Peppermint Swirl Fudge Recipe

Introduction

Peppermint Swirl Fudge is a festive and delicious treat perfect for the holiday season or any time you crave a minty chocolate delight. This rich, creamy fudge features layers of dark and white chocolate infused with refreshing peppermint and topped with crunchy crushed candies.

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

1. Step 1: Prep the pan by lining an 8×8-inch square pan with parchment paper, leaving an overhang on two sides to easily lift the fudge. Lightly coat with nonstick spray and set on a flat surface.
2. Step 2: Make the chocolate fudge base. In a heatproof bowl, combine semi-sweet or dark chocolate chips, 1 tablespoon butter, and 1 can of room temperature sweetened condensed milk. Place the bowl over a pot of simmering water and stir constantly until melted and smooth. Remove from heat and stir in ½ teaspoon peppermint extract and a pinch of salt.
3. Step 3: Make the peppermint swirl layer. In a separate heatproof bowl, combine white chocolate chips, ½ tablespoon butter, and ⅓ cup sweetened condensed milk. Melt gently over a double boiler, stirring until smooth. Stir in ½ teaspoon peppermint extract and 1–2 drops red gel food coloring. Keep the mixture slightly streaky without fully blending the color.
4. Step 4: Layer and swirl the fudge. 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 remaining chocolate mixture in the gaps. Use a knife or skewer to gently swirl the two mixtures, creating figure-eight patterns without overmixing.
5. Step 5: Add the topping by sprinkling crushed peppermint candies evenly over the swirled fudge. Press gently so they stick to the surface.
6. Step 6: Chill and set the fudge by placing the pan in the refrigerator for at least 3 hours or until fully firm. Once set, lift the fudge out using the parchment overhang and cut into squares.

Tips & Variations

• Use high-quality chocolate for the best flavor and texture.
• To make cutting easier, warm your knife slightly under hot water and wipe dry before slicing the fudge.
• Swap peppermint extract for vanilla to create a classic chocolate swirl fudge.
• For a nutty twist, sprinkle chopped nuts on top along with peppermint candies.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Let it sit at room temperature for 10–15 minutes before serving to soften slightly. You can also freeze fudge for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use candy cane pieces instead of crushed peppermint candies?

Yes, crushed candy canes work perfectly and add a nice crunch and festive look to the fudge.

Is it necessary to use a double boiler for melting the chocolate?

Using a double boiler helps melt the chocolate gently and prevents it from burning, but you can also melt the chocolate in short bursts in the microwave, stirring frequently to avoid overheating.

Peppermint Swirl Fudge Recipe

Print Recipe

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4.5 from 128 reviews

This Peppermint Swirl Fudge is a festive, creamy treat combining rich chocolate and white chocolate layers with refreshing peppermint flavor. Perfect for holiday gifting or indulgent snacking, it features a smooth, melt-in-your-mouth texture with a decorative peppermint candy topping and beautiful red swirls.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 25 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 an overhang on two sides to make lifting the fudge easier. Lightly coat the lined pan with nonstick spray and place it 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. Set the bowl over a pot of simmering water (double boiler method) and stir constantly until the mixture is melted and smooth. Remove from heat and stir in the peppermint extract and a pinch of salt for flavor balance.
3. Make the Peppermint Swirl Layer: Using a separate heatproof bowl, combine the white chocolate chips, butter, and room temperature condensed milk. Melt gently over a double boiler while stirring continuously until fully smooth. Stir in the peppermint extract and 1 to 2 drops of red gel food coloring carefully, leaving some color streaks. Avoid mixing too much to preserve swirl patterns.
4. Layer and Swirl: Pour approximately three-quarters of the chocolate fudge mixture into the prepared pan and spread evenly. Drop spoonfuls of the red peppermint white chocolate 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, creating a beautiful marbled effect without overmixing.
5. Add the Topping: Evenly sprinkle the crushed peppermint candies or candy canes over the top of the swirled fudge. Press gently to help the topping adhere to the surface.
6. Chill and Set: Place the fudge 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 paper overhang to lift the fudge out of the pan easily. Cut into squares and serve.

Notes

• Use real white chocolate chips rather than almond bark for better flavor and texture.
• Ensure sweetened condensed milk is at room temperature to help with smooth melting.
• Be careful not to over-swirl the colored white chocolate to maintain distinct swirl patterns.
• Store leftover fudge in an airtight container in the refrigerator for up to two weeks.
• Allow fudge to come to room temperature before eating for the best texture and flavor.

Keywords: Peppermint fudge, holiday fudge, peppermint swirl fudge, Christmas fudge, chocolate peppermint dessert