Peppermint Fudge

Serves 36

10 mins prep

5 mins cook

15 mins total

This peppermint swirl fudge has both white and semisweet (or milk) chocolate, is ultra creamy and has a chewy fudgy texture. So easy to make with only a few ingredients. This fudge has a refreshing peppermint flavor and bits of peppermint candies add crunch and flavor. By swirling the fudge, each piece has a unique distribution of white and dark chocolate. This peppermint fudge is perfect for gifting and including in your Christmas cookie boxes. Instructions for making on a stovetop and in the microwave included.

2 servings

⅕ cupfinely chopped white chocolateor white chocolate chips 150g

⅕ cupsemisweet chocolate chipsor milk chocolate chips 150g

¼ tbspsalted butterdivided

⅕ can14 oz sweetened condensed milk 300 ml

⅕ tsppeppermint extract

⅕ cupcrushed candy canes or peppermintsabout 5-7 large candy canes or 15 peppermints

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Line an 8” square pan with a piece of parchment paper, making sure it goes up the sides so that the peppermint fudge doesn’t stick.

In a small saucepan (stovetop method) or a microwave safe bowl, combine semisweet or milk chocolate chips with 2 tablespoons of salted butter and ⅔ cup of sweetened condensed milk.

Mix together and melt on low heat on a stovetop, or 5 second increments in the microwave. Stir constantly! Remove from heat just before it’s fully smooth and keep mixing until smooth and completely melted.

⅕ 4 salted butter

⅕ 1 14 oz sweetened condensed milk

⅕ 1 semisweet chocolate chips

Repeat with white chocolate, 2 tablespoons of butter, and the remaining sweetened condensed milk. Once melted, add peppermint extract and crushed candy canes, reserving a tablespoon of crushed candy canes for sprinkling on top. Mix well to combine.

⅕ 1 finely chopped white chocolate

⅕ 4 salted butter

⅕ 1 14 oz sweetened condensed milk

⅕ ¼ peppermint extract

⅕ ⅓ crushed candy canes or peppermints

Working quickly while it’s still liquid, dollop alternating spoonfuls of chocolate and white chocolate mixture into the lined pan until all of the mixture is used up. Drag a toothpick through to swirl the two flavors together and top with remaining crushed candy canes.

Refrigerate until set, about 2-3 hours or overnight. Once firm, remove and cut into 36 pieces - I divided the pan into 6 rows and 6 columns. Clean your knife in hot water between every cut to get perfect, clean slices each time. Enjoy!