Peppermint Swirl Fudge

Why You’ll Love This Recipe

I love how easy this fudge is to make with minimal ingredients and no need for a candy thermometer. The peppermint extract gives it a cool, refreshing touch, while the chocolate layers provide the perfect balance of richness and sweetness. The crushed peppermint candy on top adds crunch and visual flair, making each square look like a little holiday jewel. Plus, I can make it ahead and keep it chilled until I’m ready to serve or gift it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• sweetened condensed milk

• white chocolate chips

• semi-sweet chocolate chips

• peppermint extract

• crushed peppermint candies or candy canes

• red food coloring (optional)

Directions

1. I line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang for easy lifting, and lightly spray it with cooking spray.

2. I melt the semi-sweet chocolate chips with half of the sweetened condensed milk, either over a double boiler or in the microwave in 30-second bursts, stirring until smooth.

3. I spread the melted chocolate evenly into the prepared pan and refrigerate it for about 10 minutes to let it set.

4. In another bowl, I melt the white chocolate chips with the remaining condensed milk. Once smooth, I stir in the peppermint extract and a few drops of red food coloring for a festive swirl effect.

5. I pour the peppermint white chocolate mixture over the chilled chocolate layer and use a knife or toothpick to gently swirl the layers together.

6. I sprinkle the crushed peppermint candies on top, pressing them in slightly.

7. I refrigerate the fudge for at least 4 hours or overnight until it’s completely set.

8. Once firm, I lift the fudge out using the parchment overhang and slice it into squares.

Servings and timing

This recipe makes 36 small squares and takes about 4 hours and 15 minutes total, including chill time. It only needs about 15 minutes of active prep.

Variations

• I substitute dark chocolate chips for the semi-sweet chocolate if I want a deeper cocoa flavor.

• For a more colorful swirl, I use green food coloring along with the red.

• I leave out the food coloring entirely for a simple, creamy peppermint look.

• I add a few drops of almond extract to the chocolate layer for a twist.

• I use dairy-free chocolate chips and coconut condensed milk for a vegan version.

Storage/Reheating

I store the fudge in an airtight container in the fridge for up to 2 weeks. For longer storage, I freeze it in layers separated by parchment paper for up to 2 months. I thaw frozen pieces in the fridge before serving. I don’t reheat this fudge—it’s best served chilled or at room temperature.

FAQs

Can I make this without a double boiler?

Yes, I often melt the chocolate in the microwave in short bursts (about 30 seconds each), stirring in between until smooth. It’s quick and easy.

Does the food coloring affect the flavor?

No, it’s purely for appearance. I use just a few drops to create a red swirl effect. I can leave it out if I prefer.

Why is my fudge too soft to cut?

It likely needs more time in the fridge. I let it chill for at least 4 hours or overnight for best results. Using a warm knife also helps with cleaner cuts.

Can I use peppermint oil instead of extract?

Yes, but I use it sparingly. Peppermint oil is much more concentrated, so just a drop or two will do.

Is this fudge very sweet?

It is sweet, as most fudge recipes are. To balance it, I sometimes use dark chocolate instead of semi-sweet and reduce the amount of peppermint candies on top.

Conclusion

Peppermint Swirl Fudge is one of my favorite holiday desserts—it’s festive, rich, and so easy to make. I love how the layers of chocolate and peppermint swirl together beautifully, making it as pretty as it is delicious. Whether I’m gifting it or setting it out on a dessert tray, it never fails to bring smiles.