Description
This Peppermint Swirl Fudge features a rich chocolate base layered with a creamy peppermint white chocolate swirl and topped with crushed peppermint candies for a festive and flavorful treat. Perfectly smooth and easy to make, this fudge is a delightful holiday dessert or sweet gift.
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 an overhang on two sides for easy removal. Lightly coat with nonstick spray and place it on a flat surface.
- Make the chocolate fudge base: In a heatproof bowl, combine the semi-sweet or dark chocolate chips, unsalted butter, and room temperature sweetened condensed milk. Set the bowl over a pot of 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, unsalted butter, and room temperature 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, swirling gently to create streaks without blending the color completely.
- Layer and swirl: Pour about three-quarters of the chocolate mixture into the prepared pan, spreading evenly. Drop spoonfuls of the red peppermint mixture over the surface, then add the remaining chocolate mixture in the gaps. Use a knife or skewer to gently swirl the mixtures together in figure-eight patterns without overmixing.
- Add the topping: Sprinkle crushed peppermint candies evenly over the surface of the swirled fudge and press gently to help them adhere.
- Chill and set: Refrigerate the pan for at least 3 hours or until the fudge is firm and set. Use the parchment overhang to lift the fudge out of the pan and cut into 25 squares with a sharp knife.
Notes
- Use gel food coloring for best color intensity without thinning the chocolate.
- Avoid melting chocolate in the microwave; direct heat from a double boiler prevents seizing.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- Freeze fudge for longer storage to maintain freshness.
- Allow sweetened condensed milk to come to room temperature before melting to ensure smooth consistency.
Nutrition
- Serving Size: 1 square (approx. 32 g)
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
