Red and white peppermint fudge layers are swirled together to create these delicious and festive Christmas Peppermint Fudge Pinwheels. This holiday fudge is easy to make using just four ingredients.
Fudge is such a popular Christmas candy to give as gifts, to sell at craft shows and bake sales, or to add to dessert platters. So, why not make it look festive and fun by turning it into these Red and White Peppermint Fudge Pinwheels?
My Orange and Black Halloween Fudge Pinwheels have been a very popular recipe over on my How To Make Easy Fudge website so I thought I'd make a Christmas version of the recipe.
This simple 4-ingredient fudge is made using red and white candy melts, sweetened condensed milk, and peppermint oil. The fudge is creamy and smooth and has a wonderful peppermint flavor.
Red and White Candy Melts
Candy Melts make a delicious vanilla fudge that can be flavored using extracts or candy oils.
To make these pretty red and white peppermint pinwheels, you'll start by making the two fudge layers using Red Candy Melts and Bright White Candy Melts.
When you add peppermint oil to this red and white fudge, the flavor will be reminiscent of an After Dinner Mint, those pastel puffs that melt in your mouth and refresh your breath.
You could use white chocolate to make this fudge but pure white chocolate is typically off-white so your white layer would look yellowish. Plus, you'd need to add a lot of red food coloring to white chocolate in order to get it to look vibrantly red and I mean a lot! That much coloring can affect the flavor of your fudge.
Peppermint Candy Oil VS Peppermint Extract
I flavored this fudge using peppermint oil but peppermint extract would work too.
Just know that candy oils are concentrated and are 4 times stronger than extracts. So use ¼ teaspoon peppermint oil OR 1 teaspoon peppermint extract.
You can mix half of the oil or extract into each color of fudge or just mix it into one color.
Can I use other flavorings?
Yes, you can use any candy oil or extract to make this fudge. If you'd like to use these Red and White Pinwheels for Valentine's Day, use cherry, strawberry, or raspberry candy oils to flavor this fudge.
Sweetened Condensed Milk
To make this easy fudge, you'll also need one 14-ounce can of sweetened condensed milk which contains the sugar and milk needed to make creamy fudge the easy way (no boiling of sugar needed!)
There are approximately 1 and ⅓ cups of sweetened condensed milk in one 14 oz can so you'll need about ⅔ cup for each bowl of candy melts.
You may also use a scale to measure out half of the sweetened condensed milk but note that in testing this recipe several times I never got exactly 14 ounces out of the can. There are only 13.6 ounces in each can so I measured 6.8 ounces into each bowl.
Red Fudge Layer
Start by melting the red candy melts with sweetened condensed milk. You can use the microwave or the stovetop. I prefer the microwave because it's quick and easy but the stovetop works great too.
Do not overheat the candy or your fudge will be greasy.
Spread the fudge into a 9x13-inch pan that has been lined with a smooth layer of non-stick tin foil (best option) or parchment paper.
Chill the fudge for 30 minutes to firm it up before topping it with a white layer.
White Peppermint Fudge Layer
I added the peppermint oil to just one layer because I forgot to add it to the red layer. It really doesn't matter as long as ¼ teaspoon of peppermint oil or 1 teaspoon of peppermint extract is used to make this peppermint fudge. The flavor of peppermint will be the predominant flavor in this fudge.
You'll melt the white chocolate and sweetened condensed milk and stir in the peppermint oil or extract, then spread the white fudge over top of the red fudge.
Chill the fudge for 30 minutes.
Roll the Christmas fudge into pinwheels.
Remove the fudge from the pan by lifting it out using the tin foil.
Peel the fudge off the tin foil. If the edges of the fudge are stuck, you can cut about ¼ inch of fudge off around the edge.
Set the fudge down with the white side up and begin rolling the fudge along the shorter edge. Roll it as tightly as you can. Then, chill the log in the freezer for 15 minutes before slicing it into ¼-inch thick pinwheels.
