Description
This Peppermint Swirl Fudge combines rich semi-sweet and creamy white chocolate layers infused with refreshing peppermint extract, elegantly swirled together and topped with crushed peppermint candies for a festive treat. Perfect for holiday gifting or indulging in a festive, minty chocolate delight.
Ingredients
Scale
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 8×8-inch square pan with parchment paper, leaving an overhang on two sides to easily lift out the fudge later. Lightly spray with nonstick spray and set on a flat surface.
- Make the Chocolate Fudge Base: In a heatproof bowl, combine semi-sweet chocolate chips, butter, and room temperature sweetened condensed milk. Place the bowl over a pot of simmering water (double boiler) and stir constantly until melted and smooth. Remove from heat, then stir in 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 a double boiler while stirring until completely smooth. Stir in peppermint extract and red gel food coloring drop by drop to get desired swirl color without altering the texture. Be careful not to mix too much to maintain streaks.
- Layer and Swirl: Pour about three-quarters of the chocolate fudge base evenly into the prepared pan. Drop spoonfuls of the red peppermint white chocolate mixture across the fudge layer, then add the remaining chocolate fudge base in the gaps. Using a knife or skewer, gently swirl the two mixtures together with figure-eight motions, creating a marbled peppermint swirl pattern without overmixing.
- Add the Topping: Evenly sprinkle the crushed peppermint candies over the top of the fudge, pressing them gently so they adhere well to the surface.
- Chill and Set: Refrigerate the pan for at least 3 hours until the fudge is fully set and firm. Once chilled, lift the fudge out using the parchment overhang and cut into 25 squares with a sharp knife for serving.
Notes
- Use gel food coloring for the best color intensity without thinning the chocolate.
- Avoid using the microwave to melt chocolate as direct heat or overheating can cause the chocolate to seize.
- Store fudge in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition
- Serving Size: 1 square (approx. 32g)
- Calories: 150
- Sugar: 22g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
