Peppermint Swirl Fudge (Printable)

Creamy white chocolate fudge swirled with peppermint and topped with crushed candy canes for a festive holiday treat.

# What You’ll Need:

→ White Chocolate Base

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

→ Peppermint Swirl

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

→ Decoration

06 - ¼ cup crushed peppermint candies or candy canes

# How-To Steps:

01 - Line an 8x8-inch baking pan with parchment paper, allowing the sides to overhang for easy removal of the fudge 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 quickly stir in the peppermint extract until evenly distributed throughout the mixture.
04 - Pour about three-quarters of the fudge mixture into the prepared pan. Spread it evenly with a spatula to create a smooth, uniform layer.
05 - To the remaining fudge mixture in the saucepan, add a few drops of red gel food coloring. Stir thoroughly until the color is evenly distributed.
06 - Drop spoonfuls of the red fudge mixture over the white layer in the pan. Use a knife or skewer to gently swirl the two colors together, creating a marbled pattern without overmixing.
07 - Sprinkle the crushed peppermint candies evenly over the surface of the swirled fudge. Gently press them into the mixture to ensure they adhere properly.
08 - Refrigerate the fudge for at least 2 hours, or until completely firm and set throughout.
09 - Lift the fudge from the pan using the overhanging parchment paper. Cut into 25 equal squares and serve chilled or at room temperature.

# Expert Advice:

01 -
  • This fudge comes together in under twenty minutes but tastes like you spent all day crafting it
  • The marble swirl looks impressive but requires absolutely no artistic skill whatsoever
  • One batch yields twenty five pieces which is either generous for guests or dangerous for you alone
02 -
  • Low and slow heat prevents your white chocolate from seizing into a grainy mess
  • Let the mixture cool slightly before adding the peppermint so the flavor doesnt evaporate
  • Chilling time is non negotiable unless you want fudge that bends instead of holding its shape
03 -
  • Use a sharp knife dipped in hot water and wiped dry between cuts for perfectly clean edges
  • If your fudge feels too soft to cut cleanly, return it to the refrigerator for another thirty minutes

Go Back