Peppermint Swirl Fudge
Rich and decadent peppermint swirl fudge, perfect for the holidays! Easy to make with simple ingredients and a beautiful swirl design.
Equipment
- Double boiler or heat-safe bowl
- 8x8 inch baking pan
- Whisk
- Spatula
- Knife or toothpick
Ingredients
Main Ingredients
- 14 ounces Sweetened condensed milk
- 12 ounces Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 1 teaspoon Peppermint extract
- 0.5 cup Crushed candy canes Reserve some for garnish
- 1/4 teaspoon Salt Enhances chocolate flavor
Instructions
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a double boiler or heat-safe bowl set over simmering water, combine chocolate chips, heavy cream, and salt. Stir until melted and smooth.
- Remove from heat and stir in sweetened condensed milk and peppermint extract until well combined.
- Pour half of the chocolate mixture into the prepared pan and spread evenly. Sprinkle half of the crushed candy canes over the chocolate layer.
- 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.
- Refrigerate for at least 2 hours, or until firm.
- 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
For a stronger peppermint flavor, add 1 1/2 teaspoons of extract. Store leftover fudge in an airtight container in the refrigerator for up to a week.