Description
This festive Christmas fudge recipe features a creamy white chocolate base swirled with vibrant red and green gel food coloring to create a beautiful holiday treat. Made with white chocolate chips, sweetened condensed milk, and butter, it’s easy to prepare on the stovetop and perfectly chilled to set into smooth, rich squares that are ideal for sharing during the holiday season.
Ingredients
Scale
Fudge Base
- 22 oz (2 11-oz. bags) white chocolate chips (Ghirardelli brand recommended)
- 14 oz can sweetened condensed milk
- 4 tablespoons unsalted butter, cold and cut into small cubes
Coloring
- ¼-½ teaspoon red gel food coloring (Americolor brand suggested; start with ¼ teaspoon and add as needed)
- ¼-½ teaspoon green gel food coloring (start with ¼ teaspoon and add as needed)
Instructions
- Prepare Pan: Line an 8×8 inch straight-sided baking pan with parchment paper, making sure the paper overhangs the sides to allow easy removal of fudge once set.
- Melt Ingredients: In a medium saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, and cold cubes of unsalted butter. Stir constantly for 4-6 minutes until the chocolate is completely melted and the mixture is smooth. Remove from heat.
- Add Red Coloring: Transfer one-third of the melted mixture to a small bowl. Add red gel food coloring starting with ¼ teaspoon, stirring until fully incorporated and the color is even without streaks.
- Add Green Coloring: In a second small bowl, combine another third of the chocolate mixture with green gel food coloring, starting with ¼ teaspoon, stirring until the color is uniform.
- Assemble Fudge Layers: Drop dollops of the white, red, and green fudge mixtures randomly into the prepared baking pan until all mixtures are used.
- Swirl Colors: Using a wooden skewer or butter knife, gently swirl the colors together on the top to create a decorative marbled pattern.
- Smooth Surface: Place a small piece of parchment paper over the fudge and gently press down to smooth the surface, taking care not to disturb the swirl pattern.
- Chill: Refrigerate the fudge for 2-3 hours or until it is fully set and firm.
- Slice and Serve: Lift the fudge from the pan using the parchment overhang, transfer to a cutting board, and slice into 64 pieces approximately 1×1 inch each. Serve chilled.
Notes
- Storage in Refrigerator: Store fudge in an airtight container in the fridge for up to 1 week.
- Storage in Freezer: Freeze fudge in an airtight container for up to 2 months. Thaw completely in the fridge before serving.
- Tip for Coloring: Start with minimal gel food coloring and add more gradually to achieve your desired shade.
- Fudge Thickness: Using an 8×8 pan yields thicker pieces. For thinner fudge, use a larger pan but expect fewer pieces.
Nutrition
- Serving Size: 1 piece (1x1 inch)
- Calories: 110
- Sugar: 15g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 10mg
