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This Cake Batter Candy Cane Microwave Fudge is simple, delicious, and so good – just a few minutes prep for this no-cook fudge full of holiday cheer!
I’m so excited to finally start holiday planning and cooking – the second November rolls around every year, I can’t wait to get started making delicious treats, decorating our house, and finding fun festive things to do with my family.
I generally travel to the European Christmas markets in December, so I try to get as much done ahead of time as I can for the holidays – and this fudge is a perfect teacher and neighbor gift to create with your kids and freeze early!
This Candy Cane Cake Batter Fudge recipe is the perfect pre-made Christmas gift – all you need is your microwave, and I have some great tips and tricks for storing it to keep it tasting fresh for holiday giving!
Fudge is one of my favorite things to make and give during the holidays – especially because it is so easy and really cute to display at parties.
Who wouldn’t want to dive face first into a huge pile of this whimsical fudge?
This fudge is seriously the standout star of any holiday party. It’s so tasty, but also crazy easy!
Just Take Me To The Cake Batter Candy Cane Microwave Fudge recipe already!
If you’d like to skip my helpful tips and tricks and get straight to the easy candy cane fudge recipe, please scroll to the bottom of the post, just above comments, where you will find the easy printable recipe.
I get a lot of comments and questions on my posts, so I try to provide as much information as possible for my readers. If you’d like to skip all that, please simply scroll to the bottom of the page.
How To Store Fudge
If you’re making this candy cane fudge ahead of the holidays and want it to keep fresh and delicious, use my tips for how to store fudge below:
-If making ahead of time, keep fudge in one large sheet in the freezer, in a tight bag with no air bubbles in the freezer, for up to 3 months.
-I actually like to keep it inside two bags – one that has all the extra air pushed out, and one over that bag to help prevent freezer burn.
-Do not slice fudge into squares until you’re going to give it away or eat it – this helps prevent it from drying out.
-Store uneaten fudge in an airtight container in a cool, dry place for up to 1 week; or 2 weeks refrigerated.
What is Cake Batter Fudge
Cake batter fudge is one of my all time favorite recipes – since it is so effortlessly easy.
When making cake batter fudge, we’re taking out all of the tedious boiling of fudge and using boxed cake mix as the base to the fudge – so the fudge tastes just like cake batter!
It is a trick that is fabulous for quick and easy fudge that is much faster than traditional fudge recipes – simply add the ingredients, microwave, mix, and let cool!
It really is that easy – thanks to using boxed cake mix!
How To Cut Fudge In Perfect Squares:
If you want to know how to easily cut fudge, use these handy tips and tricks for how to cut fudge:
-Make sure your fudge is completely cooled before cutting (2 hours in fridge/1 hour in freezer)
-Use a knife with good balance (my favorite is a 5″ santoku knife, because it has a good thick blade and fits well in my hand)
-Press down hard, and break it apart!
Tips to Perfect Cake Batter Fudge
While this cake batter fudge recipe is incredibly simple, there are a couple of tips to help you get the best fudge everytime.
-Watch the consistency.
Since we’re using storebought cake mix for the base of this easy fudge, it can respond differently for each person, especially in dry or moist climates.
If your fudge seems too thick, and the cake mix has soaked up too much moisture, simply thin the mix with a teaspoon of milk at a time to get it to the perfect consistency.
Fudge consistency should be very thick – but able to be manipulated with a spoon.
-Let it cool completely.
Fudge is easiest to cut, handle, and enjoy when it has been completely cooled – don’t rush the cooling process and let your fudge set.
-Don’t undermix.
For best results, you don’t want any lumps of cake batter in this fudge, so be sure to stir well to mix completely.
How to Top Candy Cane Fudge
This fudge is perfect for Christmas – and topping it with candy canes only makes it even more fun and festive!
To get the best results, I add the candy cane topping right when I put the warm fudge in the pan, before I cool it.
Slightly press the crushed peppermint candy into the top of the fudge, so that it will set into the top instead of slide right off.
Other Delicious Christmas Recipes You’ll Love:
If you love this candy cane fudge recipe, you’ll love these other desserts that are perfect for Christmas celebrations:
German Chocolate Cake Batter Fudge
Dulce De Leche Cake Batter Fudge
The Best Chewy Oatmeal Raisin Cookies Recipe
Peppermint Crunch Andes Candies Fudge
Chocolate Chip Cookie Dough Fudge
Candy Cane Cake Batter Microwave Fudge Recipe
If you love this easy Candy Cane Cake Batter Microwave Fudge Recipe as much as I do, please give it a five star review and help me share on facebook and pinterest.
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Candy Cane Cake Batter Fudge
This Cake Batter Candy Cane Fudge is simple, delicious, and so good - just a few minutes prep for this no-cook fudge full of holiday cheer!
Ingredients
- 2 Cups white cake mix
- 2 Cups powdered sugar
- 1/2 Cup butter, 1 stick butter, cut into small pieces
- 1/4 Cup milk, keep up to 1/4 cup milk to the side if your cake mix needs more milk, add slowly if too dry to make a thick consistency
- 1/2 cup white chocolate almond bark
- 6 candy canes, smashed into small pieces
Instructions
- In a large bowl, add cake mix and sugar, mix.
- In a medium sized bowl, add butter and almond bark.
- Microwave for 30 seconds, stir, and kee pmicrowaving in 15 second bursts until mixture is melted.
- Add milk to melted candy bark and butter, stir well.
- Add liquid ingredients to cake batter and powdered sugar.
- Stir well until there are no lumps.
- Stir in crushed candy canes.
- Pour into 9x9 casserole dish lined with parchment paper or foil OR use a silicon dish.
- Let set for 3-6 hours in refrigerator, or 1-2 hours in freezer.
- Cut into small bits, or leave as one big chunk if making ahead of christmas and freezing.
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 354Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 26mgSodium 350mgCarbohydrates 52gNet Carbohydrates 0gFiber 1gSugar 33gSugar Alcohols 0gProtein 4g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
I’m using white chocolate chips, would that still be 1/2 cup?
Looking forward to trying this recipe out!
Update!
I used 1/2 cup of white chocolate chips and it turned out great! Thanks for the recipe!
So glad to hear, Fran! Thanks 🙂
Is 2 cups of cake mix equal to one box?
Not always- if you notice it is a little dry, add a bit more milk (slowly, so its not too runny)