Description
Peppermint Swirl Fudge is creamy, festive, and ridiculously easy — a perfect addition to your holiday candy lineup. It pairs rich chocolate with a candy-cane ribbon of white chocolate for a look that says “store-bought” but tastes gloriously homemade.
Ingredients
Scale
For the chocolate base
- 2 cups semi-sweet or dark chocolate chips
- 1 tablespoon unsalted butter
- 1 (14 oz) can sweetened condensed milk — leave it at room temperature
- ½ teaspoon peppermint extract
- Pinch of fine salt
For the peppermint swirl
- 1½ cups white chocolate chips (pick real white chocolate with cocoa butter, 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 broken candy canes
Instructions
- Prep the pan. Line an 8×8 inch square pan with parchment, leaving an overhang on two sides so you can lift the fudge out later. Lightly spray the paper.
- Make the chocolate layer. In a heatproof bowl, combine the chocolate chips, butter, and the full 14 oz can of room-temp condensed milk. Set the bowl over a pot of gently simmering water (double boiler). Stir constantly until the mixture becomes glossy and totally smooth. Remove from heat and stir in the peppermint extract and a pinch of salt.
- Make the peppermint swirl. In a separate heatproof bowl, melt the white chocolate, ½ tablespoon butter, and ⅓ cup room-temp condensed milk over the double boiler. Stir until silky. Mix in the peppermint extract, then add 1–2 drops of gel food coloring and swirl just enough to create ribbons of red — don’t overwork it.
- Layer the pan. Pour about ¾ of the chocolate base into the prepared pan and spread it to an even layer.
- Dot and swirl. Drop spoonfuls of the red-streaked white chocolate across the surface. Pour the remaining chocolate into the gaps. Use a skewer or the tip of a knife to draw wide figure-eights through the surface to create a marbled pattern. Stop once you can still see distinct red and white streaks.
- Top and press. Scatter the crushed peppermint evenly over the top and press lightly so the pieces stick.
- Chill until firm. Place the pan in the refrigerator uncovered for at least 3 hours, or until the fudge feels set. Use the parchment overhang to lift the slab out, then slice into squares with a sharp knife.
Notes
- Tips & Tricks (must-read)
- Use real white chocolate with cocoa butter — it melts smoother and won’t turn chalky.
- Room-temperature condensed milk only. Cold condensed milk can cause chocolate to seize.
- Melt over steam, not the microwave. Gentle heat prevents grainy, scorched chocolate.
- Use gel food coloring for vivid streaks without thinning the chocolate.
- Measure peppermint extract carefully — start with ½ tsp; it’s powerful.
- Cut with a warm, dry knife (run under hot water, dry, then slice) and wipe between cuts for clean edges.
- Storage
- Store squares in an airtight container in the fridge for up to one week. For longer keeping, freeze layers separated by parchment for up to three months; defrost in the fridge.