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Peppermint Swirl Fudge

Peppermint Swirl Fudge

Decadent peppermint swirl fudge, perfect for the holidays! Easy to make with simple ingredients and a beautiful marbled appearance.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 14 ounces Sweetened Condensed Milk
  • 12 ounces Semi-Sweet Chocolate Chips
  • 1/2 cup Heavy Cream
  • 1 teaspoon Peppermint Extract
  • 1/2 cup Crushed Candy Canes Reserve some for garnish
  • 1/4 teaspoon Sea Salt Optional, enhances the chocolate flavor

Equipment

  • Double Boiler or heat-safe bowl
  • 8x8 inch baking pan
  • Whisk
  • Spatula
  • Knife or toothpick

Method
 

Instructions
  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a double boiler or heat-safe bowl set over a pan of simmering water, combine chocolate chips and heavy cream. Stir constantly until melted and smooth.
  3. Remove from heat and stir in sweetened condensed milk, peppermint extract, and salt (if using) until well combined.
  4. Pour half of the chocolate mixture into the prepared pan and spread evenly. Sprinkle half of the crushed candy canes over this layer.
  5. Pour the remaining chocolate mixture over the candy canes and spread evenly. Gently swirl the remaining crushed candy canes throughout the top layer using a knife or toothpick.
  6. Refrigerate for at least 2 hours, or until firm.
  7. Lift the fudge out of the pan using the parchment paper overhang. Cut into squares and garnish with extra crushed candy canes, if desired.

Notes

Store leftover fudge in an airtight container in the refrigerator for up to a week. For a richer peppermint flavor, use peppermint oil instead of extract (use a very small amount, as oil is much stronger than extract).