Next, I gently pour the white peppermint layer over the chilled chocolate layer. I spread it evenly and then sprinkle the remaining crushed candy canes on top. This is my favorite part—the moment it turns into something truly festive and beautiful. Then I refrigerate the fudge for at least two hours until fully set. Once it’s firm, I lift it out with the parchment paper and cut it into clean, neat squares.
Pro Tips for Best Results
I tested this recipe three different ways before I got the layers exactly how I wanted them, and the biggest lesson I learned is not to let the bottom layer chill too long. If it gets rock-hard, the top layer won’t adhere and the fudge separates when cut. Ten to fifteen minutes in the fridge is perfect—just enough firmness without losing stickiness.
Another tip I swear by is using room-temperature peppermint extract. The first time I made this, my extract was cold, and it caused the white chocolate to seize a little when added. Since then, I always set the extract out ahead of time or warm it in my hands before adding it to the bowl.
Crushing the candy canes properly is another key. When I crushed them too fine once, the fudge topping looked more pink than peppermint-speckled. When I left them too chunky another time, the pieces made the top layer uneven. A mix of fine and chunky pieces gives the prettiest look and the best texture.
Finally, don’t rush the chilling time. I used to think one hour was enough, but when I cut into the fudge, the layers shifted slightly. Giving it a full two hours—or even overnight—ensures perfectly clean slices that hold together beautifully.
Common Mistakes to Avoid
I made this mistake the first time: I overheated the white chocolate. White chocolate is delicate, and if it overheats even a little, it becomes thick, lumpy, and impossible to spread. Now I microwave in short bursts and never walk away while melting it.
Another mistake is adding the peppermint extract too soon. If the chocolate is piping hot, the extract can cause seizing. I’ve learned to let the chocolate cool for about a minute before stirring it in. The flavor stays bright and the texture stays smooth.
Skipping parchment paper is a huge mistake. I did it once, thinking I could just grease the pan well, and the fudge stuck so badly I had to pry it out in chunks. The parchment sling makes all the difference for easy, clean removal.(See the next page below to continue…)