Christmas Fudge is my cherished holiday tradition, a creamy, colorful treat that instantly fills the kitchen with warmth and festive spirit. This recipe, handed down from my aunt’s trusted index card, has become a must-have at every family gathering. The best part? It’s incredibly easy, no baking, just rich white chocolate, sweetened condensed milk, and vibrant red and green swirls that delight every eye.
Making this fudge feels like holiday magic, especially when the colors swirl to create those beautiful marbled patterns. It’s a joy to share with loved ones, from neighbors to teachers, and, yes, sneaky tastes are inevitable! Every square is like an edible Christmas ornament, perfect for adding sweetness and color to your celebrations.
Table of Contents
Why You’ll Love This Christmas Fudge
Let me tell you why this Christmas Fudge recipe has become my go-to every December. First off, it’s the easiest way to create something that looks like you slaved away in the kitchen for hours. But between you and me? We’ll keep the “just melt and stir” secret between us, okay?
Quick and No Bake
When holiday craziness hits, this fudge is my lifesaver. No oven watching, no worrying about burnt edges. Just one pan, a quick melt, and you’re done. I’ve made this while simultaneously wrapping presents and helping with last-minute school projects. That’s the kind of multitasking magic we need in December!
Festive and Giftable
Oh, those colors! The red and green swirls make every piece look like a tiny edible present. I stack them in little holiday tins from the dollar store, and suddenly I’m the most thoughtful gift giver on the block. Teachers, mail carriers, that neighbor who always shovels our walk, everyone gets fudge, and everyone thinks I’m a baking genius.
Here’s what makes people go crazy for this Christmas Fudge recipe:
- Foolproof method that never fails me, even when I’m distracted by Christmas movies
- That perfect creamy texture that makes people think it’s from a fancy chocolatier
- Customizable colors, go bold with deep reds and greens or soft pastels for a winter wonderland look
- Stays fresh for days (if it lasts that long!) so you can make it ahead
Christmas Fudge Ingredients
Gather these simple ingredients, and you’re halfway to the most festive fudge ever. I’ve learned through trial and error that quality matters here. Cheap white chocolate won’t melt smoothly, and liquid food coloring makes the fudge seize up. Trust me on these exact amounts and types.
- 22 oz white chocolate chips (two 11 oz bags): I prefer Ghirardelli or Guittard for their creamy melt
- 1 can sweetened condensed milk (14 oz): Don’t grab evaporated milk by mistake
- 4 tablespoons unsalted butter, cold and cut into small cubes, the cold cubes help control melting
- 1/4 to 1/2 teaspoon red gel food coloring: Gel gives vibrant color without thinning
- 1/4 to 1/2 teaspoon green gel food coloring: Wilton or Americana brands work best
See how specific those measurements are? That’s from making this every Christmas since college. The right ingredients mean your fudge will set up perfectly every time. Now let’s make some magic!
How to Make Christmas Fudge
Okay, let’s dive into making this holiday magic happen! I promise it’s easier than untangling Christmas lights. Just follow these steps, and you’ll have the prettiest fudge on the block. Don’t worry if your first swirl attempt isn’t perfect. Mine looked like a preschool art project the first time, and people still devoured it!
Melting the Base
First, grab your favorite medium saucepan, not too big, not too small. Toss in those white chocolate chips, the whole can of sweetened condensed milk (don’t you dare leave any behind, scrape it clean!), and those cold butter cubes. Medium-low heat is your friend here. Too hot, and you’ll scorch the chocolate faster than you can say “Jingle Bells.”
Now comes the arm workout! Stir constantly with a silicone spatula for 4 to 6 minutes. I usually sing Christmas carols to pass the time. You’ll know it’s ready when the mixture turns gloriously smooth, with no stubborn chocolate lumps. If you see even one tiny bit of unmelted chocolate, keep stirring! Remove from heat the second it’s perfect, white chocolate turns grainy if overcooked.