The pinwheels will flatten but they still look pretty. If you place the sliced pinwheels in an airtight container for a few hours, you may be able to reshape them into circles if you want.
Red and White Peppermint Fudge Pinwheel Recipe
Red and white peppermint fudge layers are rolled into pinwheels to make this pretty Christmas fudge. It's easy to make using the microwave or stovetop.
- 12 ounces Red Candy Melts
- 12 ounces Bright White Candy Melts
- 14 ounces sweetened condensed milk divided
- ¼ teaspoon peppermint oil or 1 teaspoon peppermint extract
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Line a 9 by 13-inch baking pan or cookie sheet with a smooth layer of nonstick tinfoil or with regular tin foil or parchment paper that has been sprayed with baking spray.
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Pour the Red Candy Melts into a microwave-safe bowl and pour the Bright White Candy Melts into another.
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Equally, divide the sweetened condensed milk (about ⅔ cup or 6.8 ounces in each).
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MICROWAVE METHOD:
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Stir the Red Candy Melts and the sweetened condensed milk together.
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Then heat it in the microwave at 70% power for 1 minute.
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Let the bowl rest in the microwave for 3 minutes.
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Remove the bowl and stir the chocolate until it begins to melt.
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Heat for an additional 20 seconds at 70% power.
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Then allow the bowl to rest in the microwave for 3 minutes, allowing the residual heat to melt the wafers.
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Remove the bowl from the microwave and stir the chocolate until the wafers have melted.
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Stir half of the peppermint oil (⅛ teaspoon) or peppermint extract (½ teaspoon) into the fudge.
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If needed, heat for additional 10-second bursts of 70% power, allowing the bowl to rest in the microwave for a minute or two before stirring until all of the chocolate has melted.
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Do not overheat the Candy Melts or your fudge will become greasy. (See notes.)
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Pour the red fudge into the pan and spread it into an even layer.
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Cover the pan and chill in the refrigerator for 30 minutes.
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Once the red fudge has chilled, repeat the process above melting the white candy melts and sweetened condensed milk.
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Stir the remaining half of the peppermint oil or peppermint extract into the white fudge.
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Spread the white fudge over the red fudge.
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Cover and chill the fudge for 30 minutes.
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Remove the fudge from the refrigerator and let it rest for about 2 hours until it no longer feels cool before rolling it into a log.
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STOVE TOP METHOD:
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Instead of pouring the candy melts and sweetened condensed milk into microwave-safe bowls, pour them into small saucepans instead.
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Place the saucepan containing the Red Candy Melts on the stove over LOW heat.
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Allow the Candy Melts to slowly melt, stirring often, until about 75% of the chocolate is melted.
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Remove the pan from the heat, add half of the peppermint oil or extract and let the fudge rest for 3 minutes, then stir until all of the wafers have melted.
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Spread into the pan, cover, and chill.
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Repeat for the Bright White Candy Melts and continue with the instructions listed in the microwave method.
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Once the fudge has firmed up and rested at room temperature, lift it out of the pan using the tin foil and peel off the tin foil.
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Then roll the red and white fudge into a 9-inch long log. Be sure to roll the fudge as tightly as possible.
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Use a sharp knife to cut twenty ¼-inch thick slices.
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Serve and enjoy.
Store the peppermint fudge pinwheels in an airtight container for up to 1 month.
You can freeze the fudge in an airtight container for up to 6 months.
If your fudge is overheated it may become greasy. If this happens, pour the fudge into a clean bowl and let it rest for 20 minutes, then stir it a few times. If the fat won't mix into the fudge, let it rest for 20 more minutes and try again. If your fudge got really hot, you may need to do this several times.
More Christmas Fudge Recipes
These Christmas fudge recipes are published on my How To Make Easy Fudge website.
- Gingerbread Cookie Cups - December 2, 2023
- Cheeseburger Skulls - October 15, 2023
- Mini Peanut Butter Cheesecakes - June 20, 2023
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