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Line an 8x8 inch square pan with parchment paper, leaving an overhang on the sides to easily lift the fudge later. Set aside.

In a large microwave-safe bowl, combine the semi-sweet chocolate chips, 1 tablespoon of butter, and the 14 ounces of sweetened condensed milk for the chocolate fudge base.

Microwave the chocolate mixture in 30-second intervals, stirring thoroughly after each interval, until it is fully melted and smooth. This should take approximately 1 1/2 to 2 minutes.

Stir 1/2 teaspoon of peppermint extract and a dash of salt into the melted chocolate mixture until well combined.

Pour about three-fourths of the chocolate fudge base into the prepared pan and spread it evenly with a spatula.

In a separate microwave-safe measuring cup or bowl, combine the white chocolate chips, 1 tablespoon of butter, and 1/3 cup of sweetened condensed milk for the peppermint layer.

Microwave the white chocolate mixture in 30-second intervals, stirring after each, until it is fully melted and smooth. This should take approximately 1 to 1 1/2 minutes.

Add 1/2 teaspoon of peppermint extract and 2 drops of red food coloring to the melted white chocolate mixture. Stir until the color is uniform and a vibrant pink.

Add clumps of the pink peppermint layer onto the chocolate fudge base in the pan. Dollop the remaining one-fourth of the chocolate fudge base on top of the pink peppermint layer.

Use a knife or a skewer to gently swirl the chocolate and peppermint layers together to create a marbled effect. Be careful not to overmix.

Generously sprinkle the crushed candy canes over the swirled fudge.

Place the fudge in the refrigerator to cool and set for 2 to 3 hours, or until firm.

Once firm, use the parchment paper overhang to lift the fudge from the pan. Place it on a cutting board and cut into desired squares.


Line an 8x8 inch square pan with parchment paper, leaving an overhang on the sides to easily lift the fudge later. Set aside.

In a large microwave-safe bowl, combine the semi-sweet chocolate chips, 1 tablespoon of butter, and the 14 ounces of sweetened condensed milk for the chocolate fudge base.

Microwave the chocolate mixture in 30-second intervals, stirring thoroughly after each interval, until it is fully melted and smooth. This should take approximately 1 1/2 to 2 minutes.

Stir 1/2 teaspoon of peppermint extract and a dash of salt into the melted chocolate mixture until well combined.

Pour about three-fourths of the chocolate fudge base into the prepared pan and spread it evenly with a spatula.

In a separate microwave-safe measuring cup or bowl, combine the white chocolate chips, 1 tablespoon of butter, and 1/3 cup of sweetened condensed milk for the peppermint layer.

Microwave the white chocolate mixture in 30-second intervals, stirring after each, until it is fully melted and smooth. This should take approximately 1 to 1 1/2 minutes.

Add 1/2 teaspoon of peppermint extract and 2 drops of red food coloring to the melted white chocolate mixture. Stir until the color is uniform and a vibrant pink.

Add clumps of the pink peppermint layer onto the chocolate fudge base in the pan. Dollop the remaining one-fourth of the chocolate fudge base on top of the pink peppermint layer.

Use a knife or a skewer to gently swirl the chocolate and peppermint layers together to create a marbled effect. Be careful not to overmix.

Generously sprinkle the crushed candy canes over the swirled fudge.

Place the fudge in the refrigerator to cool and set for 2 to 3 hours, or until firm.

Once firm, use the parchment paper overhang to lift the fudge from the pan. Place it on a cutting board and cut into desired squares.
