Description
This Peppermint Swirl Fudge recipe layers rich semi-sweet chocolate fudge with a vibrant white chocolate peppermint swirl topped with crushed peppermint candies. Perfect for the holidays or any time you crave a festive, creamy treat with a refreshing minty twist.
Ingredients
Scale
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
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
Topping
- ½ cup crushed peppermint candies or candy canes
Instructions
- Prep the Pan: Line an 8×8-inch square pan with parchment paper, leaving overhang on two sides for easy fudge removal. Lightly coat with nonstick spray and set aside.
- Make the Chocolate Fudge Base: In a heatproof bowl, combine the semi-sweet chocolate chips, butter, and room temperature sweetened condensed milk. Place the bowl over a pot of simmering water (double boiler) and stir constantly until 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 the white chocolate chips, butter, and sweetened condensed milk. Melt gently over a double boiler, stirring until fully smooth. Stir in peppermint extract and 1 to 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 fudge base into the prepared pan and spread evenly. Drop spoonfuls of the red peppermint mixture across the surface, then add the remaining chocolate fudge in the gaps. Use a knife or skewer to gently swirl the two mixtures together, forming figure-eight patterns without overmixing.
- Add the Topping: Sprinkle crushed peppermint candies evenly over the swirled fudge surface. Press gently to help them adhere.
- Chill and Set: Refrigerate the fudge for at least 3 hours until fully set and firm. Once chilled, lift the fudge out using the parchment paper overhang and cut into 25 squares with a sharp knife.
Notes
- Use gel food coloring for the best color intensity without thinning the chocolate.
- Avoid melting chocolate in the microwave as direct heat or overheating may cause it to seize.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze the fudge properly wrapped.
- Make sure the sweetened condensed milk is at room temperature for smooth melting.
Nutrition
- Serving Size: 1 square
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
