This peppermint swirl fudge has both white and semisweet (or milk) chocolate, is ultra creamy and has a chewy fudgy texture. So easy to make with only a few ingredients. This fudge has a refreshing peppermint flavor and bits of peppermint candies add crunch and flavor. By swirling the fudge, each piece has a unique distribution of white and dark chocolate. This peppermint fudge is perfect for gifting and including in your Christmas cookie boxes. Instructions for making on a stovetop and in the microwave included.
These Christmas thumbprint cookies are also perfect for gifting, and you can customize all of the flavors!
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❄️ Why you'll LOVE this recipe
- Easy: peppermint fudge is so quick and easy to make, you can omit the swirl and just make it with one type of chocolate to make it even easier!
- Peppermint flavor: Crushed candycanes (or peppermint candies) and peppermint extract give this fudge a perfect amount of refreshing peppermint flavor - without it tasting like toothpaste.
- Creamy and fudgy: The texture is so creamy with a fudgy bite. It holds its shape well while melting in your mouth.
- Perfect for gifting: Add this into Christmas cookie boxes or gift it on its own. Either way, it's sure to impress!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- White chocolate: I love using white chocolate bars instead of white chocolate chips because the white chocolate flavor is so much creamier and stronger! The texture is smoother as well. If you use white chocolate chips, make sure that they are labeled “white chocolate” and not “crème chips”.
- Semisweet chocolate chips: you can use milk chocolate chips, or chopped milk or dark chocolate instead.
- Peppermint extract: this gives the fudge a beautiful refreshing peppermint flavor. Don’t worry - it doesn’t make it taste like toothpaste!
- Crushed peppermints or candy canes: this adds a crunchy texture and even more peppermint flavor.
- Salted butter: I used salted butter because I love how the salt enhances the fudge flavor. If you use unsalted butter, add a pinch of salt into the fudge.
If peppermint is your favorite holiday flavor, you should try these easy peppermint shortbread cookies.
👩🍳 How to make peppermint swirl fudge
Prep: Line an 8” square pan with a piece of parchment paper, making sure it goes up the sides so that the peppermint fudge doesn’t stick.
Step 1: In a small saucepan (stovetop method) or a microwave safe bowl, combine semisweet or milk chocolate chips with 2 tablespoons of salted butter and ⅔ cup of sweetened condensed milk.
Mix together and melt on low heat on a stovetop, or 5 second increments in the microwave. Stir constantly! Remove from heat just before it’s fully smooth and keep mixing until smooth and completely melted.
Step 2: Repeat with white chocolate, 2 tablespoons of butter, and the remaining sweetened condensed milk. Add peppermint extract and crushed candy canes, reserving a tablespoon of crushed candy canes for sprinkling on top. Mix well to combine.
Step 3: Working quickly while it’s still liquid, dollop alternating spoonfuls of chocolate and white chocolate mixture into the lined pan until all of the mixture is used up. Drag a toothpick through to swirl the two flavors together and top with remaining crushed candy canes.
Step 4: Refrigerate until set, about 2-3 hours or overnight. Once firm, remove and cut into 36 pieces - I divided the pan into 6 rows and 6 columns. Clean your knife in hot water between every cut to get perfect, clean slices each time. Enjoy!
✔️ Expert fudge tips
- Don’t overheat the fudge: it’s best to take it off the heat right before it’s completely melted and let it melt the rest of the way. This prevents the fudge from curdling and becoming a lumpy, split mess.
- Mix frequently on low heat or in short bursts in the microwave: this helps ensure even melting and prevents the fudge from burning.
- Use a scale to measure the chocolate: this helps ensure that you get the perfect creamy, chewy, fudgy bite.
- Swirl the fudge together while it’s still warm: work quickly and gently reheat the fudge so that it swirls together perfectly.
🥄 Make ahead and storage
Fudge is great to make ahead because it needs about 2-3 hours to chill and set in the fridge.
Refrigerated, it will last up to 2 weeks in an airtight container! Freeze wrapped tightly or in an airtight container for up to 2 months. This fudge freezes really well.
🤶🏻 How to package fudge and homemade sweets
It's best to gift fudge and homemade sweets in tins because they're almost airtight! Line it with wax or parchment paper so that it doesn't stick. Ideally, you should place a piece of wax or parchment paper between each layer as well. Alternatively, place pieces of fudge into mini cupcake liners - this is a cute way of preventing them from sticking.
You can also use paper boxes which are much more affordable like these cardboard gingerbread house gift boxes. They're the perfect small size for homemade sweets and fudge! I lined the inside with a piece of parchment paper to prevent the fudge from sticking to the sides:
📖 Recipe FAQs
I prefer using white chocolate bars because they tend to be better quality, but you can also use white chocolate chips instead. Just make sure they’re not white crème chips!
Yes you can - substitute the other type of chocolate with your preferred and combine it all in one batch!
Measuring the ingredients well helps make sure the proportions are correct. Heat the fudge on low heat and stir constantly. This helps it melt evenly and prevents hot spots and burnt fudge.
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📖 Recipe
Peppermint Fudge
Equipment
- 2 saucepans or microwave safe bowls
- treat boxes optional, for gifting
Ingredients
- 1 ¼ cups finely chopped white chocolate or white chocolate chips 150g
- 1 ¼ cups semisweet chocolate chips or milk chocolate chips 150g
- 4 tablespoons salted butter divided
- 1 can 14 oz sweetened condensed milk 300 ml
- ¼ teaspoon peppermint extract
- ⅓ cup crushed candy canes or peppermints about 5-7 large candy canes or 15 peppermints
Instructions
- Line an 8” square pan with a piece of parchment paper, making sure it goes up the sides so that the peppermint fudge doesn’t stick.
- In a small saucepan (stovetop method) or a microwave safe bowl, combine semisweet or milk chocolate chips with 2 tablespoons of salted butter and ⅔ cup of sweetened condensed milk. Mix together and melt on low heat on a stovetop, or 5 second increments in the microwave. Stir constantly! Remove from heat just before it’s fully smooth and keep mixing until smooth and completely melted.4 tablespoons salted butter, 1 can 14 oz sweetened condensed milk, 1 ¼ cups semisweet chocolate chips
- Repeat with white chocolate, 2 tablespoons of butter, and the remaining sweetened condensed milk. Once melted, add peppermint extract and crushed candy canes, reserving a tablespoon of crushed candy canes for sprinkling on top. Mix well to combine.1 ¼ cups finely chopped white chocolate, 4 tablespoons salted butter, 1 can 14 oz sweetened condensed milk, ¼ teaspoon peppermint extract, ⅓ cup crushed candy canes or peppermints
- Working quickly while it’s still liquid, dollop alternating spoonfuls of chocolate and white chocolate mixture into the lined pan until all of the mixture is used up. Drag a toothpick through to swirl the two flavors together and top with remaining crushed candy canes.
- Refrigerate until set, about 2-3 hours or overnight. Once firm, remove and cut into 36 pieces - I divided the pan into 6 rows and 6 columns. Clean your knife in hot water between every cut to get perfect, clean slices each time. Enjoy!
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