Description

This Peppermint Swirl Fudge recipe combines rich semi-sweet chocolate with creamy white chocolate swirled together with refreshing peppermint flavor. Topped with crushed peppermint candies for an extra festive crunch, this easy-to-make fudge is perfect for holiday gifting or indulging during the winter season. Made with sweetened condensed milk and melted gently over a double boiler, it offers a smooth, creamy texture with vibrant peppermint notes and beautiful red swirling.

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 for easy removal. 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 semi-sweet chocolate chips, unsalted butter, and room temperature sweetened condensed milk. Place the bowl over simmering water (double boiler) and stir continuously until all ingredients are melted and the mixture is smooth. Remove from heat and stir in peppermint extract and a pinch of salt.
Make the Peppermint Swirl Layer: Using a separate heatproof bowl, combine white chocolate chips, butter, and condensed milk. Melt gently over the double boiler, stirring until fully melted and smooth. Remove from heat and stir in peppermint extract and red gel food coloring. Stir gently to create streaks without fully blending the color.
Layer and Swirl: Pour about three-quarters of the dark chocolate mixture into the prepared pan and spread evenly. Drop spoonfuls of the red peppermint white chocolate mixture over the surface, then add the remaining dark chocolate mixture into the gaps. Use a knife or skewer to gently swirl the two mixtures into figure-eight patterns, being careful not to overmix.
Add the Topping: Sprinkle the crushed peppermint candies evenly over the swirled fudge surface. Press gently to ensure they stick to the top layer.
Chill and Set: Place the pan in the refrigerator and chill for at least 3 hours or until completely firm. Once set, lift the fudge out using the parchment paper overhang and cut into 25 squares with a sharp knife.

Notes

Use real white chocolate chips for the swirl layer rather than almond bark to ensure smooth texture and proper melting.
Be careful not to over-swirl the layers to maintain the beautiful peppermint swirl effect.
Allow the fudge to fully chill for best slicing results and a firm texture.
Store fudge in an airtight container in the refrigerator for up to 2 weeks.
If peppermint candies are unavailable, crushed candy canes make a great substitute for the topping.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: peppermint fudge, holiday fudge, peppermint swirl, white chocolate fudge, Christmas candy, easy fudge recipe