Description
This Peppermint Swirl Fudge features a rich chocolate base layered with a creamy peppermint white chocolate swirl, topped with crushed peppermint candies for a festive and flavorful treat. Perfect for holiday gifting or enjoying a sweet, minty dessert.
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 to lift the fudge easily. Lightly coat the parchment with nonstick spray and place the pan on a flat surface.
- Make the Chocolate Fudge Base: In a heatproof bowl, combine the semi-sweet or dark chocolate chips, 1 tablespoon unsalted butter, and the full 14 oz can of 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, then stir in ½ teaspoon peppermint extract and a pinch of salt for flavor balance.
- Make the Peppermint Swirl Layer: In a separate heatproof bowl, combine the white chocolate chips, ½ tablespoon unsalted butter, and ⅓ cup sweetened condensed milk at room temperature. Melt gently over a double boiler, stirring until fully melted and smooth. Remove from heat, then stir in ½ teaspoon peppermint extract and 1 to 2 drops of red gel food coloring. Stir gently to create streaks of color without completely blending in the red.
- Layer and Swirl: Pour about three-quarters of the chocolate fudge base into the prepared pan and spread it evenly. Drop spoonfuls of the red peppermint white chocolate mixture evenly across the surface. Add the remaining quarter of the chocolate fudge mixture into the gaps between the spoonfuls. Using a knife or skewer, gently swirl the two mixtures together, creating figure-eight swirl patterns without overmixing to preserve the distinct layers.
- Add the Topping: Sprinkle ½ cup crushed peppermint candies or candy canes evenly over the top surface of the swirled fudge. Press gently to help the candies adhere to the top layer.
- Chill and Set: Place the fudge pan in the refrigerator and chill for at least 3 hours, until the fudge is 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 mixture.
- Avoid using a microwave to melt chocolate; direct heat via double boiler prevents chocolate from seizing.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze fudge in an airtight container for up to 3 months.
- Be careful not to over-swirl to keep the peppermint swirl visually distinct and attractive.
- Ensure sweetened condensed milk is at room temperature for smooth melting.
Nutrition
- Serving Size: 1 square
- Calories: 160 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
