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Sweets
Peppermint Swirl Fudge
15 mins
12 mins
Moderate
36
Peppermint Swirl Fudge is a creamy, festive fudge with swirls of peppermint flavour. It’s perfect for holiday gifting or enjoying with a cup of hot chocolate.
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- Ingredients
- Method
Ingredients
- 395g can sweetened condensed milk
- 100g butter, cubed
- 1 ¼ cups Chelsea Caster Sugar (280g)
- 1 Tbsp Chelsea Golden Syrup
- 100g dark chocolate, roughly chopped
- 100g white chocolate, roughly dropped
- ½ tsp peppermint extract
- 2-3 drops green food colouring
Additional tips
Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Reviews
2
What did you think of this recipe?
Monica
Tried and true it's a lovely fudge an easy to make.Will make again .
5
Maeson
Be the first to rate this recipe!
5
Method
Grease a 20cm square tin and line with baking paper.
Place the condensed milk, butter, sugar and golden syrup in a medium heavy-based saucepan over medium-low heat.
Cook for 12 minutes, stirring frequently, until bubbles appear over the whole surface of the mixture and sugar has dissolved. Remove from heat.
Working as quickly as you can, pour half the mixture into another saucepan or bowl. Add dark chocolate to the mixture in the warm saucepan, and white chocolate, peppermint extract and food colouring to other mixture. Stir until smooth.
Spoon dollops of fudge into prepared tin, alternating the two different mixtures. Gently swirl with a knife or skewer. Place a sheet of baking paper on top and smooth the surface (use a tea towel under your hands if mixture is hot).
Refrigerate for 2-3 hours, or until firm. Cut into squares and serve.
Additional tips
Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Reviews
2
What did you think of this recipe?
Monica
Tried and true it's a lovely fudge an easy to make.Will make again .
5
Maeson
Be the first to rate this recipe!
5
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- 1 cup Edmonds Self Raising Flour (150g)
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- 250g butter
- ½ cup cocoa powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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