Description
This Peppermint Swirl Fudge recipe combines rich semi-sweet chocolate with a festive peppermint-flavored white chocolate swirl, topped with crushed peppermint candies. Perfect for holiday treats, this creamy, melt-in-your-mouth fudge offers a delightful peppermint twist and beautiful swirl presentation, chilled to set for a firm, sliceable consistency.
Ingredients
Scale
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 overhang on two sides to lift the fudge easily. 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 simmering water 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 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 blending the color completely.
- Layer and Swirl: Pour about three-quarters of the chocolate mixture into the prepared pan and spread it 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 the 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 out of the pan using the parchment overhang and cut into 25 squares with a sharp knife.
Notes
- Use gel food coloring for best color intensity without thinning the chocolate.
- Avoid using the microwave to melt chocolate; direct heat or overheating may cause it to seize.
- Store fudge in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition
- Serving Size: 1 square
- 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
