Introduction

Peppermint Swirl Fudge is a festive and creamy treat perfect for the holiday season. With layers of rich chocolate and vibrant peppermint swirls, this fudge offers a delightful balance of sweetness and refreshing flavor.

The image shows a baking pan lined with brown parchment paper filled with a mixture of two batters. The batters include a dark brown chocolate layer and a light cream-colored layer, swirled together in a marbled pattern across the whole pan, creating a textured, almost wave-like look. A woman's hand in a cream-colored knitted sweater is holding a stick and swirling the batters to make a more defined marble effect. In the background, there are small decorative grayish trees and a cozy light brown setting. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
½ cup crushed peppermint candies or candy canes

Instructions

Step 1: Line an 8×8-inch square pan with parchment paper, leaving overhang on two sides to easily lift the fudge later. Lightly coat with nonstick spray and set aside on a flat surface.
Step 2: In a heatproof bowl, combine the semi-sweet chocolate chips, 1 tablespoon butter, and 14 oz of sweetened condensed milk. Set the bowl over simmering water, stirring constantly until the mixture is melted and smooth. Remove from heat and stir in ½ teaspoon peppermint extract and a pinch of salt.
Step 3: In another heatproof bowl, melt the white chocolate chips, ½ tablespoon butter, and ⅓ cup sweetened condensed milk over a double boiler. Stir until smooth, then mix in ½ teaspoon peppermint extract and 1–2 drops of red gel food coloring. Stir gently to create streaks without blending the color completely.
Step 4: Pour about three-quarters of the chocolate mixture into the prepared pan, spreading it evenly. Drop spoonfuls of the red peppermint mixture across the surface, then add the remaining chocolate mixture in the gaps. Use a knife or skewer to gently swirl the two mixtures together, creating figure-eight patterns without overmixing.
Step 5: Sprinkle the crushed peppermint candies evenly over the surface of the swirled fudge and press gently to help them stick.
Step 6: Refrigerate the pan for at least 3 hours until the fudge is fully set and firm. Use the parchment overhang to lift the fudge out of the pan, then cut into 25 squares with a sharp knife.

Tips & Variations

Use real white chocolate chips instead of almond bark for a creamier texture and better flavor.
Adjust the amount of peppermint extract to your taste, but be careful not to add too much or it may overpower the fudge.
For an extra touch, add finely chopped nuts like pecans or walnuts to the chocolate layer before chilling.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze the fudge for up to 3 months. When ready to eat, thaw in the refrigerator and bring to room temperature before serving. Reheating is not recommended as it may affect the texture.

How to Serve

The image shows a close-up of several squares of peppermint bark stacked on a white marbled surface. Each square has three visible layers: a thick bottom layer of dark brown chocolate with swirls of creamy white chocolate, a middle layer of solid white chocolate, and another thin top layer of dark chocolate. The bark is topped with crushed pieces of red and white peppermint candy, adding a rough and colorful texture. The edges of the squares are clean and sharp, and the focus is on the top piece, which is slightly lifted, showing the swirled pattern inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond bark instead of white chocolate for the peppermint swirl?

While almond bark can be used, it has a different texture and sweetness level. Real white chocolate provides a creamier consistency and richer flavor, making it the preferred choice.

How do I prevent the fudge from sticking to the pan?

Lining the pan with parchment paper and allowing an overhang on two sides makes it easy to lift the fudge out without sticking. Lightly coating the parchment with nonstick spray also helps.