Candy Cane Cake Batter Fudge
User Reviews
5.0
12 reviews
Excellent
Candy Cane Cake Batter Fudge
Report
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!
Share:
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
Add to Shopping List
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
Show Details
Serving
1g
Calories
354kcal
(18%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Cholesterol
26mg
(9%)
Sodium
350mg
(15%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 354kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 350mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
