A smooth, creamy indulgence with an extra festive crunch. This 4 ingredient fudge is topped with crushed candy canes making it a fun Christmas treat! Not only is it easy to make but it also stays solid at room temperature making it the perfect addition to your dessert table or to curb a chocolate craving!
This 4 ingredient chocolate fudge recipe is an easy way to whip up a last-minute “dessert” when you’re in a pinch (though there’s something to be said for this white chocolate fudge too!).
However, most freezer chocolate fudge recipes tend to melt a little at room temperature.
This is because they’re coconut oil and nut butter-based.
So, while delicious you definitely need to serve them chilled.
However, this candy cane fudge uses paleo chocolate chips and stays solid at room temperature!
Basically, you get to enjoy all the smooth creamy, and crunchy indulgence without all the mess.
Need a low-carb version? Take a peek at this keto fudge.
As a Certified Nutrition Coach, this is one of my go-to dairy-free desserts because:
- it's dairy-free, gluten-free, paleo, and vegan
- it's simple to whip up
- contains no sweetened condensed milk
- festive and cute
Ingredients You Need
There are only four ingredients in this Christmas fudge recipe which makes it allergy-friendly all around (paleo, nut-free, and vegan just like these chocolate peanut butter protein cups!).
Most fudge recipes call for sweetened condensed milk as the base of the recipe. However, there's none of that here. Nor is there any tempering!
Mini chocolate chips: Enjoy Life carries chocolate chips that meet all the above requirements. They use cocoa butter and create a creamy texture in anything you use them for. You can use semi sweet chocolate chips or dark chocolate chips.
Sunbutter: though any nut butter should work, choosing sun butter makes this easy fudge recipe not too sweet while also keeping it nut-free and school-safe
Coconut oil: you only need a bit in this recipe to liquefy the chocolate chips.
Candy canes: if you’re following a specific diet, you’ll want to make sure your candy canes fall into adherence.
How To Make Candy Cane Fudge
- In a small saucepot heat the chocolate chips, sunbutter and coconut oil over low heat.
- Remove from heat when chocolate chips are mostly melted
- Stir in the crushed candy canes and mix until combined.
- Portion the fudge into silicone molds. Top the fudge with the remaining crushed candy canes.
- Place in the freezer to set.
- Store the homemade fudge fridge but enjoy at room temperature or chilled
Step By Step Photos To Make It
Important Teaching Tips
You want to make sure that you don’t overheat the chocolate chips on the stove.
Keep the temperature low and once mostly melted, remove from the heat. Otherwise, the chocolate will have a “burnt” taste to it.
Silicone molds work best for this easy fudge recipe. You can use larger “cupcake” molds and the recipe will make roughly nine of them. Or, using smaller molds it will make 15-17.
You want to place the 4 ingredient fudge into the freezer to set quickly but once it does, move them to the fridge in an airtight container so they don’t come out looking “freezer burnt”.
And if you're in a candy making mood, check out these other Christmas fudge recipes to keep you festive!
Need some fuel before your indulgence? Embrace the season with these Snickerdoodle protein bars.
Frequently Asked Questions About Candy Cane Fudge
Traditional fudge is made using sweetened condensed milk. However, you can make healthier, homemade fudge by melting chocolate chips and adding in some coconut oils and flavor.
Most fudge needs to be tempered so that part of the liquid is evaporated and it reaches a soft, creamy texture. However, you can make “no-bake” fudge that only requires you to melt and then cool the ingredients.
More Recipes You Might Enjoy:
- Healthy keto fudge
- Peanut butter protein fudge
- White chocolate fudge
- Chocolate protein fudge
- Dark chocolate crunch bars
- White chocolate protein truffles
- Dairy-free s'mores cups
- Hot chocolate bombs
- Cashew cookies with chocolate frosting
- Chocolate coconut drop cookies
- Chocolate magic shell
- Healthier dessert recipes
Candy Cane Christmas Fudge (Dairy-Free, Nut-Free)
- Small pot or double boiler
- In a small sauce-pot heat the chocolate chips, sunbutter, and coconut oil over low heat.
- When chocolate chips are mostly melted, remove from heat(you don’t want the mixture too hot!). stir in the crushed candy caned and mix until everything is combined.
- Portion the fudge into 9 silicone molds. Top the fudge with the remaining crushed candy canes.
- Place in the freezer to set.
- Store in the fridge until ready to eat.
- You want to make sure that you don’t overheat the chocolate chips on the stove.
- Keep the temperature low and remove it from the heat once they’re mostly melted. Otherwise, the chocolate will have a “burnt” taste to it.
- Silicone molds work best for this recipe. You can use larger “cupcake” molds and the recipe will make roughly nine of them. Or, using smaller molds it will make 15-17.
- You want to place the fudge into the freezer to set quickly but once it does, move them to the fridge in an airtight container so they don’t come out looking “freezer burnt”.
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Candy cane fudge is the perfect way to enjoy a little Christmas joy and curb a chocolate craving in bite-sized form. Extremely easy to make and no tempering or sweetened condensed milk required.
This Christmas fudge is a sure hit anywhere you take it (if you choose to share that is!)