Peppermint Swirl Fudge Recipe tastes like creamy white chocolate meets cool peppermint crunch with festive red ribbons in every bite. It suits holiday treat lovers and beginner candy makers, and it takes about 15 minutes on the stove plus 2 hours to set. I learned this in a tiny apartment kitchen and still stash a secret corner piece for myself.
Easy Peppermint Swirl Fudge Recipe
Peppermint Swirl Fudge Recipe uses simple pantry staples and needs no candy thermometer. You melt white chocolate with sweetened condensed milk, swirl in color, and chill. The method stays steady and forgiving, so you get consistent results.
You handle everything on low heat, which keeps the white chocolate smooth. A parchment-lined pan makes the lift-out simple. The red swirl looks fancy, but a toothpick does the trick in seconds.
Ingredients You Need
- White chocolate 24 ounces, chopped or chips
- Sweetened condensed milk 1 can, 14 ounces
- Unsalted butter 2 tablespoons
- This adds silkiness and helps the candy set cleanly.
- Peppermint extract 1 teaspoon
- Substitution: use 1 teaspoon peppermint bakery emulsion for stronger flavor; start with 1/2 teaspoon and adjust.
- Fine sea salt pinch
- This balances sweetness.
- Red gel food coloring 3 to 5 drops
- Use gel, not liquid, to avoid thinning the fudge.
- Crushed peppermint candies or candy canes 1/2 cup
- Shortcut: buy pre-crushed peppermint in a bag. For DIY, blitz in a bag with a rolling pin.
- Optional: vanilla extract 1/2 teaspoon for rounder flavor
Equipment:
- 8-inch square metal pan
- Parchment paper with overhang
- Medium heavy-bottomed saucepan
- Heatproof silicone spatula
- Zip-top bag and rolling pin for crushing candy
- Toothpick or skewer for swirling
- Sharp chef’s knife or bench scraper
How to Make Peppermint Swirl Fudge
- Prep: 10 minutes
- Cook: 10 minutes
- Total: about 2 hours 20 minutes, including setting
- Line the pan with parchment, leaving two flaps to lift the fudge out later. Crush the peppermint and set it aside.
- Add white chocolate, sweetened condensed milk, butter, and salt to the saucepan. Set the heat to low. Stir slowly and constantly until almost melted, then remove from heat and keep stirring until smooth.
- Stir in peppermint extract and vanilla, if using. The mixture should look glossy and thick.
- Scoop out about 1/4 cup of the warm fudge into a small bowl. Tint it with red gel food coloring.
- Pour the remaining white fudge into the lined pan. Tap the pan gently to level. Spoon the tinted red fudge over the surface in small pools.
- Swirl the red pools with a toothpick using gentle figure eights. Stop when you see clean ribbons.
- Sprinkle crushed peppermint over the top and lightly press so it adheres.
- Chill the pan uncovered for 20 minutes, then cover and chill until firm, about 2 hours.
- Lift the slab out by the parchment. Warm a knife under hot water, dry it, and cut into 25 to 36 squares, wiping the blade between cuts.
Tips & Common Mistakes
- Keep the heat low to prevent scorching or seized chocolate.
- Use real white chocolate with cocoa butter for the smoothest melt.
- Add peppermint extract off the heat to keep the texture silky.
- Choose gel food color so the base stays thick and swirls cleanly.
- Avoid water in the pan or on tools, since even a drop can stiffen melted chocolate.
- Crush peppermint to small bits, not dust, for crunch without jagged shards.
- Line the pan with parchment and leave overhang for an easy lift.
- If the mixture thickens too fast, warm it gently on low and stir until smooth.
- Cut with a warm, dry knife for tidy edges and fewer candy crumbles.
- Store the fudge away from humidity so the peppermint topping stays crisp.
Variations I’ve Tried
- Double mint: fold in 1/2 cup chopped Andes mints and keep the red swirl on top.
- Cookies and cream peppermint: stir in 1 cup crushed chocolate sandwich cookies and skip the candy topping.
- Mocha peppermint: whisk 1 teaspoon instant espresso into the condensed milk before melting for a latte vibe.
- Dark-and-white swirl: swap half the white chocolate for dark chocolate and swirl the two bases instead of red.
- Marshmallow crunch: fold in 1 cup mini marshmallows at the end for a rocky road twist.
How to Serve Peppermint Swirl Fudge
Set the fudge on a dessert board with gingerbread, shortbread, and salty nuts for balance. Pair squares with hot cocoa, espresso, or peppermint tea. Pack pieces in mini candy cups for party trays or gift boxes. For an ice cream trick, chop a few squares and sprinkle over vanilla or chocolate scoops.
Make-Ahead and Storage
Store squares in an airtight container with parchment between layers. Keep at cool room temperature for up to 5 days or refrigerate for up to 2 weeks. Freeze for up to 2 months, then thaw overnight in the fridge to avoid surface moisture. Serve at room temperature for the best texture; no reheating needed.
Nutrition Information
Approximate per square, based on 36 pieces: Values vary by brand and portion size.
- Calories: 150
- Fat: 7 g
- Carbohydrates: 20 g
- Protein: 2 g
- Sodium: 45 mg
- Added sugar: 18 g
Peppermint Swirl Fudge Recipe
Ingredients
Instructions
- Line an 8-inch square pan with parchment paper.
- In a saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir until melted and smooth.
- Remove from heat and stir in peppermint extract.
- Pour the mixture into the prepared pan and smooth the top.
- Add several drops of red gel food coloring over the top and use a knife or toothpick to swirl gently for a marbled effect.
- Sprinkle crushed peppermint candies evenly on top.
- Refrigerate for at least 2 hours, or until firm.
- Lift the fudge out using the parchment paper, cut into squares, and serve.