wrap and refrigerate for 2 to 3 hours until firm. Don’t rush this—soft fudge won’t hold its shape when you roll it.
CRUSH THE CANDY
While fudge chills, unwrap your candy canes and place them in a zip-top bag. Seal it and pound with a rolling pin, aiming for a mix of fine dust and chunky pieces. The variety creates visual interest and better coating. Pour the crushed candy into a shallow bowl.
FORM THE SNOWBALLS
Once fudge is completely firm, lift it from the pan using the parchment overhang. Use a small scoop or spoon to portion bite-sized pieces. Roll each portion between your palms until smooth and round. Work quickly—your hands will warm the fudge. If it gets too soft, pop it back in the fridge for 10 minutes.
COAT IN CANDY
Press each ball into the crushed candy canes, rotating to coat all sides. The slightly sticky surface grabs the candy naturally. Don’t press too hard or the balls will flatten. Gently is the key here.
FINAL CHILL
Arrange coated snowballs on a parchment-lined tray with space between each. Refrigerate for 15 minutes to set the coating. This final chill prevents candy from sliding off when you serve them. They’ll hold their shape at room temperature for about an hour after this.
Tips, Variations, and Serving Suggestions
Expert Tips for Best Results
Store these in an airtight container in the refrigerator for up to two weeks. Layer them between parchment paper to prevent sticking. They also freeze beautifully for three months—just thaw in the fridge overnight before serving.
Let me tell you, these shine at cookie exchanges and holiday parties. Arrange them on a white platter with fresh rosemary sprigs for Instagram-worthy presentation. The red and white color scheme screams Christmas without trying too hard.
Make them ahead during Thanksgiving weekend when candy canes hit stores. The fudge base can chill overnight before rolling. This turns a two-hour project into a quick 20-minute assembly.
Creative Variations
Dark Chocolate Version: Replace white chocolate with semi-sweet chips and use crushed peppermint bark instead of candy canes. Skip the peppermint extract and add 1/2 teaspoon espresso powder for mocha depth.
Boozy Adult Snowballs: Add 2 tablespoons peppermint schnapps to the melted fudge. The alcohol prevents freezing solid, creating a softer texture. Label these clearly at parties.
Vegan Peppermint Fudge: Use dairy-free white chocolate chips and coconut condensed milk. The texture stays creamy with a subtle coconut undertone that complements mint surprisingly well.
Storage and Make-Ahead Strategy
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 2 weeks | Airtight container, parchment between layers |
| Freezer | 3 months | Freeze in single layer, then transfer to container |
| Room Temperature | 1-2 hours | Display on serving platter, return extras to fridge |
Perfect Pairings
Serve these alongside hot chocolate spiked with peppermint schnapps for adults. For kids, pair them with vanilla ice cream—the temperature contrast creates a memorable experience. They also complement our crowd-favorite breakfast sausage casserole at brunch spreads when you want sweet and savory options.
Stack them in clear cellophane bags tied with red ribbon for teacher gifts. Include a card with storage instructions. Everyone loves homemade treats that actually taste professional.
These work for Valentine’s Day too—just use red and white candy instead of traditional peppermint. The formula adapts to any holiday with different extract flavors and coating colors.
Candy Cane Fudge Snowballs FAQs
How to make the best snowball?
How to make the best snowball starts with proper chilling—your fudge must be completely firm before rolling. Use a small cookie scoop for uniform size, and work with cool hands to prevent melting. The candy coating sticks best when the fudge surface is slightly cold but not frozen.
How to make a sled with candy canes?
How to make a sled with candy canes involves creating a base from mini candy canes and using hot glue to attach chocolate bars as the sled platform. While that’s a cute craft project, these Candy Cane Fudge Snowballs focus on edible holiday treats. The crushed candy adds texture without requiring craft supplies or glue.
What is the most popular candy cane flavour?
What is the most popular candy cane flavor remains classic peppermint, accounting for 75% of candy cane sales in the US. Cherry and cinnamon rank second and third, but original peppermint dominates holiday baking. That’s why this recipe uses peppermint candy—it’s universally loved and easy to find.
What’s in the candy cane Chill Blizzard?
What’s in the candy cane Chill Blizzard is a Dairy Queen seasonal treat featuring vanilla soft serve blended with candy cane pieces and chocolate chunks. Our homemade version delivers similar festive flavor in bite-sized form. The peppermint crunch coating mimics that signature texture without needing a blender.
Conclusion
These Candy Cane Fudge Snowballs prove holiday baking doesn’t require culinary school or expensive equipment. You’re creating restaurant-quality confections with seven ingredients and basic kitchen tools. The peppermint candy coating transforms simple fudge into something genuinely special.
Make a double batch—seriously. They vanish faster than you’d believe. Serve them with authentic Korean noodles for an unexpected fusion menu, or keep it classic with hot cocoa and Christmas movies. Your kitchen will smell like a peppermint forest.
What’s stopping you from making these right now? You probably have most ingredients already. Try them once, and they’ll become your signature holiday treat. Come back and tell me how fast they disappeared at your party—I’m betting under an hour.
Ready to explore more festive flavors? Check out our famous crack breakfast casserole for Christmas morning, or browse our complete green bean casserole guide for side dish inspiration. And if you’re feeling adventurous, our bold chilli paneer recipe brings international flair to any holiday spread.
