Peppermint Swirl Fudge (Print)

Creamy white chocolate fudge with peppermint swirl and crushed candy cane topping.

# What You 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

# How to Make:

01 - Line an 8x8-inch baking pan with parchment paper, allowing the sides to overhang for easy removal of the fudge later.
02 - Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir continuously until chocolate is completely melted and mixture achieves a smooth, glossy consistency.
03 - Remove saucepan from heat and immediately stir in peppermint extract until evenly distributed throughout the mixture.
04 - Pour approximately three-quarters of the fudge mixture into the prepared pan. Use a spatula to spread it into an even layer covering the bottom of the pan.
05 - Add several drops of red gel food coloring to the remaining fudge mixture in the saucepan. Stir thoroughly until the color is uniform throughout.
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 completely blending them.
07 - Sprinkle crushed peppermint candies evenly across the surface of the swirled fudge. Gently press the candy pieces into the surface to ensure they adhere properly.
08 - Refrigerate the pan for a minimum of 2 hours, or until the fudge is completely firm and set throughout.
09 - Use the parchment paper overhang to lift the fudge from the pan. Cut into small squares and serve immediately or store in an airtight container.

# Expert Advice:

01 -
  • The white chocolate base is impossibly creamy and smooth, almost like it melts before it even hits your tongue
  • You get that perfect balance of rich chocolate and refreshing peppermint without being overwhelming
  • The swirl pattern makes it look like you spent hours on something that actually takes minutes
02 -
  • Low and slow is the secret to perfect fudge. Rushing the melting process will cause the chocolate to seize and become grainy.
  • The swirling step works best when both mixtures are still slightly warm. If they cool too much, the colors will not blend nicely.
03 -
  • Use a rubber spatula to scrape every bit of fudge from the saucepan, the mixture is too good to waste any of it
  • If your fudge feels too soft to cut cleanly, let it chill another 30 minutes, patience pays off here

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