Description
This festive Christmas Fudge recipe features creamy white chocolate blended with rich sweetened condensed milk and swirled with vibrant red and green colors to create a visually stunning and delicious holiday treat. Perfect for gifting or serving at holiday parties, this smooth and creamy fudge sets in the refrigerator and slices easily into bite-sized pieces.
Ingredients
Scale
Fudge Base
- 22 oz (2 11-oz. bags) white chocolate chips (Ghirardelli recommended)
- 14 oz can sweetened condensed milk
- 4 tablespoons unsalted butter, cold and cut into small cubes
Coloring
- ¼–½ teaspoon red gel food coloring (Americolor brand suggested)
- ¼–½ teaspoon green gel food coloring (Americolor brand suggested)
Instructions
- Prepare the Pan: Line an 8×8 inch straight-sided baking pan with parchment paper, ensuring enough overhang on the sides for easy removal of the fudge once set.
- Melt Ingredients: In a medium saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and cold unsalted butter cubes. Stir constantly for 4 to 6 minutes until all chocolate chips are completely melted and the mixture is smooth. Remove from heat.
- Color Red Portion: Transfer one-third of the melted white chocolate mixture into a small bowl. Add ¼ teaspoon red gel food coloring, stirring completely until the color is uniform with no white streaks. Add more coloring if needed to reach desired shade.
- Color Green Portion: Transfer another one-third of the melted white chocolate mixture into a different small bowl. Add ¼ teaspoon green gel food coloring and stir thoroughly until evenly colored without streaks. Add more if necessary.
- Layer the Fudge: Spoon dollops of the remaining uncolored white chocolate mixture, red mixture, and green mixture randomly into the prepared pan, alternating to create a multiswirled effect.
- Swirl Colors: Using a wooden skewer or butter knife, gently swirl the three colors together to form a decorative festive pattern on the surface.
- Smooth the Surface: Place a small piece of parchment paper on top of the soft fudge and gently press down to create a smooth finish, taking care not to disturb the swirl design.
- Chill to Set: Refrigerate the fudge for 2 to 3 hours or until completely firm and set.
- Cut and Serve: Remove fudge from refrigerator, lift out using parchment paper overhang, and place on a cutting board. Slice into sixty-four 1-inch square pieces and serve.
Notes
- Storage: Store fudge in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze fudge for up to 2 months; thaw completely in the refrigerator before serving.
- Coloring Tips: Start with small amounts of gel coloring and gradually add more to avoid overly intense coloring.
- Pan Preparation: Using parchment with overhang ensures easy removal and clean slicing.
- Swirling: Be gentle when swirling to maintain distinct color zones while creating a pretty marble effect.
Nutrition
- Serving Size: 1 piece (1x1 inch)
- Calories: 90
- Sugar: 14g
- Sodium: 20mg
- Fat: 4.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.1g
- Protein: 1g
- Cholesterol: 10mg
