1-First, line an 8×8 inch baking pan with foil and butter the bottom and sides using 1 tablespoon of unsalted butter. This sets the stage for easy removal later.

2-Next, crush the 1 to 2 peppermint candy canes by placing them in a ziplock bag and rolling with a pin to get that crunchy toppinine.

3-The Melting Process: In a double boiler, combine 2 cups of mini marshmallows, 1 can of sweetened condensed milk, and 1 teaspoon of pure vanilla extract. Melt the mixture over simmering water, stirring frequently, until it’s smooth this takes about 10 minutes.

4-Once ready, pour half into a heat-proof bowl and add 6 ounces of chopped white chocolate to it.

5-Return the remaining mixture to the double boiler and stir in 6 ounces of chopped bittersweet chocolate until it’s all melted and smooth. For the best results, work quickly here to keep things flowing.

6-If you’re interested in more chocolate treats, check out our guide to chocolate recipes on the blog.

7-Assembling and Swirling: Pour most of the dark chocolate mixture into the prepared pan, saving a few tablespoons.

8-Then, add ½ teaspoon of peppermint extract to the white chocolate mixture and stir until smooth.

9-Pour this over the dark layer, drop the reserved dark chocolate on top, and use a toothpick to swirl everything together for that marbled effect.

10-Sprinkle the crushed peppermint candy canes on top for a festive finish.

11-Let the fudge cool and set for a few hours or overnight cooling time is about 2 hours.

12-Once set, cut into small pieces and serve. For dietary swaps, replace butter with vegan margarine in the first step and use alternative milks as needed, which might slightly change the cooking time.