Description
This Peppermint Swirl Fudge is a delightful holiday treat combining rich semi-sweet chocolate fudge with a vibrant white chocolate peppermint swirl and a crunchy crushed peppermint topping. Its creamy texture and festive flavors make it perfect for sharing during the winter season.
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 easily lift the fudge. Lightly coat with nonstick spray and place on a flat surface.
- Make the chocolate fudge base: In a heatproof bowl, combine semi-sweet chocolate chips, butter, and room temperature sweetened condensed milk. Set this 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 peppermint extract and a pinch of salt.
- Make the peppermint swirl layer: In a separate heatproof bowl, combine white chocolate chips, butter, and room temperature sweetened condensed milk. Melt gently over a double boiler while stirring until smooth. Stir in peppermint extract and red gel food coloring drops. 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 mixture evenly into the prepared pan. Drop spoonfuls of the red peppermint mixture on top in various spots, then add the remaining chocolate mixture in the gaps. Use a knife or skewer to gently swirl the two layers together, creating figure-eight patterns without overmixing.
- Add the topping: Evenly sprinkle crushed peppermint candies over the surface and gently press them to help them adhere to the fudge.
- Chill and set: Refrigerate the pan for at least 3 hours, or until the fudge is fully set and firm. Once set, 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 the best color intensity without thinning the chocolate.
- Avoid melting chocolate in the microwave as direct heat or overheating can cause the chocolate 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 (approx. 1.5-inch square)
- Calories: 150
- Sugar: 20g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
