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Peppermint Swirl Fudge Recipe

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★★★★★

4.1 from 30 reviews

This Peppermint Swirl Fudge recipe features rich semi-sweet and white chocolate layers infused with peppermint extract and visually stunning red swirls. Topped with crushed peppermint candies, this easy no-bake fudge is perfect for holiday gifting or festive dessert tables, delivering creamy, minty, and decadent flavors in every bite.

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 an overhang on two sides for easy fudge removal. Lightly coat the parchment with nonstick spray and place 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. Set the bowl over a pot of simmering water (double boiler) and stir constantly until the mixture is completely melted and smooth. Remove from heat, then stir in the peppermint extract and a pinch of salt.
  3. Make the Peppermint Swirl Layer: In a separate heatproof bowl, combine the white chocolate chips, butter, and sweetened condensed milk. Melt gently over a double boiler, stirring continuously until smooth and fully melted. Remove from heat, then mix in the peppermint extract and red gel food coloring drops. Swirl gently with a spoon to create streaks without fully blending the color.
  4. 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 swirl mixture on top, filling the gaps with the remaining chocolate mixture. Use a knife or skewer to gently swirl the two mixtures, creating figure-eight patterns without overmixing.
  5. Add the Topping: Evenly sprinkle the crushed peppermint candies over the top of the swirled fudge. Press gently so they adhere to the surface.
  6. Chill and Set: Refrigerate the pan for at least 3 hours or until the fudge is fully set and firm. Once set, use the parchment overhang to lift the fudge from the pan and cut it into 25 squares with a sharp knife.

Notes

  • Use good quality real white chocolate chips for the peppermint swirl layer for best results; almond bark does not melt as smoothly.
  • The double boiler method ensures gentle melting and prevents chocolate from burning.
  • Room temperature sweetened condensed milk is important to ensure smooth melting and proper texture.
  • You can substitute crushed candy canes with peppermint-flavored hard candies crushed finely.
  • Store fudge in an airtight container in the refrigerator for up to 2 weeks.
  • Allow fudge to come to room temperature for a few minutes before serving for the best texture.

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

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