Description
This Christmas Fudge recipe is a festive and rich treat made with creamy white chocolate, sweetened condensed milk, and swirled with red and green gel food coloring for a holiday-inspired look. Perfect for gifting or enjoying during the holiday season, this smooth and creamy fudge sets firm after chilling and can be easily sliced into bite-sized pieces.
Ingredients
Scale
Main Ingredients
- 22 oz white chocolate chips (2 11-oz. bags, Ghirardelli brand recommended)
- 14 ounce can sweetened condensed milk
- 4 tablespoons unsalted butter, cold and cut into small cubes
Coloring
- ¼-½ teaspoon red gel food coloring (Americolor brand recommended)
- ¼-½ teaspoon green gel food coloring (Americolor brand recommended)
Instructions
- Prepare the Pan: Line an 8×8 inch straight-sided baking pan with parchment paper, allowing enough overhang on the sides to lift the fudge out easily after setting.
- Melt Ingredients: In a medium saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, and cold butter cubes. Stir constantly for 6 minutes or until the mixture is smooth and all chips have melted. Remove from heat.
- Divide Mixture: Transfer one-third of the melted mixture into a small bowl and stir in the red gel food coloring, starting with ¼ teaspoon and adding more as needed until the color is uniform with no white streaks.
- Mix Green Coloring: Transfer another one-third of the mixture into a second bowl and add the green gel food coloring, starting with ¼ teaspoon and adding more if necessary until fully combined and uniform in color.
- Layer Fudge: In the prepared pan, dollop the white, red, and green fudge mixtures randomly to cover the entire surface of the pan.
- Create Swirls: Use a wooden skewer or butter knife to gently swirl the three colors together to create a decorative pattern on the fudge surface.
- Smooth the Top: Place a small piece of parchment paper over the fudge and gently press down to smooth the surface without disturbing the swirl design.
- Chill: Refrigerate the fudge for 2 to 3 hours until it is completely set and firm.
- Slice and Serve: Lift the fudge from the pan using the parchment overhang and cut into 64 one-inch square pieces. Serve chilled.
Notes
- Store fudge in an airtight container in the refrigerator for up to one week.
- Freeze fudge for up to two months; thaw completely in the fridge before serving.
- Line the pan with parchment or waxed paper sprayed or rubbed with butter to prevent sticking and ease removal.
- Work quickly when mixing gel food coloring as the fudge mixture firms up fast once off the heat.
- If fudge thickens too much while coloring, gently warm the bowls for 15-20 seconds to loosen.
- When reheating fudge mixture, use short bursts in the microwave and stir well to avoid burning or seizing.
- Constant stirring during melting prevents grainy texture; do not overcook.
- Due to its richness, serving smaller fudge pieces is recommended.
- Warm your knife under hot water and dry before slicing fudge for cleaner cuts.
Nutrition
- Serving Size: 1 piece
- Calories: 120 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
