Peppermint Swirl Fudge (Printable Version)

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

# Ingredient List:

→ 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

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, allowing the sides to overhang for easy removal later.
02 - Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir constantly until completely melted and smooth.
03 - Remove from heat and stir in peppermint extract until well incorporated.
04 - Pour approximately three-quarters of the mixture into the prepared pan. Spread evenly using a spatula.
05 - Add red gel food coloring to the remaining mixture in the saucepan. Stir until uniformly colored.
06 - Drop spoonfuls of the red mixture over the white base layer. Use a knife or skewer to gently swirl and marble the colors together.
07 - Sprinkle crushed peppermint candies evenly over the surface, pressing gently to adhere.
08 - Refrigerate for at least 2 hours until completely firm and set.
09 - Lift the fudge from the pan using the parchment paper overhang. Cut into squares and serve.

# Expert Tips:

01 -
  • The texture is somewhere between fudge and truffle—creamy without being grainy or dense
  • That peppermint kick cuts through the rich white chocolate so its cloying
  • It looks impressive but honestly takes about fifteen minutes of active work
02 -
  • Low and slow heat prevents the white chocolate from seizing—patience here saves the whole batch
  • Work quickly once the red coloring is added because the fudge starts setting as it cools
  • The parchment overhang is not optional unless you enjoy trying to pry fudge out of a pan with a spatula
03 -
  • Run your knife under hot water and wipe it dry between cuts for perfectly clean edges
  • If the fudge is too firm to cut let it sit at room temperature for five minutes first

Go Back