Description
This Peppermint Swirl Fudge offers a creamy, luscious chocolate base with a festive white chocolate peppermint swirl. Topped with crushed peppermint candies, this easy-to-make holiday treat combines rich chocolate and refreshing peppermint flavors, perfect for gifting or enjoying during seasonal celebrations.
Ingredients
For the Chocolate Layer
- 2 cups semi-sweet or dark chocolate chips
- 1 tablespoon unsalted butter
- 1 (14 oz) can sweetened condensed milk, room temperature
- ½ teaspoon peppermint extract
- Pinch of salt
For the Peppermint Swirl Layer
- 1 ½ cups white chocolate chips (use real white chocolate, not almond bark)
- ½ tablespoon unsalted butter
- ⅓ cup sweetened condensed milk, room temperature
- ½ teaspoon peppermint extract
- 1–2 drops red gel food coloring
For the Topping
- ½ cup crushed peppermint candies or candy canes
Instructions
- Prep the Pan: Line an 8×8-inch square pan with parchment paper, leaving an overhang on two sides to easily lift out the fudge. Lightly coat with nonstick spray and place on a flat surface.
- Make the Chocolate Fudge Base: In a heatproof bowl, combine chocolate chips, butter, and room temperature sweetened condensed milk. Set the bowl over a pot of gently simmering water (double boiler) and stir constantly until the mixture is melted and smooth. Remove from heat and stir in peppermint extract and a pinch of salt.
- Make the Peppermint Swirl Layer: In a separate heatproof bowl, combine white chocolate chips, butter, and condensed milk. Melt gently over a double boiler, stirring until fully smooth. Stir in peppermint extract and 1–2 drops of red gel food coloring. Swirl gently with a spoon to create streaks without fully blending the color.
- Layer and Swirl: Pour about three-quarters of the chocolate mixture into the prepared pan, spreading evenly. Drop spoonfuls of the red peppermint mixture across the surface, then add the remaining chocolate mixture in the gaps. Use a knife or skewer to gently swirl the two mixtures together, creating figure-eight patterns without overmixing.
- Add the Topping: Sprinkle crushed peppermint candies evenly over the surface of the swirled fudge. Press gently to help them adhere to the top layer.
- Chill and Set: Place the pan in the refrigerator and chill for at least 3 hours or until fully set and firm. Once chilled, lift the fudge from the pan using the parchment overhang and cut into 25 squares with a sharp knife.
Notes
- Use gel food coloring for vibrant color without thinning the chocolate.
- Avoid melting chocolate in the microwave to prevent seizing; use a double boiler method instead.
- Store fudge in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
