Peppermint Swirl Fudge
A creamy, minty fudge perfect for holidays and gatherings.
Equipment
- 8x8-inch square pan For setting the fudge.
- Double boiler For melting the chocolates smoothly.
Ingredients
Main Ingredients
- 2 cup semi-sweet or dark chocolate chips
- 1 tablespoon unsalted butter
- 14 oz sweetened condensed milk at room temperature
- 1 /2 teaspoon peppermint extract
- 1 pinch salt
- 1 1/2 cups white chocolate chips
- 1 /2 tablespoon unsalted butter
- 1 /3 cup sweetened condensed milk at room temperature
- 1 /2 teaspoon peppermint extract
- 1 /2 drops red gel food coloring
- 1 /2 cup crushed peppermint candies or candy canes
Instructions
- Line an 8x8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly coat with nonstick spray and place on a flat surface.
- In a heatproof bowl, combine 2 cups of semi-sweet or dark chocolate chips, 1 tablespoon of unsalted butter, and 1 can of sweetened condensed milk. Place the bowl over a pot of simmering water, stirring constantly until melted and smooth. Remove from heat and stir in 1/2 teaspoon peppermint extract and a pinch of salt. This step ensures a silky texture.
- In another heatproof bowl, combine 1 1/2 cups of white chocolate chips, 1/2 tablespoon of unsalted butter, and 1/3 cup of sweetened condensed milk. Melt gently over a double boiler, stirring until smooth. Stir in 1/2 teaspoon peppermint extract and 1-2 drops of red gel food coloring. Swirl gently with a spoon to create streaks without fully blending the color.
- Pour about three-quarters of the chocolate mixture into the prepared pan, spreading it evenly. Drop spoonfuls of the red peppermint mixture across the surface, then fill the gaps with the remaining chocolate mixture. Use a knife or skewer to gently swirl the two mixtures together in figure-eight patterns to create a beautiful marbled effect.
- Sprinkle the crushed peppermint candies evenly over the fudge. Press gently to help them stick to the top layer for added crunch.
- Chill the pan in the refrigerator for at least 3 hours until the fudge is fully set and firm. Once set, lift the fudge out using the parchment overhang and cut into 25 squares with a sharp knife, making sure to wipe the knife between cuts for clean edges.
Notes
For a festive touch, consider adding green food coloring to the white chocolate mixture for a red and green swirl effect.