Welcome the holiday season with the most beautiful and delicious treat of all: Peppermint Swirl Fudge! This recipe delivers a creamy, melt-in-your-mouth texture with alternating layers of rich chocolate and bright, minty white chocolate, creating a stunning visual swirl that’s easy to achieve.
This festive two-toned fudge requires no candy thermometer, comes together quickly on the stovetop or in the microwave, and makes the perfect edible gift or party centerpiece.
Recipe Details
This is a classic condensed milk fudge recipe, made extra special and festive with two distinct flavors.
- Flavor Profile: A rich balance of dark or milk chocolate sweetness paired with a cool, refreshing blast of peppermint, which is amplified by crunchy candy cane bits.
- Texture: Incredibly smooth, soft, and creamy fudge that holds its shape, contrasted with a satisfying crunch from the crushed peppermints.
- Time Commitment: Requires about 15 minutes of active cooking and assembly time, followed by 2–3 hours (or overnight) of hands-off chilling time until set.
- Difficulty: Easy. The process is simple and requires only melting and stirring. The most involved step is working quickly when swirling the two flavors together.
What You’ll Need
This holiday fudge relies on just a few key ingredients: two different types of chocolate for the distinct flavors, salted butter for richness, and sweetened condensed milk as the non-negotiable base that creates the creamy, no-fail texture. Peppermint extract and crushed candy canes provide the quintessential holiday flair.
Ingredient Notes
A couple of notes on the specific ingredients we’re using to get this peppermint swirl fudge just right:
- White Chocolate – Use finely chopped white chocolate or white chocolate chips. Ensure it is high quality, as this forms the base of the peppermint portion.
- Semisweet Chocolate – You can choose semisweet or milk chocolate chips for the dark layer, depending on your preference for richness. Semisweet provides a darker contrast, while milk chocolate makes it sweeter.
- Salted Butter – Using salted butter ensures the fudge has a balanced flavor that isn’t overly sweet. The butter is divided between the two chocolate mixtures, adding necessary fat and richness.
- Sweetened Condensed Milk – This is the magic ingredient! Do not substitute this with evaporated milk or any other dairy product; the sugar and density of the condensed milk are what make this recipe work.
- Crushed Candy Canes – This provides the flavor and the required festive crunch. Reserve a tablespoon for the top to ensure a vibrant finish.
Add-ins and Substitutions
You can easily adjust the complexity of your Peppermint Swirl Fudge without changing the underlying method:
- Flavor Boost: Add 1/4 teaspoon of pure vanilla extract to the dark chocolate mixture before pouring it into the pan to deepen the overall chocolate flavor.
- Nutty Texture: While not traditional for this recipe, you could lightly fold in 1/4 cup of chopped, toasted pecans or walnuts into the dark chocolate mixture before swirling, for an added layer of crunch.
- Chocolate Swap: If you want a more intense chocolate contrast, use bittersweet chocolate chips for the dark layer instead of semisweet or milk chocolate chips.
How to Make Peppermint Swirl Fudge
The key to achieving this beautiful peppermint swirl is to work quickly once the chocolate mixtures are melted, as they set up fast!
1. Prepare the Pan
First, line an 8” square pan with a piece of parchment paper. Ensure the paper goes up the sides of the pan; this creates a sling that makes removing and cutting the set fudge simple and prevents it from sticking.
2. Melt the Dark Chocolate Base
In a small saucepan (if using the stovetop method) or a microwave-safe bowl, combine your semisweet or milk chocolate chips with 2 tablespoons of the salted butter and two-thirds of the can of sweetened condensed milk (the exact amount of the condensed milk is already accounted for in the instructions).
- Melt this mixture on low heat on the stovetop, stirring constantly, or in 5-second increments in the microwave.
- Remove the mixture from the heat just before it is fully smooth and continue mixing until it is completely melted and glossy. Set this mixture aside.
3. Prepare the Peppermint White Chocolate
Repeat the melting process with the remaining ingredients: combine the 1 ¼ cups of white chocolate, the remaining 2 tablespoons of butter, and the remaining sweetened condensed milk.
- Melt this mixture using the same gentle, constant stirring method.
- Once melted, stir in the 1/4 teaspoon of peppermint extract and 2 tablespoons of crushed candy canes or peppermints. Reserve a tablespoon of crushed candy canes for sprinkling on top. Mix well to fully combine the mint and candy bits.
4. Swirl and Set
Working quickly while both mixtures are still liquid and warm, dollop alternating spoonfuls of the dark chocolate and white chocolate mixtures into the lined pan until all of the mixture is used up.
- Pro Tip: To create a beautiful marble effect, drag a toothpick or a skewer gently through the dollops just once or twice. Do not over-swirl, or you will lose the distinct color contrast and end up with a single, light brown color.
- Top the fudge immediately with the remaining reserved crushed candy canes.
- Refrigerate the pan until the fudge is completely set, which takes about 2 to 3 hours or overnight.
5. Cut and Serve
Once the fudge is firm, remove it from the pan using the parchment paper sling and cut it into 36 pieces (I found dividing the pan into 6 rows and 6 columns gives a nice bite-sized piece).
- To get perfect, clean, professional slices every time, clean your knife in hot water between every cut.
Recipe Tips
- Stir Constantly: Whether using the stovetop or microwave, low heat and constant stirring are crucial. This prevents the chocolate from scorching or seizing, ensuring a smooth, creamy texture.
