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Creamy Peppermint Bark Fudge with White Chocolate Swirl

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This creamy, dreamy, ridiculously easy peppermint bark fudge combines a rich white chocolate fudge base with a sweet white chocolate swirl and crunchy candy cane pieces. Perfect for holiday gifting, cookie exchanges, or whenever you need a quick and delicious minty treat.

Ingredients

Scale
  • 3 cups white chocolate chips (preferably Ghirardelli or Guittard)
  • 1 can (14 ounces) sweetened condensed milk (full-fat)
  • 2 tablespoons unsalted butter
  • 1 teaspoon peppermint extract (pure extract, not oil)
  • 1/4 teaspoon salt
  • 1/2 cup white chocolate chips (for swirl)
  • 1 tablespoon coconut oil or vegetable shortening (for swirl)
  • 1/2 cup crushed candy canes or peppermint candies (about 6–8 regular-sized candy canes)
  • Optional: 1/4 cup additional crushed candy canes for garnish

Instructions

  1. Prep your pan. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or cooking spray.
  2. Crush your candy canes. Place candy canes in a sturdy zip-top bag and crush with a rolling pin or meat mallet to a mix of small pieces and some powder. Set aside about 1/4 cup for garnish.
  3. Start the fudge base. In a medium saucepan over low heat, combine 3 cups white chocolate chips, sweetened condensed milk, and butter. Stir constantly until completely smooth, glossy, and slightly thickened (about 5-7 minutes). Remove from heat immediately.
  4. Add the peppermint. Stir in the peppermint extract and salt. Mix for about 30 seconds to evenly distribute flavor.
  5. Pour the fudge base. Pour the mixture into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Make the white chocolate swirl. In a small microwave-safe bowl, combine 1/2 cup white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each, until completely smooth (about 60-90 seconds total).
  7. Create the swirl pattern. Drizzle the melted white chocolate over the fudge base in a random pattern. Use a toothpick or skewer to drag through the white chocolate, creating swirls and ribbons. Do not over-swirl.
  8. Add the candy cane topping. While the fudge is still warm, sprinkle crushed candy canes evenly over the top. Press them gently into the surface. Add reserved 1/4 cup for extra crunch.
  9. Chill and set. Refrigerate for at least 3 hours, or until completely firm (overnight is best).
  10. Cut and serve. Lift the fudge out using parchment handles. Cut into 1-inch squares using a sharp knife, wiping the knife clean between cuts.

Notes

Use low heat and constant stirring when melting white chocolate to prevent seizing. Let ingredients come to room temperature before starting. For clean cuts, let fudge sit at room temperature for 5 minutes before cutting and wipe knife clean between cuts. Fudge can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Nutrition

Keywords: peppermint bark fudge, white chocolate fudge, holiday fudge, easy fudge recipe, Christmas fudge, peppermint fudge, no-bake fudge

Find it online: https://tablemira.com/creamy-peppermint-bark-fudge-with-white-chocolate-swirl/