Print

Peppermint Swirl Fudge Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Peppermint Swirl Fudge recipe combines rich semi-sweet and white chocolate layers infused with peppermint extract and topped with crushed peppermint candies. The fudge is gently melted over a double boiler, swirled together for a festive look, and chilled to set, making it an irresistible holiday treat perfect for gifting or sharing at parties.

Ingredients

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

  1. Prep the Pan: Line an 8x8-inch square pan with parchment paper, making sure to leave an overhang on two sides for easy fudge removal. Lightly coat the parchment with nonstick spray and set the pan on a flat surface.
  2. Make the Chocolate Fudge Base: In a heatproof bowl, combine semi-sweet or dark chocolate chips, butter, and room temperature sweetened condensed milk. Place this bowl over a pot of simmering water, stirring constantly until the mixture is fully melted and smooth. Remove from heat and stir in peppermint extract and a pinch of salt.
  3. Make the Peppermint Swirl Layer: In a separate heatproof bowl, melt white chocolate chips with butter and condensed milk gently over a double boiler, stirring until smooth. Blend in peppermint extract and red gel food coloring drops. Be careful to swirl the color for a streaked effect rather than completely mixing it.
  4. Layer and Swirl: Pour about three-quarters of the chocolate fudge base into the prepared pan and spread evenly. Spoon the red peppermint swirl mixture across the surface in dollops, then add the remaining chocolate mixture in the gaps. Using a knife or skewer, gently swirl the two mixtures together in figure-eight patterns to create a marbled effect without overmixing.
  5. Add the Topping: Sprinkle the crushed peppermint candies evenly on top of the swirled fudge layer, pressing lightly so they stick.
  6. Chill and Set: Refrigerate the pan for at least 3 hours until the fudge is firm and set. Use the parchment overhang to lift the fudge out of the pan, then cut into 25 squares with a sharp knife for serving.

Notes

  • Use room temperature sweetened condensed milk for smoother melting and texture.
  • Be careful when melting chocolate over the double boiler to avoid overheating, which can cause texture issues.
  • Swirling the colors too much will blend them and lose the pretty peppermint swirl effect.
  • For an even more festive look, consider adding edible silver glitter or additional peppermint toppings.
  • Store fudge in an airtight container in the refrigerator for up to two weeks.

Find it online: https://simpleplatter.com/peppermint-swirl-fudge-recipe/