- Use a Hot Knife: The tip to clean your knife in hot water between cuts is non-negotiable for smooth edges, especially since the fudge has a very soft, dense texture.
- Don’t Over-Swirl: Less is more when creating the swirl. One or two gentle passes with a toothpick or knife will create the desirable marbled look. Too much swirling will blend the colors entirely.
- Use Parchment Paper: The parchment paper must go up the sides of the pan. This is essential for easy removal and clean, straight edges when cutting.
FAQs
Q: Why isn’t my fudge setting? A: Fudge made with sweetened condensed milk should set easily when chilled. If it remains too soft, it usually means the ratio was slightly off, or the fudge was removed from the heat too quickly. Ensure you chill it for the full 2–3 hours, or overnight, before attempting to cut.
Q: Can I use oil instead of butter? A: No, the recipe relies on the flavor and structure provided by the salted butter. Substituting with oil will change the texture and flavor significantly.
Q: What is the best way to crush the candy canes? A: Place the candy canes in a zip-top bag, seal it, and crush them using a rolling pin or a meat tenderizer until you have a fine powder and small, uniform chunks.
Q: How do I store the finished fudge? A: Once cut, store the fudge pieces in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Serving Suggestions
Peppermint Swirl Fudge is robust enough to be the star, but it pairs wonderfully with these complementary flavors:
- Edible Gifts: Cut the fudge into squares and place them in small festive boxes or cellophane bags for easy, elegant homemade holiday gifts.
- Dessert Board: Arrange the squares on a holiday dessert board with ginger cookies, shortbread, and bowls of fresh cranberries.
- Coffee & Tea: Serve alongside a warm beverage like black coffee, herbal tea, or a creamy vanilla chai.
- On Top of Ice Cream: Chop the fudge into small pieces and use them as a topping for vanilla ice cream or a chocolate milkshake.
Make This Recipe in Advance
This fudge is an ideal make-ahead holiday treat!
The Peppermint Swirl Fudge is best made 1 to 3 days in advance of serving. The chilling time is essential, so plan to make it the day before you need it. Once set and cut, the pieces will keep well in an airtight container at room temperature for about 5 days or in the refrigerator for up to two weeks.
Peppermint Swirl Fudge
- Total Time: 2 hours 35 minutes (includes chilling)
- Yield: 36 pieces 1x
- Diet: Vegetarian
Description
Welcome the holidays with this beautiful and delicious Peppermint Swirl Fudge! This no-fail recipe uses sweetened condensed milk to create a creamy, melt-in-your-mouth texture with contrasting layers of rich chocolate and bright, minty white chocolate. It requires no candy thermometer, comes together quickly on the stovetop, and is perfect for edible gifts or a stunning holiday centerpiece.
Ingredients
Peppermint Swirl Fudge
- 1 1/4 cups finely chopped white chocolate or white chocolate chips
- 1 1/4 cups semisweet chocolate chips or milk chocolate chips
- 4 tablespoons salted butter, divided
- 1 can (14 oz, 300ml) sweetened condensed milk
- 1/4 teaspoon peppermint extract
- 1/3 cup crushed candy canes or peppermints, divided (about 5–7 large candy canes)
Instructions
Prepare the Pan
Line an 8-inch square pan with parchment paper, ensuring the paper extends over the sides to create a sling. This prevents sticking and makes the fudge easy to remove for cutting.
Melt the Dark Chocolate Base
In a small saucepan (or microwave-safe bowl), combine the semisweet chocolate chips, 2 tablespoons of the salted butter, and two-thirds of the can of sweetened condensed milk. Melt this mixture over low heat on the stovetop, stirring constantly, or in 5-second increments in the microwave. Remove from heat just before fully smooth and continue stirring until it is completely melted and glossy. Set aside.
Prepare the Peppermint White Chocolate
Repeat the melting process in a separate bowl or pan. Combine the 1 1/4 cups of white chocolate, the remaining 2 tablespoons of butter, and the remaining sweetened condensed milk. Melt gently, stirring constantly. Once melted, stir in the 1/4 teaspoon of peppermint extract and 2 tablespoons of the crushed candy canes. Mix well to combine.
Swirl and Set
Working quickly while both mixtures are still warm and liquid, use a spoon to dollop alternating portions of the dark chocolate and white chocolate mixtures into the lined pan until all of the fudge is used. Gently drag a toothpick or skewer through the dollops just once or twice to create a beautiful marble effect. Do not over-swirl.
Cut and Serve
Top the fudge immediately with the remaining reserved crushed candy canes. Refrigerate the pan until the fudge is completely set, which takes about 2 to 3 hours or overnight. Once firm, remove the fudge from the pan using the parchment paper sling and cut it into 36 bite-sized pieces. For perfect, clean slices, wipe your knife with hot water between every cut.
Notes
Don’t Over-Swirl: The key to the beautiful marble effect is minimal swirling. One or two gentle passes with a toothpick or knife is enough to create the desired contrast. Over-swirling will blend the colors into a single light brown color.
Stir Constantly: Use low heat and constant stirring when melting the chocolate mixtures. This is crucial for preventing the chocolate from scorching or seizing, ensuring a perfectly smooth, creamy texture.
Storage Instructions: Once cut, store the fudge pieces in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Confectionery
- Method: No-Bake, Stovetop/Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 126
- Sugar: 13g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0.1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 9mg
Keywords: peppermint swirl fudge, holiday fudge, Christmas candy, no-bake fudge, condensed milk fudge, two-toned fudge, easy dessert, edible gifts
