Ingredients
For the Chocolate Layer
- 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
For the Peppermint Swirl Layer
- 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
For the Topping
- ½ cup crushed peppermint candies or candy canes
Instructions
- Prep the Pan: Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides to lift the fudge easily. Lightly coat the parchment with nonstick spray and place the pan on a flat surface to prepare for pouring the fudge layers.
- Make the Chocolate Fudge Base: In a heatproof bowl, combine 2 cups chocolate chips, 1 tablespoon unsalted butter, and the entire 14 oz can of room temperature sweetened condensed milk. Set this bowl over a pot of simmering water (double boiler) and stir constantly until the mixture is melted, smooth, and fully combined. Remove from heat and mix in ½ teaspoon peppermint extract and a pinch of salt for balanced flavor.
- Make the Peppermint Swirl Layer: In a separate heatproof bowl, combine 1 ½ cups white chocolate chips, ½ tablespoon unsalted butter, and ⅓ cup room temperature sweetened condensed milk. Melt gently over a double boiler, stirring frequently until smooth and creamy. Stir in ½ teaspoon peppermint extract and 1–2 drops of red gel food coloring. Stir just enough to incorporate the color while preserving streaks for a swirl effect.
- Layer and Swirl: Pour about three-quarters of the chocolate fudge mixture into the prepared pan and spread evenly. Then drop spoonfuls of the red peppermint white chocolate mixture randomly over the surface. Add the remaining chocolate mixture into the gaps. Using a knife or skewer, gently swirl the two mixtures together creating figure-eight patterns without fully blending them, ensuring a beautiful peppermint swirl.
- Add the Topping: Sprinkle ½ cup of crushed peppermint candies or candy canes evenly over the top of the swirled fudge surface. Press gently to help the candies adhere to the fudge layer.
- Chill and Set: Place the pan in the refrigerator and chill for at least 3 hours or until the fudge is completely set and firm. Once chilled, lift the fudge out of the pan using the parchment overhang and cut into approximately 25 squares with a sharp knife for serving or gifting.
Notes
- Use real white chocolate chips instead of almond bark to ensure a creamy texture and authentic flavor.
- Allow sweetened condensed milk to come to room temperature before melting to help create a smooth fudge mixture.
- Gently swirl the peppermint layer with the chocolate fudge base to create attractive marbled patterns without mixing the colors completely.
- Press crushed peppermint candies lightly on top to ensure they stick well and add a festive crunch.
- Store fudge in an airtight container in the refrigerator to maintain freshness for up to two weeks.
- Allow fudge to come to room temperature briefly before serving for the best texture and flavor experience.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
