Description
This Peppermint Swirl Fudge is a rich and creamy treat combining layers of semi-sweet and white chocolate infused with peppermint flavor. The smooth, melt-in-your-mouth texture is enhanced by a delicate swirl pattern and a crunchy topping of crushed peppermint candies, making it a perfect festive dessert or gift.
Ingredients
Scale
Chocolate Base
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 can (about 7 oz) sweetened condensed milk
- 1 tablespoon unsalted butter
- Pinch of salt
Peppermint Swirl Layer
- 1 1/2 cups white chocolate chips
- 3/4 can (about 7 oz) sweetened condensed milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon peppermint extract
Topping
- 1/3 cup crushed peppermint candies
Instructions
- Prepare the Pan: Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment to prevent sticking.
- Melt Semi-Sweet Chocolate Layer: In a microwave-safe bowl, combine the semi-sweet chocolate chips, half of the sweetened condensed milk, 1 tablespoon of butter, and a pinch of salt. Microwave in 30-second bursts, stirring after each, until the mixture is completely smooth and melted.
- Melt White Chocolate Layer: In a separate bowl, melt the white chocolate chips together with the remaining sweetened condensed milk and 1 tablespoon butter. Stir continuously until smooth. Add peppermint extract and mix thoroughly.
- Assemble Fudge Layers: Pour the melted semi-sweet chocolate mixture into the prepared pan and spread evenly. Then, pour the white chocolate mixture over this layer. Using a skewer or knife, gently swirl the two layers together to create a marbled effect.
- Add Peppermint Topping: Sprinkle the crushed peppermint candies evenly over the top and gently press them into the surface to adhere.
- Chill to Set: Refrigerate the fudge for at least 3 hours or until it is firm to the touch.
- Slice and Serve: Once set, use the parchment paper overhang to lift the fudge from the pan. Slice into 36 small squares with a sharp knife and serve.
Notes
- For easy cutting, warm the knife under hot water and dry before slicing the fudge.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- Ensure the crushed peppermint candies are finely crushed to avoid large chunks disrupting the texture.
- You can substitute peppermint extract with peppermint oil but use sparingly as it is more concentrated.
- Allow fudge to come to room temperature for a few minutes before serving for the best texture and flavor release.
