Description
Creamy, sweet, and festive Peppermint Swirl Fudge features rich chocolate and creamy white chocolate layers swirled with bright red peppermint accents and topped with crushed peppermint candies. This easy, no-bake holiday treat is perfect for gifting, entertaining, or adding a colorful touch to your Christmas candy tray.
Ingredients
For the 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
For the 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
For the Topping
- ½ cup crushed peppermint candies or candy canes
Instructions
- Prep the Pan: Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides for easy fudge removal. Lightly coat the parchment with nonstick spray and set the pan on a flat surface.
- Make the Chocolate Fudge Base: In a heatproof bowl, combine the 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 mixture is melted and smooth. Remove from heat, then stir in the peppermint extract and a pinch of salt.
- Make the Peppermint Swirl Layer: In a separate heatproof bowl, combine white chocolate chips, butter, and sweetened condensed milk. Melt gently over the double boiler, stirring until fully smooth. Remove from heat and stir in peppermint extract and 1–2 drops of red gel food coloring. Swirl gently with a spoon to create streaks without fully blending the color.
- Layer and Swirl: Pour about three-quarters of the chocolate fudge base into the prepared pan and spread evenly. Drop spoonfuls of the red peppermint white chocolate mixture over the surface, then add the remaining chocolate mixture in the gaps. Use a knife or skewer to gently swirl the two mixtures together, making figure-eight patterns without overmixing.
- Add the Topping: Sprinkle crushed peppermint candies evenly over the surface of the swirled fudge. Press gently to adhere the topping.
- Chill and Set: Refrigerate the pan for at least 3 hours or until the fudge is fully set and firm. Once chilled, use the parchment overhang to lift the fudge out, then cut into 25 squares with a sharp knife.
Notes
- Use gel food coloring for the best color intensity without thinning the white chocolate layer.
- Avoid melting chocolate in the microwave to prevent seizing—use a double boiler for gentle, even melting.
- Store fudge in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
- Using real white chocolate chips rather than almond bark ensures authentic flavor and texture.
- To create clean swirls, gently fold the colored mixture without fully combining colors.