Coloring the Fudge
Here’s where the festive fun begins! Scoop out one-third of the mixture into a small bowl; my grandma’s old custard cups work perfectly. Add 1/4 teaspoon red gel coloring and stir like crazy until no white streaks remain. Want a deeper red? Add another 1/4 teaspoon. Repeat with green in another bowl.
Pro tip from my disaster last year: Don’t try to color the main pot! You’ll end up with pink fudge instead of pretty swirls. And for heaven’s sake, use gel coloring, the liquid kind makes the fudge seize up faster than you can say “Nutcracker.”
Swirling and Setting
Now for the artistic part! Randomly drop spoonfuls of all three colors into your parchment-lined pan. Alternate them however you like, no rules here! Then grab a wooden skewer (I’ve used a butter knife in a pinch) and gently drag it through to create swirls. Two or three passes max, any more and you’ll get mud instead of marble!
Press a small piece of parchment on top to smooth it out, then pop it in the fridge. The longest 2-3 hours of your life begin now! Don’t even think about cutting early. I learned that lesson when my first batch turned into fudge pudding. When it’s firm, lift it out using the parchment overhang and slice into perfect little squares. Ta-da! You’ve just made edible Christmas cheer.
Tips for Perfect Christmas Fudge
After making this recipe more times than I can count, I’ve picked up some tricks that guarantee perfect results every time. First, gel food coloring is non-negotiable. That watery stuff from the grocery store baking aisle? Forget it. I keep Wilton gels year-round just for this fudge. They give you those bold holiday colors without messing with the texture.
When swirling, channel your inner artist, but don’t get carried away. Three gentle passes with the skewer create that perfect marble effect. More than that, and your beautiful red and green swirls turn into a sad brown mess. I may or may not have cried over my first overmixed batch.
And about that parchment paper, don’t skip it! I tried greasing the pan once and spent twenty minutes chiseling fudge off the sides. Now I leave generous overhangs so I can lift the whole slab out effortlessly. Bonus: it makes cleanup as easy as unwrapping a present!
Christmas Fudge Variations
Oh, the fun you can have with this basic recipe! My kids beg me to make the peppermint version every year. Just add 1/4 teaspoon peppermint extract to the white base before dividing it for coloring. That cool minty taste pairs perfectly with the sweet chocolate.
Want extra sparkle? Sprinkle crushed candy canes or holiday sprinkles over the top right after swirling. Press them in gently so they stick as the fudge sets. I’ve even stirred in mini marshmallows for a “snowy” effect that disappears faster than you can say “Santa” at our house!
Storing and Serving Christmas Fudge
Here’s the best part about this Christmas fudge: It actually gets better after a day in the fridge! I always make mine the night before I plan to gift it. Just layer the squares between parchment paper in an airtight container, and they’ll stay creamy and perfect for up to two weeks. Though let’s be honest, mine never lasts that long.
When it’s time to serve, let the fudge sit at room temperature for about 10 minutes. Cold fudge is tasty, but slightly softened fudge is pure magic. Use a sharp knife dipped in hot water for clean cuts, wiping it between slices. I arrange mine on a festive plate with those cute little holiday paper liners, which makes even my messy kitchen counter look like a bakery display!
Nutritional Information
Now, I’m no nutritionist, but let’s be real, this is holiday fudge we’re talking about! The exact numbers will dance around depending on your specific chocolate brand and how generous you are with those butter cubes. Each little square packs sweet, creamy joy that’s meant to be savored slowly (or gobbled up in one festive bite, no judgment here!).
Consider this your official permission slip to enjoy every nibble. After all, Christmas calories don’t count, right? Just kidding… kind of. Either way, this fudge is pure happiness in edible form, and that’s what matters most this time of year!
Christmas Fudge FAQs
Can I use liquid food coloring instead of gel?
Please don’t! I learned this the hard way when my fudge turned into a grainy mess. Gel coloring gives vibrant hues without adding extra liquid that ruins the texture. If you’re in a pinch, try kneading in a tiny bit of powdered food coloring, but gel is really the way to go.
Can I double this recipe?
