Ingredients

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

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

½ cup crushed peppermint candies or candy canes

Instructions

Step 1: Prep the pan by lining an 8×8-inch square pan with parchment paper, leaving an overhang on two sides to lift the fudge out easily. Lightly coat with nonstick spray and place it on a flat surface.

Step 2: Make the chocolate fudge base. In a heatproof bowl, combine chocolate chips, butter, and room temperature sweetened condensed milk. Set the bowl over a pot of simmering water, stirring constantly until melted and smooth. Remove from heat, then stir in peppermint extract and a pinch of salt.

Step 3: Make the peppermint swirl layer. In a separate heatproof bowl, combine white chocolate chips, butter, and condensed milk. Melt gently over a double boiler, stirring until fully smooth. Stir in peppermint extract and 1–2 drops of red gel food coloring. Swirl gently with a spoon to create streaks without fully blending the color.

Step 4: Layer and swirl. Pour about three-quarters of the chocolate mixture into the prepared pan and spread evenly. Drop spoonfuls of the red peppermint mixture across the surface, then add the remaining chocolate mixture in the gaps. Use a knife or skewer to gently swirl the two mixtures together, creating figure-eight patterns without overmixing.

Step 5: Add the topping by sprinkling crushed peppermint candies evenly over the fudge surface. Press gently to help them stick.

Step 6: Chill and set. Refrigerate the pan for at least 3 hours until the fudge is firm. Lift the fudge out of the pan using the parchment overhang and cut into 25 squares with a sharp knife.

Tips & Variations

Use high-quality chocolate and real white chocolate chips for the best flavor and texture.

Adjust the amount of peppermint extract to suit your taste, but be careful not to overpower the chocolate.

For a more dramatic swirl, use a toothpick or skewer to make intricate patterns before chilling.

Substitute crushed candy canes with crushed peppermint baking chips if you prefer a less crunchy topping.

FAQs

Can I use almond bark instead of white chocolate for the peppermint swirl?

It’s best to use real white chocolate because almond bark has a different texture and flavor that may affect the fudge’s creaminess and taste.

How do I prevent the fudge from becoming grainy?

Stir the chocolate mixture gently and avoid overheating it during melting to keep it smooth. Also, use room temperature sweetened condensed milk to promote even melting.