A Sweet Start
Let’s make some fudge. This recipe is a winter favorite in my house. It mixes cool peppermint with rich chocolate. Doesn’t that sound like a happy hug?
You need a good saucepan and a candy thermometer. The thermometer is your best friend here. It tells you exactly when the sugar is ready. This matters because it makes sure your fudge sets up nice and firm. I still laugh at the time I guessed and made soup!
The Magic of Marshmallows
Now, here’s a fun part. We add big marshmallows. They melt right into the hot fudge. They make it so creamy and smooth.
Fun fact: Marshmallows in fudge are an old trick. They help it set without getting grainy. Whisking them in is my favorite step. The whole kitchen smells like a chocolate mint dream. Does your family have a secret ingredient they always add?
A Pinch of Patience
This fudge asks you to wait. You let it cool for two hours. Then it goes in the fridge for two more. I know, it’s hard!
But this waiting matters. It gives the flavors time to get to know each other. The texture becomes just right. Use this time to clean your spoon. Or just enjoy the smell. What’s the hardest part of waiting for a treat in your house?
The Crunch on Top
Right after you pour the fudge, sprinkle on crushed peppermints. I use the soft, red-and-white ones. They add a little crunch and pretty color.
I remember my granddaughter doing this step. She made sure every square got a red speck. It looked so cheerful. That little extra touch makes it special. It shows you cared enough to make it pretty.
Cutting and Sharing
Time to lift the fudge from the pan. Use the foil handles you made. Then cut it into small squares. Let them sit out for a few minutes before eating.
This final rest makes the flavor even better. The chill comes off and the mint shines. Now, the best part is sharing. Do you give treats to neighbors, or save them all for your family? I always make a double batch. One for us, one for giving away.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Light brown sugar | 3 cups packed (21 oz / 595 g) | |
| Unsalted butter | 12 tablespoons, cut into pieces | |
| Evaporated milk | â…” cup | |
| Salt | ½ teaspoon | |
| Bittersweet chocolate | 12 oz / 340 g, chopped | |
| Large marshmallows | 5 oz / 142 g (about 3 cups) | |
| Peppermint extract | 1 teaspoon | |
| Soft peppermint candies | ¼ cup, crushed | For sprinkling on top |
My Peppermint Swirl Fudge: A Sweet Winter Memory
Hello, my dear. Come sit at the counter. I’m making my winter fudge today. The smell of chocolate and peppermint fills my whole kitchen. It reminds me of snowy afternoons with my own grandma. We would stir the pot together, telling stories. I still laugh at that. Let’s make some new memories, you and I. This fudge is rich, creamy, and has a little holiday crunch. Doesn’t that sound wonderful?
First, we must prepare our pan. It makes everything so much easier later. Trust me on this. Step 1: Take two long pieces of foil. Fold each to be eight inches wide. Lay them in your square pan, one going each way. Let the extra foil hang over the edges. Gently press the foil into the corners. Now give it a light spray with oil. This foil sling is our magic trick. It lets us lift the whole fudge block out later. (My hard-learned tip: Spray the foil well. It saves a lot of sad scraping!)
Now for the fun part—the cooking! Step 2: Put the brown sugar, butter, evaporated milk, and salt in a big saucepan. Stir it often over medium-high heat. You want it to come to a good, rolling boil. Once it’s bubbling, turn the heat down to medium-low. Let it simmer gently. You need to cook it until it reaches 234 degrees. This is called the soft-ball stage. It takes about 3 to 5 minutes. Do you know what happens if you don’t cook it long enough? Share below!
The magic happens off the heat. Step 3: Take the pot off the burner. Quickly add the chopped chocolate, marshmallows, and peppermint extract. Now whisk, whisk, whisk! You’ll see it all melt into a smooth, glorious pool. It will thicken up like frosting. Doesn’t that smell amazing? Pour it right into your prepared pan. Sprinkle the crushed peppermint candies over the top. Press them in gently with your fingers. Now, patience is key. Let it cool on the counter for two hours.
Finally, we finish it. Step 4: After it cools, cover the pan and put it in the fridge. Let it get nice and firm for another two hours. When it’s set, use the foil handles to lift it out. Peel the foil away. Cut the big slab into little one-inch squares. Let them sit out for 15 minutes before serving. This makes them perfectly creamy. They are little bites of winter joy. Cook Time: 20 minutes active, 4+ hours setting. Total Time: About 4 hours 30 minutes. Yield: 64 one-inch pieces. Category: Dessert, Candy.
