Christmas Fudge

4.55 from 11 votes

Christmas Fudge is fast, festive and easy to make in 15 minutes! With pretty swirls of green and red, it's perfect for holiday parties and gifting.

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: (1x1 inch) 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

Storage:

In The Refrigerator: This Christmas fudge can be stored in an airtight container in the refrigerator for up to 1 week.
In The Freezer: Freeze the fudge for up to 2 months in an airtight container. Be sure to thaw completely in the fridge before serving from frozen.

Tips:

I recommend you line an 8 by 8-inch straight sided square baking pan with waxed paper or parchment paper (aluminum foil works too). Spray the paper with cooking spray or rub with butter so the fudge doesn't stick. Be sure to have a long enough piece to allow enough paper to hang over the sides. This will make lifting the fudge out of the pan easier after refrigeration for slicing into individual portions.
Be sure to work fast when adding and mixing the gel food coloring to the melted white chocolate mixture as it will start to firm up quickly once removed from the heat. If you need to loosen up the fudge mixture, you can quickly warm the small bowls for 15-20 seconds, or just until warm enough to finish assembling the fudge.
If re-warming the chocolate in the microwave, be sure to stir well and not overheat the mixture, or it can burn or seize up. You will need to start over with the recipe.
Be careful not to overcook your fudge, or it will become grainy. Make sure to stir constantly for 4-6 minutes or until all the chips have melted and the mixture is smooth, or the middle of the chocolate will burn before the outside of the chocolate is melted. You will end up with a grainy fudge because the crystals in the chocolate will separate.
This is a very rich fudge, so I recommend serving them in smaller sizes. I like to use a large chef's knife to cut my fudge. You can warm the knife by running it under warm water, then drying it off with a towel before slicing.

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