Christmas Fudge
This three-ingredient Christmas Fudge takes about 10 minutes to put together! White chocolate chips, vanilla frosting and red, and green food coloring is all you need.
Servings: 16
Calories: 313kcal
Ingredients
- 22 oz (2 11-oz. bags) white chocolate chips (I used Ghirardelli brand)
- 1¾ cup vanilla frosting in the tub (I used Betty Crocker rich & creamy brand)
- 1 tsp red gel food coloring
- 1 tsp green gel food coloring
Instructions
- Line an 8x8 baking pan with parchment paper, making sure that you use a big enough piece that it overhangs the sides. This allows you to easily remove the christmas fudge from the pan to slice.
- In a double boiler on the stovetop, on medium-low heat, place the white chocolate chips into the bowl along with the vanilla frosting.
- Stir the white chocolate chips and vanilla frosting every couple minutes to evenly melt the chips without allowing them to burn. It will take between 8-10 minutes to get your white chocolate completely melted and smooth. **Be very careful not to allow any of the steam or water to get into the melting white chocolate. It can cause your chocolate to seize up and makes it unusable for this recipe**
- Using 2 additional bowls, divide your melted chocolate and frosting into 3 equal portions. Add the red gel food coloring to the first bowl and stir until completely blended.
- Repeat with the green gel food coloring in the second bowl. Your third bowl will remain plain white.
- Using a large spoon dollop 2 tablespoons full of each of the colors randomly in the prepared pan. Once all the melted chocolate is in the pan, take a butter knife and swirl the colors around to make a pretty swirl pattern. *You need to work fast with this step because your fudge will start to firm up very quickly*
- Place the pan of Christmas Fudge into the refrigerator, uncovered, for 1-2 hours to firm up and set.
- Remove the fudge from the tray by lifting it out with the overhanging parchment paper. Slice into pieces and serve.
Video
Notes
Storage:
This Christmas Fudge can be served immediately after chilling or left out at room temperature. You can store, in a covered container, in the refrigerator for up to 2 weeks or on the counter for up to 5 days.
Tips:
- I highly recommend using good quality white chocolate chips and vanilla frosting because these are your only ingredients to flavor your fudge.
- I do not recommend using a homemade vanilla frosting because the additives in the pre-packaged kind help with the structure of this fudge. Homemade frosting may not hold up to the heating and cooling of the frosting the way the store bought brands will.
- I used gel food coloring (Betty Crocker brand) found in the spice aisle for this recipe as it works best. You can also find other brands (Americolor and Wilton to name a few) of food grade gel color online or in the candy and baking sections of most major craft retailers. I did try this recipe with liquid based food colors and you had to use too much of it to color the chocolate and that altered the texture of the fudge too much to be enjoyable.
Nutrition
Calories: 313kcal | Carbohydrates: 40g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 81mg | Potassium: 120mg | Fiber: 1g | Sugar: 39g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg