Peppermint Swirl Fudge – Creamy, Festive, and Foolproof

Introduction

This peppermint swirl fudge is a dreamy holiday treat that combines creamy white chocolate with crushed candy canes and a stunning red peppermint swirl. It’s rich, smooth, and full of cool peppermint flavor — perfect for Christmas gifting, cookie trays, or holiday dessert spreads.

Best of all? It’s a no-bake, microwave-friendly recipe that comes together in minutes with just a handful of ingredients. Whether you’re a seasoned baker or a holiday treat novice, this peppermint fudge is practically foolproof and always a crowd-pleaser.

Ingredients Overview

Sweetened Condensed Milk

This is the base of the fudge and provides sweetness, structure, and creaminess.

• Use full-fat sweetened condensed milk for best texture.
• Avoid evaporated milk — it’s not a substitute here.

White Chocolate

The key to a smooth, melt-in-your-mouth fudge.

• Use high-quality white chocolate chips or baking bars.
• Chop bars finely for even melting.
• Avoid candy melts — they don’t behave the same way.

Peppermint Extract

Adds a cool, refreshing flavor that complements the sweet white chocolate.

• Use pure peppermint extract, not mint extract (which can taste like spearmint).
• A little goes a long way — too much can overpower.

Red Food Coloring

For that beautiful swirl effect.

• Gel food coloring works best — vibrant color without thinning the fudge.
• Use a toothpick to drag and swirl for a marble effect.

Crushed Candy Canes

For crunch, color, and festive flair.

• Crush gently in a zip-top bag using a rolling pin — not too fine.
• Sprinkle on top just before setting to keep them crisp and colorful.

Butter (Optional)

A small amount of butter can help with texture and gloss, but it’s optional in this version.

Step-by-Step Instructions

1. Line the Pan

• Line an 8×8-inch square baking dish with parchment paper or foil.
• Lightly grease for easy removal later.

2. Melt the Base

In a microwave-safe bowl or on the stovetop:

• Combine 3 cups white chocolate chips and 1 (14 oz) can of sweetened condensed milk.
• Microwave in 30-second bursts, stirring between each, until smooth and fully melted.
• Stir in ½ tsp peppermint extract (taste and add up to ¾ tsp if needed).

3. Swirl the Color

• Pour the fudge mixture into the prepared pan.
• Drop small dots of red gel food coloring on top (start with 4–6 drops).
• Use a toothpick or knife to swirl gently into a marbled pattern.

Don’t overmix or the entire batch may turn pink.

4. Top with Candy Canes

• Sprinkle ¼–⅓ cup crushed candy canes over the top.
• Press gently so they adhere without sinking.

5. Chill

• Refrigerate the fudge for at least 3 hours, or until firm enough to slice.
• Once set, lift out of the pan and cut into squares.

Tips, Variations & Substitutions

• Add Texture: Stir in mini marshmallows or chopped chocolate before spreading in the pan.
• Chocolate Swirl: Drop in melted dark chocolate and swirl with the white base for a two-tone effect.
• Layered Fudge: Let half the white layer set, then add a pink layer on top for a stacked look.
• No Food Coloring? Just skip it — the flavor is still festive without the swirl.
• Make Ahead: Stores well in the fridge for 1–2 weeks or freeze for up to 3 months.

Serving Ideas & Occasions

Peppermint swirl fudge is perfect for:

• Holiday cookie platters
• Gifting in treat boxes or jars
• Christmas Eve dessert tables
• Winter wedding favors or potlucks

Pair with:

• Hot cocoa or peppermint mocha
• Gingerbread cookies for a flavor contrast
• Chocolate bark or truffles for a candy tray

Its creamy texture and cool mint flavor make it a refreshing yet indulgent treat.

Nutritional & Health Notes

While this is a rich, sweet treat, it’s:

• Naturally gluten-free
• Easy to portion control — a little square goes a long way
• Made without eggs or flour, making it allergy-friendly for many

For lighter fudge:

• Use reduced-sugar white chocolate (if available)
• Cut into smaller bite-sized squares
• Reduce the peppermint candy topping if needed

FAQs

Q1: Can I make this fudge without a microwave?

Yes — melt the chocolate and condensed milk together in a heatproof bowl over a saucepan of simmering water (double boiler method).

Q2: Why did my fudge turn grainy?

Overheating the chocolate can cause it to seize. Melt gently in short bursts and stir well.

Q3: Can I freeze peppermint fudge?

Yes. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Q4: Can I use almond bark instead of white chocolate?

You can, but the flavor and texture will be slightly different. Choose a high-quality brand for best results.

Q5: How long will it last?

Store in an airtight container in the refrigerator for up to 2 weeks. Keep layers separated with wax paper.

Q6: Can I make this dairy-free?

Try using dairy-free white chocolate chips and coconut condensed milk. Results may vary slightly in firmness.

Q7: Can I double the batch?

Yes — use a 9×13-inch pan instead of 8×8. Increase setting time in the fridge to ensure it firms up.

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