Three Sweet Twists on Our Fudge
This recipe is like a good friend. It’s happy to dress up in new ways. Here are a few fun ideas for you. Candy Cane Crunch: Use white chocolate instead of dark. Add red food gel for swirls. Mocha Mint: Add two teaspoons of instant espresso powder with the chocolate. It’s so grown-up and good. Cookie Dough Dream: Skip the peppermint. Stir in mini chocolate chips and a pinch of brown sugar after mixing. Which one would you try first? Comment below!
Serving Your Sweet Creation
This fudge is a star all on its own. But I love making a little plate special. Stack a few pieces on a small china plate. Add a few whole peppermint candies on the side. For a party, put each square in a tiny paper cup. It keeps fingers clean. For drinks, a cold glass of milk is always perfect. For the grown-ups, a small glass of peppermint schnapps or a hot peppermint mocha is lovely. The cool mint and rich chocolate are a perfect match. Which would you choose tonight?
Keeping Your Fudge Fresh and Festive
This fudge keeps beautifully. Store it in an airtight container at room temperature. It will stay perfect for two weeks. You can also freeze it for a sweet treat later. Wrap the whole block tightly in plastic wrap. Then place it in a freezer bag. It will keep for three months. Thaw it overnight in the fridge.
I love making a double batch. I keep one for now and freeze one. It is a gift for my future self. I once forgot I had a block in the freezer. Finding it in July was a wonderful surprise. Batch cooking saves time and spreads joy.
Why does this matter? Good storage means no waste. You can enjoy your hard work for weeks. It also means you are always ready for guests. Have you ever tried storing fudge this way? Share below!
Fudge Fixes for Common Kitchen Hiccups
Sometimes fudge can be grainy. This happens if you stir while it boils. Just let it simmer without stirring. Use a clean spoon to check the temperature. Getting the right heat is key for smooth texture.
If your fudge is too soft, it did not set. The mixture may not have gotten hot enough. I remember my first batch was like soup. I did not use a thermometer. Now I always do. It makes all the difference.
Chocolate can sometimes seize and get clumpy. Make sure you take the pan off the heat first. Then add the chocolate and marshmallows. Whisk everything together quickly. Why does this matter? Fixing small problems builds your confidence. It also makes your treats taste even better. Which of these problems have you run into before?
Your Fudge Questions, Answered
Q: Is this fudge gluten-free?
A: Yes, these ingredients are naturally gluten-free. Always check your candy labels to be sure.
Q: Can I make it ahead?
A: Absolutely! Make it up to two weeks before you need it. Store it as directed.
Q: What if I don’t have peppermint extract?
A: You can use vanilla instead. The fudge will be a delicious chocolate swirl.
Q: Can I halve the recipe?
A: You can. Use a smaller pan, like a bread loaf pan. The cooking time will be similar.
Q: Any optional tips?
A: Try a sprinkle of sea salt on top. It makes the chocolate flavor pop. Fun fact: The first fudge was made by accident in a college dorm! Which tip will you try first?
Wrapping Up From My Kitchen to Yours
I hope you love making this fudge. It is a recipe full of happy memories for me. The smell of peppermint and chocolate is pure holiday joy. I would love to hear about your baking adventures.
Your stories make my day. Have you tried this recipe? Share your experience in the comments. Tell me all about it. Happy cooking!
—Grace Ellington.
Peppermint Chocolate Swirl Fudge
Description
A rich and creamy homemade fudge swirled with peppermint and topped with crushed candies for a festive holiday treat.
Ingredients
Instructions
- Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Combine sugar, butter, evaporated milk, and salt in large saucepan. Bring to boil over medium-high heat, stirring frequently. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until mixture registers 234 degrees, 3 to 5 minutes.
- Off heat, add chocolate, marshmallows, and peppermint extract and whisk until smooth and all marshmallows are fully melted, about 2 minutes (fudge will thicken to consistency of frosting). Transfer mixture to prepared pan. Sprinkle with peppermint candies. Let cool completely, about 2 hours. Cover and refrigerate until set, about 2 hours.
- Using foil overhang, lift fudge out of pan. Cut into 1-inch cubes. Let sit at room temperature for 15 minutes before serving. (Fudge can be stored in airtight container at room temperature for up to 2 weeks.)
Notes
- For a cleaner cut, use a sharp knife dipped in hot water and wiped dry between slices.