- 1 teaspoon butter
- 1 package (10 to 12 ounces) white baking chips
- 1 can (16 ounces) vanilla frosting
- 1/2 teaspoon peppermint extract
- 8 drops red food coloring
- 2 tablespoons crushed peppermint candies
- Line a 9-in. square pan with foil and grease the foil with butter; set aside.
- In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set.
- Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 1-1/2 pounds.
Reviews for Peppermint Swirl Fudge
"Turned out great. I hammered the candies (in a baggie) to really small bits, and they covered well without any pieces that would be hard to bite (as per oher reviews). Nice flavor, though I agree with another reviewer... it's not true fudge. Nonetheless it made for a nice treat. I'm going to make it again, this time with spearmint extract and green spearmint candies."
"Very Good and everyone loved it."
"This is a good recipe for a pretty quick fudge. One tip though, next time I will melt the chips in either a double boiler pan or in the microwave, checking every few seconds for about 30-45 seconds. I started them in a small saucepan on medium heat directly on the burner stirring them constantly and I could see that they would get hot too fast. I took them off the burner as soon as they were soft and stirred in the frosting. I used Cream Cheese frosting because that's what I had on hand. I used the pure peppermint flavor and I think that makes a good difference."
"Yummmie, It was a big hit and will be again this year!!!!!!"
"I have made this fudge since I'd seen in my my Country Woman Christmas book for 2011 and I really like this recipe! Instead of using white chocolate chips, I used a 14-oz. bag of Make & Mold vanilla candy disks, 1 can (1 lb.) vanilla frosting & I used the 1/2 tsp. mint extract, 8 drops of red food coloring & the 2 Tbsp. crushed Starlight peppermint candies, crushed.I used my double boiler to melt the candy disks and stirred until melted. I stirred in the frosting and extract & spread in the buttered foil-lined pan. Then I dropped the red food coloring over the white fudge mixture and cut through with a knife to swirl. I sprinkled with the candies. I've used chocolate Make & Mold candy disks to make chocolate fudge & just stirred in the crushed peppermint candies, but still used the mint extract (1/2 tsp.) I used chocolate frosting when using the chocolate candy disks! I refrigerated until set-preferably overnight, then lifted the fudge out of the pan, peeled off the foil and cut fudge into 1" squares. I've made this particular fudge recipe as holiday treats for the hospital Volunteer Resource Office & for the other depts. where I volunteer! This fudge goes over really well! Sometimes instead of using white candy disks or chocolate candy disks, I've used colored disks, depending on the holiday! I still would use the crushed candies, though, & the mint extract! I'd even used peanut-butter-flavored Make & Mold candy disks, & omitted the mint flavoring, but used a can of coconut-pecan frosting! Thank you, Suzette Jury, for this recipe!It is a recipe I've used time and again! And this fudge is so simple to prepare, too! delowenstein"
"Just OK - I too used the peppermint frosting to get more mint flavor, and it did taste good. Made it the day before so the flavors could blend. It does get soft very quickly on the buffet table."
"I made this fudge and everyone really liked it. The second batch I used a peppermint frosting and kept the peppermint extract at the same amount. It was much more minty and we liked it better. We also used Ande's peppermint crunch baking chips on the top of the fudge. It really turned out fantastic."