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Peppermint Swirl Fudge Recipe

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★★★★★

4.5 from 383 reviews

This Peppermint Swirl Fudge features a rich and creamy chocolate base layered with a smooth white chocolate peppermint swirl, topped with crushed peppermint candies for a festive crunch. Perfect for holiday gifting or indulging in a seasonal sweet treat, this no-bake fudge combines classic chocolate and refreshing mint flavors in a beautifully swirled presentation.

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

  1. Prep the pan: Line an 8×8-inch square pan with parchment paper, leaving overhang on two sides for easy removal. Lightly coat the parchment with nonstick spray and set the pan on a flat surface.
  2. 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 fully melted and smooth. Remove from heat and stir in peppermint extract and a pinch of salt.
  3. 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, stirring constantly until smooth. Remove from heat and stir in peppermint extract and red gel food coloring. Be careful to swirl gently to keep the color streaks distinct.
  4. Layer and swirl: Pour about three-quarters of the chocolate fudge base into the prepared pan, spreading evenly. Drop spoonfuls of the red peppermint swirl mixture across the surface, then add the remaining chocolate fudge in the gaps. Use a knife or skewer to gently swirl the two mixtures together in figure-eight patterns, taking care not to overmix.
  5. Add the topping: Evenly sprinkle the crushed peppermint candies over the top of the swirled fudge. Gently press them into the surface to adhere well.
  6. Chill and set: Place the pan in the refrigerator and chill 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 of the pan. Cut into 25 squares with a sharp knife and serve.

Notes

  • Use real white chocolate chips for the swirl layer rather than almond bark to achieve the best flavor and texture.
  • Ensure the sweetened condensed milk is at room temperature before melting with chocolate to prevent seizing.
  • Swirling the two chocolates gently creates a beautiful marbled effect without blending the colors completely.
  • Chilling the fudge thoroughly is essential for clean slicing and optimal texture.
  • Store leftover fudge wrapped tightly in the refrigerator for up to two weeks.

Keywords: peppermint fudge, peppermint swirl fudge, holiday fudge, no-bake fudge, chocolate peppermint fudge, Christmas candy

Find it online: https://recipeswithmia.com/peppermint-swirl-fudge-recipe/