Ingredients

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

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

½ cup crushed peppermint candies or candy canes

Instructions

Step 1: Prep the pan by lining an 8×8-inch square pan with parchment paper, leaving overhang on two sides for easy removal. Lightly spray with nonstick spray and place on a flat surface.

Step 2: Make the chocolate fudge base by combining semi-sweet chocolate chips, 1 tablespoon butter, and 14 oz sweetened condensed milk in a heatproof bowl. Set the bowl over a pot of simmering water and stir constantly until melted and smooth. Remove from heat and stir in ½ teaspoon peppermint extract and a pinch of salt.

Step 3: In a separate heatproof bowl, combine white chocolate chips, ½ tablespoon butter, and ⅓ cup sweetened condensed milk. Melt gently over a double boiler, stirring until smooth. Stir in ½ teaspoon peppermint extract and 1–2 drops red gel food coloring. Swirl gently with a spoon to create streaks without fully blending the color.

Step 4: Pour about three-quarters of the chocolate mixture into the prepared pan and spread 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 mixtures together, creating figure-eight patterns without overmixing.

Step 5: Sprinkle crushed peppermint candies evenly over the top layer. Press gently to help them adhere.

Step 6: Chill the fudge in the refrigerator for at least 3 hours or until fully set and firm. Use the parchment overhang to lift it out of the pan, then cut into 25 squares with a sharp knife.

Tips & Variations

Use high-quality chocolate chips and real white chocolate for the best flavor and texture.

If you prefer a stronger peppermint taste, add a little more peppermint extract, but avoid overdoing as it can become overpowering.

Try substituting crushed candy canes with crushed peppermint baking chips for easier tooth removal.

For a festive twist, add mini chocolate chips or red and green sprinkles to the topping.

FAQs

Can I make this fudge without a double boiler?

Yes, you can melt the chocolate and butter gently in short bursts in the microwave, stirring every 20 seconds until smooth, but be careful not to overheat or burn the chocolate.

What if I don’t have peppermint extract?

You can substitute with vanilla extract, but the fudge will lose its peppermint flavor. Alternatively, try using peppermint oil but use it sparingly as it’s more concentrated.