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Peppermint Swirl Fudge

Peppermint swirl fudge layers smooth chocolate and white chocolate with a red peppermint ribbon and crushed candy canes. Make it on the stovetop, swirl the layers together, and refrigerate until firm for neat, festive pieces.
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Prep Time 15 minutes
Cook Time 16 minutes
Chilling 2 hours 30 minutes
Total Time 3 hours 1 minute
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate fudge
  • 3 cups semisweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
For the peppermint swirl
  • 3 cups white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons unsalted butter
  • 0.5 teaspoon peppermint extract
  • 4 drops red gel food coloring
  • 0.33 cup candy canes crushed

Equipment

  • 1 9x9-inch square pan

Method
 

  1. Line a 9x9-inch square pan with parchment paper, leaving overhang on two sides for lifting out the fudge.
Make the chocolate fudge
  1. Combine the semisweet chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat, stirring constantly for 5–8 minutes until smooth.
  2. Remove the pan from the heat and stir in the vanilla extract.
  3. Spread the chocolate mixture evenly in the prepared pan.
Make the peppermint swirl
  1. Combine the white chocolate chips, sweetened condensed milk, and butter in the same saucepan over low heat, stirring constantly for 5–8 minutes until smooth.
  2. Remove the pan from the heat and stir in the peppermint extract.
  3. Transfer half of the mixture to a small bowl.
  4. Stir the red gel food coloring into that portion.
Swirl and chill
  1. Spoon dollops of the white and red mixtures over the chocolate layer.
  2. Gently swirl them together with a knife.
  3. Sprinkle the crushed candy canes evenly over the top.
  4. Press the candy canes gently into the fudge.
  5. Refrigerate for 2–3 hours until firm.
  6. Lift the fudge from the pan and cut it into 36 pieces.

Notes

For clean cuts, use the parchment overhang to lift the fully firm fudge from the pan and wipe the knife between cuts. Store in an airtight container in the refrigerator for up to 2 weeks; it freezes well for up to 2 months. For a dairy-free version, use dairy-free chocolate chips, dairy-free sweetened condensed milk, and plant-based butter.