Ingredients
Equipment
Method
- Prepare pan: Line an 8-inch square baking dish with parchment paper and set aside.
- Melt dark chocolate: In a saucepan over low heat, melt dark chocolate chips with 1/2 cup of sweetened condensed milk. Stir constantly until smooth, then pour into the prepared dish and spread evenly.
- Melt white chocolate: In a separate saucepan, melt white chocolate chips with the remaining 1/2 cup sweetened condensed milk and peppermint extract. Stir until smooth.
- Swirl layers: Pour the white chocolate mixture over the dark chocolate layer. Use a knife or toothpick to gently swirl the two layers together, creating a marbled effect.
- Top and chill: Sprinkle crushed peppermint candies over the top. Refrigerate for at least 2 hours, or until the fudge is firm.
- Cut and serve: Once set, lift the fudge from the pan using the parchment paper. Cut into small squares and enjoy your festive treat!
Notes
Serving: Arrange on a festive platter or package in decorative boxes for gifting. Perfect with hot cocoa, coffee, or as part of a holiday dessert spread.
Storage: Keep in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks. Allow to come to room temperature before serving.
Tips:
• Melt chocolate slowly over low heat to avoid burning.
• Adjust peppermint extract to taste for a lighter or stronger flavor.
• Use a clean knife for even swirls and a neat marbled finish. Variations: Add chopped nuts, dried fruit, or drizzle with dark chocolate. Swap dark chocolate for milk chocolate for a sweeter version.
• Melt chocolate slowly over low heat to avoid burning.
• Adjust peppermint extract to taste for a lighter or stronger flavor.
• Use a clean knife for even swirls and a neat marbled finish. Variations: Add chopped nuts, dried fruit, or drizzle with dark chocolate. Swap dark chocolate for milk chocolate for a sweeter version.