Irresistibly Easy Peppermint Swirl Fudge Recipe for the Holidays
This Peppermint Swirl Fudge recipe combines rich chocolate with creamy swirls, perfect for the holidays.
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Servings: 24 pieces
Calories: 120kcal
Equipment
- double boiler
- 8x8-inch baking dish
- mixing bowls
- whisk
- spatula
Ingredients
For the Chocolate Base
- 2 cups dark or semi-sweet chocolate chips Choose semi-sweet for balanced taste; dark is richer.
- 1 tablespoon butter Ensures smooth melting.
- 14 oz sweetened condensed milk Room temperature to avoid seizing.
For the Swirl Layer
- 1.5 cups white chocolate chips High-quality for the best results.
- 1 teaspoon peppermint extract Measure carefully to avoid overpowering.
- a few drops red gel food coloring Avoid too much to keep chocolate white.
For the Topping
- 1 cup crushed peppermint candy Use candy canes for decoration.
Instructions
How to Make Peppermint Swirl Fudge
- Melt Chocolate Base: Use a double boiler to gently melt dark chocolate chips with butter and sweetened condensed milk until smooth and glossy.
- Prepare Swirl Layer: In a separate bowl, melt white chocolate with sweetened condensed milk. Stir until smooth, and add red gel coloring.
- Layer in Pan: Pour ¾ of the chocolate base into a lined baking dish and drop spoonfuls of the peppermint swirl layer on top.
- Swirl Together: Use a skewer to create figure-eight movements through the layers for a marbled effect.
- Top and Set: Add remaining chocolate base, create another swirl, sprinkle with crushed peppermint candy.
- Chill: Refrigerate uncovered for at least 3 hours until set.
- Cut and Serve: Use a hot knife to slice clean pieces and serve.
Notes
Keep fudge in an airtight container in the fridge for up to a week, or freeze for longer storage.
Nutrition
Serving: 1piece | Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 50mg | Sugar: 14g | Vitamin A: 200IU | Calcium: 30mg | Iron: 0.5mg