Festive Peppermint Swirl Fudge.

There is a specific nostalgia associated with the snap of a candy cane and the smooth, buttery melt of holiday fudge. While traditional fudge often requires a candy thermometer and a fair amount of patience, this peppermint swirl version is designed to be accessible without sacrificing that professional, confectionary finish. It’s the kind of treat that looks like it spent hours in a marble-slab creamery, but it actually comes together in about fifteen minutes on your stovetop.

What makes this recipe stand out is the balance of fats. By using a base of white chocolate and sweetened condensed milk, we create a canvas that is rich and creamy, which perfectly offsets the sharp, cooling sensation of peppermint oil. The visual appeal of the red “swirl” against the snowy white background makes it a centerpiece for any dessert platter or a thoughtful, hand-wrapped gift for neighbors and friends.

Ingredients

To achieve the smoothest texture, avoid using standard white chocolate chips found in the baking aisle, as they often contain stabilizers that prevent a clean melt. Instead, opt for high-quality white chocolate baking bars.

White Chocolate: 18 oz (about 3 standard baking bars), finely chopped.
Sweetened Condensed Milk: 1 can (14 oz). Ensure you don’t accidentally buy evaporated milk, as they are not interchangeable.
Unsalted Butter: 2 tablespoons, cut into small cubes.
Peppermint Extract: 1 ½ teaspoons. A little goes a long way, so measure carefully.
Vanilla Extract: ½ teaspoon (this rounds out the sharp mint with a creamy finish).
Salt: A tiny pinch of fine sea salt to balance the sweetness.
Red Food Coloring: 3–4 drops of gel food coloring. Gel is preferred over liquid to avoid thinning the fudge.
Candy Canes: 3–4 large canes, crushed into small bits for topping.

Instructions

Prepare the Pan

Line an 8×8-inch square baking pan with parchment paper. Make sure the paper extends over the edges; these “handles” will allow you to lift the set fudge out of the pan easily, ensuring you can cut perfect, clean squares later on.

Melt the Base

Using a double boiler (or a heat-proof bowl set over a pot of simmering water), combine the chopped white chocolate, sweetened condensed milk, and butter. Stir constantly with a rubber spatula. White chocolate is temperamental and can scorch or seize if it gets too hot, so keep the heat low and stay patient. Once the mixture is completely smooth and glossy, remove it from the heat.

Flavor and Divide

Immediately stir in the peppermint extract, vanilla, and salt. Now, work quickly before the fudge begins to set. Pour about ¾ of the white mixture into your prepared baking pan and smooth the top with your spatula.

Create the Swirl

Add the red gel food coloring to the remaining ¼ of the fudge left in the bowl and stir until you have a vibrant, uniform red. Drop spoonfuls of the red fudge onto the white base in the pan. Using a toothpick or the tip of a butter knife, gently swirl the red into the white using a figure-eight motion. Be careful not to over-mix, or you’ll end up with a solid pink fudge rather than a distinct swirl pattern.

Add the Crunch

Sprinkle the crushed candy cane pieces over the top while the fudge is still tacky. Gently press down on the candy bits with the palm of your hand to ensure they stick.

Set and Chill

Let the fudge sit at room temperature for 30 minutes, then transfer it to the refrigerator to chill for at least 3 hours, or ideally overnight. Once firm, lift it out using the parchment handles and slice into 1-inch squares using a sharp knife dipped in hot water.

Flavor and Texture Notes

The texture of this fudge is dense and velvety. Unlike cocoa-based fudge which can sometimes feel grainy, the white chocolate base creates a truffle-like consistency that dissolves slowly on the tongue.

The flavor starts with a hit of sweet, milky vanilla followed by the clean, bracing punch of peppermint. The crushed candy canes on top are essential—not just for the look, but for that sudden, sugary crunch that breaks up the softness of the fudge. It’s a bright, refreshing dessert that feels lighter than its chocolate counterparts.

Tips and Variations

The Chocolate Layer: If you want a more complex flavor, you can make a bottom layer of dark chocolate fudge and top it with the peppermint white chocolate swirl.
Extract Quality: Always use “pure” peppermint extract rather than “imitation” if possible. The flavor is much cleaner and lacks the medicinal aftertaste found in cheaper versions.
Crushing Candy Canes: The easiest way to crush candy canes without making a mess is to place them in a heavy-duty zip-top bag and gently tap them with a rolling pin or the back of a heavy spoon.
No-Hassle Melting: If you don’t have a double boiler, you can use a microwave at 50% power in 20-second bursts, stirring vigorously between each. Just be extremely careful not to overheat.

Storage and Make-Ahead

Fudge is the ultimate make-ahead holiday treat because its texture actually improves after a day of resting.

Refrigeration: Store in an airtight container in the fridge for up to 2 weeks. Use parchment paper between layers to prevent them from sticking.
Room Temperature: It can stay out on a serving platter for several hours, but it will soften. For the best “snap,” serve it slightly chilled.
Freezing: This fudge freezes beautifully. Wrap the entire block or individual squares tightly in plastic wrap and then foil. It will stay fresh for up to 3 months. Thaw in the refrigerator before serving.

Serving Suggestions

Hot Cocoa Garnish: Place a small square of peppermint fudge on a saucer next to a steaming mug of hot chocolate. It’s a sophisticated touch for a cozy evening.
Gift Tins: This fudge is sturdy enough to be packed into tins. Layer it with festive tissue paper for a professional-looking gift.
Dessert Board: Pair the fudge with dark chocolate truffles, salty pretzels, and fresh raspberries for a balanced holiday dessert board.

FAQ

Why did my white chocolate seize?

White chocolate seizes (turns clumpy and hard) if even a single drop of water gets into the bowl or if it is heated too quickly. Ensure all your tools are bone-dry before you start.

Can I use liquid food coloring?

It is possible, but not recommended. Liquid coloring is water-based and can cause the fudge to become grainy or prevent it from setting properly. Gel coloring provides a much deeper color with just a tiny amount.

My candy canes melted on top. What happened?

If the fudge is too warm or if the environment is very humid, the sugar in the candy canes can begin to dissolve. To prevent this, wait about 10 minutes for the fudge to cool slightly before adding the crushed candy.

Can I use marshmallow fluff?

Many fudge recipes use marshmallow fluff for a lighter texture. While you can add it, this specific recipe relies on the white chocolate and condensed milk for a denser, more traditional “confectionery” feel.

Conclusion

Peppermint Swirl Fudge is a testament to the fact that you don’t need a complicated list of ingredients to make something spectacular. It’s a bright, cheerful addition to any holiday tradition that appeals to both kids and adults alike. Once you see how simple it is to achieve that beautiful marbled effect, this will likely become your new signature holiday contribution.