Name: Peppermint Swirl Fudge
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups semi-sweet or dark chocolate chips; 1.5 cups white chocolate chips; 1.5 tablespoons unsalted butter, divided; 1 (14 oz) can sweetened condensed milk, room temperature; 1/3 cup sweetened condensed milk, room temperature; 1 teaspoon peppermint extract, divided; Pinch of salt; 1-2 drops red gel food coloring; 0.5 cup crushed peppermint candies or candy canes

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Short, Catchy Intro

So you want something rich, minty, and slightly showy but not at all fussy? Good call. This Peppermint Swirl Fudge hits that sweet spot where holiday sparkle meets lazy chef energy. It looks like you spent all morning in a kitchen montage when, in reality, you mostly stirred, waited, and sampled your way to glory. Let us proceed.

Why This Recipe is Awesome

First, it is actually easy. Like laughably easy. You will look like a dessert wizard with zero wand work. Second, the peppermint punch keeps every bite bright and fresh so the fudge never feels too heavy. Third, the swirl makes it festive without needing any artistic talent. I am not saying you will win any pastry contests, but your friends will definitely ask for seconds.

Also, this recipe uses real white chocolate, not almond bark. Big flavor upgrade. FYI you can pair a slice with something homey like a loaf of Cinnamon Swirl Banana Bread if you want to go full snack attack mode. Trust me, it works.

Ingredients You’ll Need

2 cups semi-sweet or dark chocolate chips. Use what you like. No judging.
1.5 cups white chocolate chips. Use real white chocolate, not almond bark. Yes, I am serious.
1.5 tablespoons unsalted butter. Divided. Keep half for the white batch and half for the chocolate if you want.
1 (14 oz) can sweetened condensed milk. Room temperature. This is the main magic.
1/3 cup sweetened condensed milk. Room temperature. For mixing control and texture.
1 teaspoon peppermint extract. Divided so you do not go nuclear on mint.
Pinch of salt. It wakes up everything.
1-2 drops red gel food coloring. A little goes a long way.
0.5 cup crushed peppermint candies or candy canes. For crunch and show.

Step-by-Step Instructions

Line Your Pan
Grab a 9×13 inch baking pan. Line the entire pan with parchment paper allowing a generous overhang on all sides to serve as handles. Lightly grease the pan first if your parchment likes to slide. This step helps you get perfect clean squares.
Gather Your Tools
Get a large heavy-bottomed saucepan or double boiler ready. Have a sturdy silicone spatula or wooden spoon for constant stirring. Pull out two medium bowls for dividing the fudge and measuring spoons for extracts. Ready to rock.
Crush Your Peppermint
Place your 0.5 cup of peppermint candies or candy canes into a sturdy bag and seal it tight. Use a rolling pin or meat tenderizer to crush them into a mix of fine crumbs and little pieces. Set them aside for later. Crunch is coming.
Combine Ingredients in a Saucepan
In the saucepan combine the white chocolate chips the 14 oz can of sweetened condensed milk and half of the butter cut into cubes. A heavy-bottomed pan prevents hot spots and drama. Keep your eyes on the pot.
Melt Gently Over Low Heat
Place the saucepan over low to medium-low heat. Stir constantly and patiently until the mixture is smooth glossy and all the chips melt. This takes about 8 to 12 minutes. Do not walk away or you will regret it.
Remove from Heat and Enhance Flavors
Once smooth remove the saucepan from heat. Stir in the vanilla and the pinch of salt until fully incorporated. You want a warm luscious base that smells like a cozy holiday candle.
Achieve the Right Consistency
The fudge should be thick but still pourable. It should hold shape on a spoon yet drip slowly. If it looks too thin return to very low heat for another minute or two stirring constantly.
Divide the Fudge Base
Carefully split the warm white fudge mixture evenly into two medium bowls. This makes the red and white parts of the swirl. Equal portions keep the marbling balanced.
Add Peppermint Extract to Both Portions
To one bowl add 1 teaspoon of peppermint extract and stir. To the other bowl add the remaining 1/2 to 1 teaspoon of peppermint extract and stir. Mixing mint into both portions ensures every bite tastes like peppermint.
Color One Portion Red
In one bowl add 1 to 2 drops of red gel food coloring. Stir well and add more drops one at a time until you get a festive red. Mix until the color is even. Go easy you can always add more.
Keep Warm Briefly
Make sure both bowls stay warm and pliable. If your kitchen is cold place the bowls over a pot of warm water for a minute and stir gently to loosen them up. You want spoonable fudge for the next step.
Alternate Spoonfuls of Fudge
Take the prepared pan and drop alternating spoonfuls of white peppermint fudge and red peppermint fudge into the pan. Spread them across in a checkerboard or polka dot pattern. Aim for even coverage.
Gently Spread and Fill
After the initial dollops gently spread the mixture to fill gaps and create a relatively even layer. Continue adding alternating spoonfuls until both bowls are used up. Keep it fun not perfect.
Create the Peppermint Swirl
Grab a skewer butter knife or spoon handle. Insert it to the bottom and drag it through the fudge in a swirling figure eight or zig zag motion. Just a few passes will marble the colors. Do not overmix.
Sprinkle with Crushed Peppermints
Right after swirling and while the fudge is still tacky sprinkle the crushed peppermint candies over the surface. Press them down slightly so they stick. This adds texture flavor and looks fancy.
Chill to Set
Transfer the pan carefully to the refrigerator. Chill for at least 3 to 4 hours or overnight for best results. Chilling firms the fudge and gives you clean cuts. Loosely cover with plastic wrap once chilled.
Lift and Cut
When firm use the parchment overhangs to lift the slab onto a cutting board. Cut into 1 to 1.5 inch squares with a sharp knife. For neat slices warm the knife under hot water dry and wipe between cuts.
Storage
Store in an airtight container at room temperature for up to one week or refrigerate for up to two weeks. If refrigerated let the pieces sit out for 15 to 20 minutes before serving. Freeze wrapped pieces for 2 to 3 months and thaw in the fridge.

