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Peppermint Swirl Fudge

A decadent, no-bake holiday fudge featuring swirls of rich semi-sweet and creamy white chocolate, infused with peppermint and topped with crushed candy canes.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings: 36 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Fudge Base
  • 2 cups semi-sweet chocolate chips high quality
  • 1 cup white chocolate chips high quality with cocoa butter
  • 1 can (14 oz) sweetened condensed milk divided
  • 1.5 tsp vanilla extract divided
  • 1 tsp peppermint extract
  • 1 pinch salt
Topping
  • 0.5 cup candy canes crushed

Equipment

  • 8x8 inch baking pan
  • Microwave-safe bowls
  • Parchment paper
  • Spatula

Method
 

  1. Line an 8x8 inch square baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal. Grease lightly.
  2. In a medium microwave-safe bowl, combine semi-sweet chocolate chips, pinch of salt, and 1 cup (approx. 2/3 of the can) of sweetened condensed milk.
  3. In a smaller microwave-safe bowl, combine white chocolate chips and the remaining sweetened condensed milk.
  4. Microwave the semi-sweet mixture in 30-second intervals, stirring in between, until melted and smooth. Stir in 1 tsp vanilla extract.
  5. Microwave the white chocolate mixture in 20-second intervals, stirring carefully, until melted. Stir in remaining 1/2 tsp vanilla and the peppermint extract.
  6. Pour the dark chocolate mixture into the prepared pan, spreading lightly.
  7. Dollop spoonfuls of the white chocolate mixture on top of the dark chocolate.
  8. Use a knife or skewer to gently swirl the two chocolates together to create a marbled effect. Do not over-mix.
  9. Immediately sprinkle crushed candy canes over the top, pressing them gently into the fudge.
  10. Refrigerate for at least 2 hours or until firm. Lift out using parchment handles and cut into squares.

Notes

Store in the refrigerator for best texture. Total time includes 2 hours of chilling. Be careful not to overheat the white chocolate as it seizes easily.