Absolutely! Just use a larger saucepan (I grab my big Dutch oven) and divide the batch between two 8×8 pans. The colors might need a touch more gel since you’re working with more volume. Doubling is how I make enough for all my holiday gifting.
Does this freeze well?
Like a dream! Layer the squares between parchment in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge – they’ll taste freshly made. I always stash an extra batch for last-minute hostess gifts.
Why did my fudge turn out grainy?
This usually means the chocolate got too hot. Next time, keep the heat lower and stir constantly. Also, make sure your chocolate chips are fresh, older ones tend to seize up more easily.
Can I use dark chocolate instead?
You can, but it won’t give those pretty holiday colors. If you try it, use high-quality dark chocolate and consider swirling in some white chocolate for contrast. The texture changes a bit, so I usually stick with white for this recipe.
Indulgent Holiday Treats to Try
Loved the rich flavor of Christmas Fudge? Keep the festive spirit alive with these delicious holiday desserts.
- Peppermint Crunch Pie: A cool, minty pie with a chocolate crust and whipped topping.
- Salted Caramel Apple Cheesecake: Creamy apple cheesecake with a luscious caramel drizzle.
- Butterscotch Lush Cake: Moist cake layered with butterscotch and creamy frosting.
- Christmas Shortbread Cookies: Classic buttery cookies perfect for holiday gifting.
Enjoy these festive sweets for cozy winter celebrations and joyful gift exchanges.
Share Your Christmas Fudge
Now I want to see your beautiful creations! Snap a photo of your swirls before cutting; those marbled patterns are almost too pretty to eat. Tag me on Instagram or leave a comment below telling me who you’re gifting your fudge to this year. Did your kids help swirl? Did your neighbor faint from joy? Spill all the sweet details!
And if you loved this recipe as much as my family does, give it five stars! Nothing makes me happier than knowing this little recipe is spreading Christmas cheer in kitchens everywhere. Happy swirling, friends!
Print
Christmas Fudge
- Total Time: 2 hours 15 minutes
- Yield: 64 pieces 1x
- Diet: Vegetarian
Description
This Christmas Fudge is creamy, colorful, and very simple to make. White chocolate is swirled with red and green for a festive treat that is perfect for gifting or adding to a holiday dessert tray.
Ingredients
- 22 oz white chocolate chips (two 11 oz bags)
- 1 can sweetened condensed milk (14 oz)
- 4 tablespoons unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 teaspoon red gel food coloring
- 1/4 to 1/2 teaspoon green gel food coloring
Instructions
- Line an 8×8 inch straight sided baking pan with parchment paper, leaving an overhang on two sides so you can lift the fudge out easily once it sets.
- Add the white chocolate chips, sweetened condensed milk, and cold butter cubes to a medium saucepan. Set the pan over medium low heat and stir constantly for 4 to 6 minutes, until the chocolate is fully melted and the mixture is completely smooth. Remove the pan from the heat.
- Quickly transfer one third of the melted mixture to a small bowl. Add red gel food coloring, starting with 1/4 teaspoon, and stir until the color is uniform with no white streaks. Add more coloring if you want a deeper shade.
- Transfer another third of the melted mixture to a second small bowl. Add the green gel food coloring in the same way, stirring until the color is even and adding more as needed.
- With the three colors ready, drop spoonfuls of the white, red, and green mixtures randomly into the prepared pan until you have used all of the fudge.
- Use a wooden skewer or butter knife to gently swirl the colors together on the surface to create a marbled pattern. Do not overmix or the colors will blend too much.
- Place a small piece of parchment over the top of the soft fudge and lightly press to smooth the surface while keeping the swirl pattern intact.
- Refrigerate the pan for 2 to 3 hours, or until the fudge is completely set and firm.
- Lift the fudge out of the pan using the parchment overhang and place it on a cutting board. Cut into 64 small squares, about 1 x 1 inch each, and serve.
Notes
- Use gel food coloring for vibrant colors.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 70
- Sugar: 8g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Christmas Fudge, holiday dessert, white chocolate fudge, festive treats
