Peppermint Swirl Fudge (Printable)

Creamy white chocolate swirled with peppermint and candy canes

# What You'll 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

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, allowing the sides to overhang for easy removal.
02 - In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is melted and the mixture is smooth.
03 - Remove from heat and quickly stir in the peppermint extract.
04 - Pour about three-quarters of the mixture into the prepared pan and spread evenly with a spatula.
05 - To the remaining mixture, add a few drops of red gel food coloring and stir until evenly colored.
06 - Drop spoonfuls of the red mixture over the white layer. Use a knife or skewer to gently swirl the two colors together to create a marbled effect.
07 - Sprinkle crushed peppermint candies evenly over the surface, gently pressing them in.
08 - Refrigerate for at least 2 hours, or until fully set.
09 - Lift the fudge from the pan using the parchment paper. Cut into squares and serve.

# Helpful Tips:

01 -
  • It comes together in under 30 minutes of active time, leaving you more time for actually enjoying the season
  • The marble effect makes it look like you spent hours on something fancy, but the technique is surprisingly forgiving
  • That creamy white chocolate and bright peppermint combination somehow tastes exactly like Christmas feels
02 -
  • Low and slow is the secret here, high heat will seize the white chocolate and turn your fudge into a grainy disaster
  • Work quickly once you add the food coloring, the fudge starts setting up as it cools and becomes harder to swirl
  • Gel food coloring is nonnegotiable, liquid coloring can make the fudge too soft and it wont set properly
03 -
  • Let the fudge come to room temperature for about 10 minutes before cutting, cold fudge can crack and the knife marks will show
  • Use a sharp knife wiped clean between cuts for the cleanest edges, then run the knife under hot water and dry it for the smoothest slices

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