Name: Peppermint Swirl Fudge Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: American
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

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Introduction

This Peppermint Swirl Fudge combines rich chocolate with a festive peppermint twist. Its creamy layers and vibrant red swirls make it perfect for holiday treats or any time you crave a sweet, minty indulgence.

A silver baking tray lined with parchment paper sits on a white marbled surface, filled with uneven dollops of creamy white and rich dark chocolate batters, creating a marbled look. Dark chocolate is being poured from a scoop, held by a woman's hand, onto the batter, adding smooth, shiny swirls that blend with the white swirls below. In the background, small frosted decorative trees and white ceramic houses create a wintery feel, with soft natural light adding a warm glow to the scene. Photo taken with an iphone --ar 4:5 --v 7

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: Line an 8×8-inch square pan with parchment paper, leaving overhang on two sides to lift the fudge easily. Lightly coat with nonstick spray and place on a flat surface.
Step 2: In a heatproof bowl, combine chocolate chips, butter, and room temperature sweetened condensed milk. Set the bowl over simmering water and stir constantly until melted and smooth. Remove from heat and stir in peppermint extract and a pinch of salt.
Step 3: In a separate heatproof bowl, combine white chocolate chips, butter, and condensed milk. Melt gently over a double boiler, stirring until fully smooth. Stir in peppermint extract and 1–2 drops of red gel food coloring.
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 two mixtures together, creating figure-eight patterns without overmixing.
Step 5: Sprinkle the crushed peppermint candies evenly over the surface of the swirled fudge. Press gently to help them adhere.
Step 6: Refrigerate the pan for at least 3 hours until fully set and firm. Use the parchment overhang to lift the fudge out and cut into 25 squares with a sharp knife.

Tips & Variations

Use high-quality white chocolate instead of almond bark for a creamier texture and better flavor.
For a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract to each layer.
Swap red gel food coloring with natural beet juice for a more natural tint.
Try mixing crushed candy canes into the fudge layer for added crunch inside.

Storage

Store fudge in an airtight container in the refrigerator for up to two weeks. Let the fudge sit at room temperature for a few minutes before serving to soften slightly. You can also freeze it for up to 3 months; thaw overnight in the refrigerator.

How to Serve

The image shows square brownie pieces with three visible layers on a white marbled surface. The bottom layer is a thick, dark brown brownie base, the middle layer is creamy white cheesecake, and the top layer has a swirled pattern of white and dark brown chocolate with small red and white broken peppermint pieces scattered on top. The texture looks smooth and rich, with a clear division between each layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute semi-sweet or dark chocolate chips with milk chocolate if you prefer a sweeter fudge. Just keep the quantities the same.

How do I prevent the peppermint layer from blending too much with the chocolate?

Swirl gently with a knife or skewer in slow figure-eight motions and avoid overmixing. This helps maintain distinct peppermint swirls without blending the colors completely.