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!
Servings: 20 pieces
Calories: 300kcal
Ingredients
- 2 Cups white cake mix
- 2 Cups powdered sugar
- ½ Cup butter 1 stick butter, cut into small pieces
- ¼ 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
- ½ 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
Calories: 300kcal | Carbohydrates: 58g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 405mg | Potassium: 36mg | Sugar: 37g | Vitamin A: 145IU | Calcium: 120mg | Iron: 1mg