Candy Cane Chocolate Swirl Fudge


  • 3 cups (540g) chocolate morsels (or 540g pure white chocolate)
  • 1 (14 ounce) will sugary milk
  • 1/2 teaspoon peppermint extract (or additional, style and glide by your preference)
  • 8 crushed candy canes
  • 2/3 cup (120g) mini chocolate chips


  1. Line 8×8 sq. baking pan with parchment paper or foil. Spray gently with the change of state spray.
  2. Combine the chocolate chips and sugared milk in a very cooking pan over medium heat. Stir often till chips square measure melted. take away from heat and stir within the peppermint extract and candy canes.
  3. Spread equally into ready baking pan. high with chocolate chips and gently swirl them into the fudge with a knife. high with a lot of crushed candy items. Chill for three hours, then dig squares. Store in icebox for up to one week.