Christmas Candy Cane Swirl Fudge

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This Christmas Candy Cane Swirl Fudge is exactly what I make when I want something that looks super fancy but secretly takes almost no effort.

It is creamy, chocolatey, pepperminty, and it kinda tastes like Christmas wrapped itself in a blanket and decided to become candy.

The swirls make it look like I spent hours on it but nope, it is basically just melting stuff and swirling it around.

If you need something quick for parties or gifting, this is that recipe.

Ingredients

2 cups semi sweet chocolate chips
1 can sweetened condensed milk (14 oz)
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 cups white chocolate chips
A little red food coloring
Half a cup of crushed candy canes (around 6 to 8 regular ones)
Pinch of salt

Why I Love These Ingredients

The semi sweet chocolate chips give that deep chocolate taste that is not too sweet. The sweetened condensed milk makes everything thick and creamy, like fudge should be.

Peppermint extract gives that icy cool vibe that feels like winter in your mouth. Vanilla keeps it warm and cozy.

White chocolate is the soft, sweet layer that holds all the red swirls. The food coloring is there just to make it pretty.

Crushed candy canes add crunch and extra peppermint flavor. Salt just makes everything taste even better.

How I Make It

First thing I do is line an 8 by 8 pan with parchment paper and let the edges hang over so I can pull the fudge out later.

Then I melt the chocolate layer. I throw the semi sweet chocolate chips into a saucepan with half the can of sweetened condensed milk and a pinch of salt.

I keep it on low heat and stir until it melts and turns smooth. Takes like three minutes. If I am in a lazy mood, I just microwave it in short bursts and keep stirring.

When it is melted I stir in the vanilla extract.

Then I spread it into the pan and tap it on the counter so it settles flat.

Now for the white chocolate layer. I melt the white chocolate chips with the rest of the condensed milk. Same deal, short bursts, lots of stirring.

White chocolate burns real fast so I babysit it.

When it is melted I stir in the peppermint extract and then the food coloring until it turns a bright candy cane red.

I do not go too crazy or it ends up looking like lipstick.

I pour the red layer over the chocolate one and take a toothpick to swirl it around in circles. I do not overmix it because then it just turns pink instead of swirled.

Then I sprinkle the crushed candy canes all over the top and press them down just a little so they stick.

I put it in the fridge for about two hours until it firms up. If I am impatient I throw it in the freezer for half an hour.

Once it is solid I lift it out with the parchment paper and slice it into little squares. I wipe the knife between cuts so it stays clean.

Serving and Storing

I set the squares on a cute Christmas plate and surround them with extra candy cane crumbs so it looks like I planned the whole thing. It goes perfect with hot cocoa or peppermint mocha. If I am gifting it I wrap the squares in little pieces of cellophane.

It stays good in the fridge for two weeks or in the freezer for a few months. I layer parchment between the pieces so they do not stick together.

My Tips

Use decent chocolate, it makes a big difference
Crush the candy canes fine so nobody breaks a tooth
Melt slow so the white chocolate does not burn
Taste the peppermint layer before pouring it and add more if you like it stronger
Dip the knife in hot water for cleaner slices