Common Mistakes to Avoid

Thinking you can multitask and wander off while melting chocolate. Nope. Stir constantly or face grainy mess.
Using almond bark and pretending it is the same thing. It is not. White chocolate wins here.
Drowning the whole batch in peppermint extract. A little goes a long way. Start small.
Skipping the parchment. Cutting fudge out of a pan is a nightmare without it. Trust me.
Over swirling until you get one sad muddy color. Stop when it looks pretty not perfect.

Alternatives & Substitutions

No white chocolate chips handy Want a twist Use extra semi sweet chips and make a chocolate peppermint swirl instead. I like that option for the chocolate obsessed.
No peppermint extract Use a few drops of peppermint oil but be careful it is stronger. Start with less than you think.
Want vegan Try using vegan white chocolate and a non dairy condensed milk alternative. Texture will differ slightly but still tasty.
No crushed candy canes Use crushed peppermint baking bits or skip the crunch and sprinkle mini chocolate chips on top. Still festive.
Short on time Use a smaller pan for thicker fudge that sets faster. Just reduce the chilling time accordingly.

FAQ

Q Why did my white fudge seize up and look grainy
A Did you overheat it or walk away While white chocolate can be temperamental the usual culprit is too high heat. Keep it low and stir. If it gets grainy try adding a splash of cream and stirring gently to smooth it out.

Q Can I use almond bark instead of white chocolate
A Well technically yes but please do not. Almond bark has a waxier texture and less flavor. If you want real results use real white chocolate.

Q How long does fudge keep at room temperature
A About one week in an airtight container. If your place is hot store it in the fridge and let it sit out 15 minutes before eating.

Q Can I skip the red coloring
A Sure. The fudge still tastes amazing without color. The swirl just looks extra festive with a pop of red.

Q Can I make this with dark chocolate for both layers
A Absolutely. Make two chocolate batches add peppermint to both and swirl. That yields a richer version that chocoholics will love.

Q Will the crushed candy make the fudge soggy over time
A Not really. The candies add crunch and will soften a bit but keep texture. If you want them extra crunchy add them right before serving.

Q Can I freeze this
A Yes wrap pieces in parchment and freeze up to 3 months. Thaw in the fridge or at room temperature before serving.

Final Thoughts

There you have it your minty festive fudge that looks like effort but tastes like a miracle. This recipe is perfect for gifting stacking on cookie trays or sneaking a square when nobody is looking. Remember to keep heat low and swirl with gentle confidence. Now go impress someone or yourself with this sweet win. You earned it.

Conclusion

Want a few more ideas and variations to browse Check out this Peppermint Swirl Fudge guide at Peppermint Swirl Fudge – Emma’s Cake Studio and for a richer take peek at Double Chocolate Peppermint Fudge ~Sweet & Savory.