Description
This Peppermint Swirl Fudge combines a rich chocolate base with a vibrant peppermint-swirled white chocolate layer, topped with crushed peppermint candies for a festive and delicious treat. Perfect for holiday gifting or indulgent snacking, this fudge uses a gentle double boiler melting method to ensure creamy, smooth texture and vivid colors without compromising flavor.
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 overhang on two sides to lift the fudge easily. Lightly coat with nonstick spray and place on a flat surface to prepare for easy removal after setting.
- Make the Chocolate Fudge Base: In a heatproof bowl, combine chocolate chips, butter, and sweetened condensed milk at room temperature. Set this bowl over a pot of simmering water (double boiler) and stir constantly until the mixture is melted completely and smooth. Remove from heat and stir in peppermint extract and a pinch of salt to enhance the flavor.
- Make the Peppermint Swirl Layer: In a separate heatproof bowl, combine white chocolate chips, butter, and room temperature condensed milk. Melt gently over a double boiler while stirring until fully smooth and creamy. Stir in peppermint extract and add 1–2 drops of red gel food coloring. Stir gently only enough to distribute the color, leaving distinct streaks for the swirl effect.
- Layer and Swirl: Pour about three-quarters of the chocolate fudge base into the prepared pan and spread evenly. Drop spoonfuls of the red peppermint white chocolate mixture across the surface, then add the remaining chocolate fudge mixture in the gaps. Using a knife or a skewer, gently swirl the two mixtures together in figure-eight motions to create a beautiful peppermint swirl without fully blending the colors.
- Add the Topping: Evenly sprinkle the crushed peppermint candies or candy canes over the swirled fudge surface. Press gently to help them stick to the fudge.
- Chill and Set: Refrigerate the pan for at least 3 hours or until the fudge is fully set and firm. Once chilled, use the parchment overhang to lift the fudge from the pan. Cut into 25 squares with a sharp knife and serve.
Notes
- Use gel food coloring for best color intensity without thinning the chocolate fudge.
- Avoid melting chocolate in the microwave to prevent overheating and seizing.
- 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. 28g)
- Calories: 150
- Sugar: 20g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 12mg
