Ingredients:

  • 24 oz (680 g) High-Quality Dark Chocolate, chopped or chips (Minimum 50% cocoa)
  • 1 (14 oz) can (397 g) Sweetened Condensed Milk (Full-fat)
  • 2 Tbsp (30 g) Unsalted Butter, cubed
  • ¼ tsp Fine Sea Salt
  • 1 tsp (5 ml) Vanilla Extract
  • ½ tsp (2.5 ml) Peppermint Extract
  • 4 oz (115 g) White Chocolate, chips or chopped
  • ¼ cup (60 ml) Crushed Candy Canes

Instructions:

  1. Prep the Tin: Line the 8x8 inch square tin with parchment paper, ensuring a good overhang on two sides for easy removal. Lightly grease the exposed parts of the tin.
  2. Combine Base Ingredients: In a large heavy-bottomed saucepan (over low heat or a double boiler), combine the chopped dark chocolate, sweetened condensed milk, and cubed butter.
  3. Melt Gently: Stir constantly over very low heat until the mixture is about 80% melted. The mixture should be glossy and mostly smooth.
  4. Remove and Finish: Remove the pan from the heat immediately. Stir in the salt, vanilla extract, and peppermint extract. Continue stirring until the mixture is completely smooth, shiny, and lump-free. Do not overcook the mixture.
  5. Create the White Swirl Base: In a separate, small, microwave-safe bowl, melt the 4 oz (115g) of white chocolate in 20-second bursts, stirring vigorously between each burst, until completely melted and smooth.
  6. Pour the Fudge: Pour the main dark chocolate mixture into the prepared parchment-lined tin, smoothing the top with the spatula.
  7. Add the Swirl: Drizzle the melted white chocolate randomly over the top of the dark fudge base.
  8. Swirl Technique: Using a skewer, cocktail stick, or the tip of a small knife, gently drag lines through the two chocolates to create a decorative marble effect. Avoid over-mixing.
  9. Garnish: Sprinkle the crushed candy canes evenly over the surface. Lightly press them into the soft fudge to ensure they adhere when set.
  10. Chill: Place the tin uncovered into the refrigerator for a minimum of 2 hours, or until the fudge is completely firm to the touch (preferably 4 hours).
  11. Cut and Store: Use the parchment paper overhang to lift the entire block of fudge out of the tin. Using a large, sharp chef’s knife (wiping the knife clean between cuts for best results), slice the fudge into 1-inch (2.5 cm) squares.
  12. Serve: Store the fudge in an airtight container at room temperature or in the refrigerator.