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Peppermint Swirl Fudge Recipe

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★★★★★

4.8 from 70 reviews

This Peppermint Swirl Fudge recipe combines rich semi-sweet chocolate with creamy white chocolate infused with refreshing peppermint. The fudge features a beautiful red and white swirl pattern, topped with crushed peppermint candies for a festive crunch. Perfect for holiday gifting or a sweet treat, it’s easy to make using a double boiler method and requires chilling to set.

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

  1. Prep the Pan: Line an 8×8-inch square pan with parchment paper, ensuring an overhang on two sides to lift out the fudge easily. Lightly coat the parchment with nonstick spray and set the pan on a flat surface for easy layering.
  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 the bowl over a pot of simmering water (double boiler) and stir constantly until the chocolate melts completely and the mixture is smooth. Remove from heat and stir in peppermint extract and a pinch of salt to enhance flavor.
  3. Make the Peppermint Swirl Layer: In a separate heatproof bowl, combine white chocolate chips, butter, and the ⅓ cup of room-temperature sweetened condensed milk. Melt gently over the double boiler, stirring until smooth. Add peppermint extract and 1 to 2 drops of red gel food coloring. Stir just enough to create streaks of red without fully blending for a swirl effect.
  4. Layer and Swirl: Pour about three-quarters of the chocolate fudge base into the prepared pan and spread evenly. Spoon dollops of the red peppermint white chocolate mixture over the chocolate layer, 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 beautiful marbled design, being careful not to overmix.
  5. Add the Topping: Evenly sprinkle the crushed peppermint candies over the surface of the fudge. Press them gently into the fudge so they adhere as the fudge sets.
  6. Chill and Set: Refrigerate the fudge for at least 3 hours, or until fully firm and set. Use the parchment paper overhang to lift the entire block out of the pan. Cut into 25 small squares with a sharp knife and serve.

Notes

  • Use real white chocolate chips, not almond bark, for the best texture and flavor.
  • Ensure sweetened condensed milk is at room temperature to prevent seizing when melting.
  • You can adjust the peppermint extract amount to taste.
  • Press the crushed peppermint candies firmly to help them stick to the fudge surface.
  • Store fudge in an airtight container in the refrigerator for up to 2 weeks.
  • Allow fudge to come to room temperature for a few minutes before serving for a softer bite.

Keywords: peppermint fudge, holiday fudge, peppermint swirl fudge, easy fudge recipe, chocolate peppermint dessert, white chocolate fudge

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