Christmas Fudge

4.29 from 14 votes

Soft, creamy white chocolate fudge with red and green swirls. Five ingredients, one saucepan, and it cuts into 64 little squares for trays and tins.

Prep Time15

Cook Time5

Chill Time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 315kcal

Author: Jennifer Fishkind

Ingredients

22 oz (2 11-oz. bags) white chocolate chips (I used Ghirardelli brand)
14 ounce can sweetened condensed milk
4 tablespoons unsalted butter cold and cut into small cubes
¼-½ teaspoon red gel food coloring start with ¼ teaspoon and add more as needed to achieve desired color (Americolor brand used)
¼-½ teaspoon green gel food coloring start with ¼ teaspoon and add more as needed to achieve desired color

Instructions

Line an 8x8 straight sided baking pan with parchment paper being sure to allow enough parchment paper to overhang the sides. This allows for easily lifting the fudge out of the pan to slice once the christmas fudge has set.
To a medium sauce pan, over medium-low heat, add the white chocolate chips, sweetened condensed milk and cold cubes of unsalted butter. Stir constantly for 4-6 minutes or until all the chips have melted and the mixture is smooth. Remove the saucepan from the heat.
22 oz (2 11-oz. bags) white chocolate chips , 14 ounce can sweetened condensed milk, 4 tablespoons unsalted butter
Transfer ⅓ of the melted white chocolate mixture to a small bowl and add the red gel food coloring (start with ¼ teaspoon and add more as needed to achieve desired color), stirring until fully combined and the color of the fudge is uniform and no white streaks remain.
¼-½ teaspoon red gel food coloring
To a second small bowl add another ⅓ of the melted white chocolate mixture and add the green gel food coloring (start with ¼ teaspoon and add more as needed to achieve desired color), stirring until fully incorporated and the mixture is uniform and no white streaks remain.
¼-½ teaspoon green gel food coloring
To the prepared baking pan add dollops of the white, red and green colored white chocolate fudge mixture randomly until all the fudge has been added.
Using a wooden skewer, or butter knife, gently swirl the white, red and green christmas fudge until you have a decorative swirl pattern on the top of the fudge.
Using a small piece of parchment paper, gently press down on the top of the christmas fudge, while it is still soft, to give the fudge a smooth top. Be careful not to disturb the decorative swirl pattern.
Place the christmas fudge into the refrigerator for 2-3 hours or until the fudge has set.
Once set, remove the christmas fudge from the refrigerator and gently lift the hardened fudge from the pan, using the overhanging parchment paper, and place onto a cutting board. Slice the fudge into 64 1x1 inch sized pieces and serve.

Notes

Tips:

Use gel food coloring, never liquid. The extra moisture in liquid coloring can seize the white chocolate or keep the fudge from setting.
Work fast once the coloring goes in, because the mixture firms up quickly off the heat. If it gets too stiff to swirl, warm the small bowls for 15 to 20 seconds, just until it loosens. If you warm it in the microwave, stir well and do not overheat it or it can burn or seize and you will need to start over.
Do not overcook the fudge or it will turn grainy. Stir constantly for 4 to 6 minutes, only until the chips have melted and the mixture is smooth. Cook it too long and the crystals in the chocolate separate.
Smooth the top with a small piece of parchment paper, not a knife. A knife drags through the swirl and never gets it as smooth.
This is a rich fudge, so cut it small. A large chef's knife works best, and you can warm the blade under hot water and dry it before slicing.

Storage:

Store in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months in an airtight container and thaw completely in the refrigerator before serving.

Nutrition