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With layers of semi-sweet chocolate, sweet white chocolate, and festive nonpareils, this Christmas Fudge is rich, creamy, and perfect for gifting or keeping to yourself.
You will love how easy this Christmas fudge recipe is to make! No candy thermometer, no specialty equipment. Just a few simple ingredients and minutes of hands-on prep and you have an easy holiday treat that everyone will love.
Kristen's Keys for Christmas Fudge
Pay attention to these details to ensure your holiday fudge is smooth, creamy, and is just sweet enough, without being cloying.
- Use full-fat sweetened condensed milk. Fat free condensed milk will not produce thick, rich fudge and condensed milk is not sweetened. Be sure to check your can carefully (ask me how I know!)😉
- Opt for semi-sweet chocolate over dark or milk chocolate. That will ensure your fudge is not overly sweet or bitter.
- Choose quality white chocolate. Look for white chocolate that contains actual cocoa butter, not just palm oil or coconut oil. I personally use either Guittard white baking chips or Whole Foods white chocolate bar, chopped into small pieces.
- Line your pan with parchment and leave an overhang. Makes lifting and slicing perfect squares of fudge a five-second job instead of a frustrating mess.
- Make at least 3 hours in advance. While the hands-on time is only 10 minutes, you need to allow for at least 3 hours (12 hours is best!) of chilling for the fudge to fully set up.
How to Make Christmas Fudge
To achieve a holiday fudge with distinct layers, it is important to work in segments. Start with semi-sweet chocolate. Once nearly set, top with the white chocolate layer and finish with festive sprinkles of choice. The following step-by-step section will help walk you through the process in detail.
Step One: Prepare Semi-Sweet Chocolate Layer
Just like my microwave fudge recipe, this recipe uses the microwave to keep the process simple.
- Combine the semi-sweet chocolate chips with 1 tablespoon of butter, and half a can of sweetened condensed milk in a heat-safe bowl.
- Microwave in 30-second intervals, stirring between each interval until glossy and smooth.
- Stir in the vanilla extract then pour into the prepared pan.
- Chill 15-20 minutes in the fridge. You want the chocolate set, but not hardened fully. This prevents the layers from swirling together, but still allow adhesion.
👉🏻How much is half a can of sweetened condensed milk? You will need 7 ounces of sweetened condensed milk for each layer. While you can eyeball it, it is best to place a bowl on a kitchen scale, zero it out, and add until you hit 7 fluid ounces. Then add the chocolate and butter.
Step Two: Prepare White Chocolate Layer
Be sure to use a clean, dry bowl to melt the white chocolate to maintain the beautiful white color.
- Combine the white chocolate with 1 tablespoon of butter, and half a can of sweetened condensed milk in a heat-safe bowl.
- Microwave in 30-second intervals, stirring between each interval until glossy and smooth.
- Stir in the vanilla extract then pour over the semi-sweet layer and spread with an offset spatula if needed.
- Sprinkle the nonpareils over the white chocolate immediately.
- Pour gently over the semi-sweet layer and spread. Immediately top with nonpareils so they stick.
👉🏻Work quick! Have your sprinkles or nonpareils of choice ready and waiting. You want to add them immediately so that they adhere to the white chocolate.
Step Three: Chill
It is best to let homemade fudge of any variety, set up for at least 3 hours, overnight is best, as sugar and fats need time to crystalize to form the right texture. Not chilling the fudge long enough will leave you with sticky, messy squares of fudge.
Step Four: Cut and Enjoy
Lift the fudge from the pan using the parchment overhang. Use a sharp knife warmed under hot water and wiped dry between cuts for clean edges.
Holiday Fudge Variations
- Peppermint: Replace nonpareils with crushed candy cane and swap out the vanilla for ⅛ teaspoon of peppermint extract to the white layer.
- One-Layer Shortcut: Use all semi-sweet or all white chocolate. Same technique, fewer steps. Keep in mind that the white chocolate allow festive sprinkles to pop.
- Make Fudge for ANY Holiday: Swap out the red and green Christmas nonpareils for pastel colors for Easter Fudge or black and orange colors for Halloween Fudge.
- Nutty Twist: Fold ½ cup chopped toasted pecans into the semi-sweet layer before it sets for a nice crunch.
Important Note on Storage
Fudge will store beautifully in an airtight container in the refrigerator for up to 2 weeks. But do not be tempted to extend the shelf-life by freezing the fudge, as it will crystalize and lose its desired texture and flavor.
More Easy Christmas Treats
Christmas Fudge
Ingredients
For Semi-Sweet Chocolate Layer
- 7 ounces sweetened condensed milk, (half a can)
- 1 tablespoon unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
For White Chocolate Layer
- 1 cup white chocolate chips
- 7 ounces sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons Christmas nonpareils, or sprinkles
Instructions
- Line an 8×8 baking pan with parchment paper and set aside.
- Place 1 cup semi-sweet chocolate chips in a heat-safe medium bowl and add 1 tablespoon unsalted butter and 7 ounces sweetened condensed milk. Microwave in 30-second increments, stirring in between each interval, until the chocolate is fully melted. Once the chocolate is melted, stir in 1 teaspoon vanilla extract.
- Spread the mixture into the prepared baking pan. Allow that mixture to chill in the refrigerator for 15-20 minutes, or until the chocolate is just set to the touch.
- Once the semi-sweet chocolate layer of fudge has been set up, prepare the white chocolate layer. Place 1 cup white chocolate chips in a heat-safe medium bowl and add 1 tablespoon unsalted butter and 7 ounces sweetened condensed milk. Microwave in 30-second increments, stirring in between each interval, until the chocolate is fully melted. Once the chocolate is melted, stir in 1 teaspoon vanilla extract.
- Pour the white chocolate layer over the chocolate layer of fudge, using an offset spatula to spread if needed. Immediately sprinkle with nonpareils of choice.
- Cover the pan with a lid or plastic wrap and refrigerate until the fudge is set, 2-3 hours. I find overnight is best, in terms of flavor and firmness of the fudge.
- Once set, remove the fudge, using the parchment paper from the pan cut it into 1-inch pieces.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
White layer didn't set, where's the pointers on how to fix it?
Hi Jen! I am sorry you had issues. Was there any chance you got a drop of water into the white chocolate layer? Water + melted chocolate can make it hard for it to set up. If not, let me know what type of white chocolate you used. This is not a common issue.
This is so festive and beautiful! We enjoyed this Christmas fudge. It's sweet and delightful!
Wonderful! Thank you for sharing!
This is the perfect holiday treat! I used peppermint pieces on top to add to the festive-ness and it was DELISH AND SO CUTE!
Awesome! Thank you so much for sharing that, Andie