Peppermint Swirl Fudge (Printable version)

Creamy chocolate fudge with peppermint swirls and candy cane topping

# What you'll need:

→ White Chocolate Base

01 - 2 cups white chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 2 tbsp unsalted butter

→ Peppermint Swirl

04 - ½ tsp peppermint extract
05 - Red gel food coloring

→ Decoration

06 - ¼ cup crushed peppermint candies or candy canes

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, allowing the sides to overhang for easy removal later.
02 - In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is completely melted and the mixture becomes smooth and glossy.
03 - Remove the saucepan from heat and immediately stir in the peppermint extract until evenly distributed throughout the mixture.
04 - Pour approximately three-quarters of the fudge mixture into the prepared pan. Spread it evenly using a spatula to create a smooth base layer.
05 - Add several drops of red gel food coloring to the remaining fudge mixture in the saucepan. Stir thoroughly until the color is uniformly distributed.
06 - Drop spoonfuls of the red fudge mixture over the white layer in the pan. Use a knife or skewer to gently swirl through both layers, creating a decorative marbled pattern. Avoid over-swirling to maintain distinct color contrast.
07 - Sprinkle the crushed peppermint candies evenly across the surface of the swirled fudge. Gently press the candies into the mixture to ensure they adhere properly.
08 - Refrigerate the pan for at least 2 hours, or until the fudge is completely firm and set throughout.
09 - Lift the fudge block from the pan using the overhanging parchment paper edges. Cut into squares and serve immediately or store for later use.

# Expert Tips:

01 -
  • The marble pattern looks impressive but takes literally minutes to create
  • One batch yields enough to share generously without needing a candy thermometer
02 -
  • Work quickly once the chocolate is melted or it will seize and become grainy
  • Gel food coloring is essential because liquid coloring will thin your fudge texture
03 -
  • Use real white chocolate instead of white chips for the silkiest texture
  • Toast your crushed candy canes briefly at 300°F for 5 minutes to prevent them from becoming sticky in humid weather

Go back