Description
Delight your taste buds with this colorful Nightmare Before Christmas Fudge recipe. Creamy white chocolate fudge infused with peppermint and vanilla extracts is divided into vibrant colors and swirled together for a spooky and festive treat perfect for Halloween or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 3 1/2 cups white chocolate chips
- 1 (14-oz.) can sweetened condensed milk
- 3 Tbsp. Marshmallow Fluff
- 2 Tbsp. unsalted butter
- 1/4 tsp. vanilla bean paste or extract
- 1/2 tsp. peppermint extract
Coloring
- Black gel food coloring
- Pink gel food coloring
- Yellow gel food coloring
- Teal gel food coloring
Instructions
- Prepare the pan: Line an 8″ x 8″ pan with two pieces of parchment paper arranged in a plus sign shape with 2″ overhang on all sides. Secure the overhang with binder clips if desired for easy removal.
- Melt the base ingredients: In a medium pot over low heat, combine the white chocolate chips and sweetened condensed milk. Stir occasionally until melted and smooth, about 5 minutes.
- Add flavorings: Stir in the Marshmallow Fluff, unsalted butter, vanilla bean paste, and peppermint extract. Continue cooking and stirring until the mixture is heated through and well combined, about 1 more minute.
- Divide and color fudge: Pour the fudge mixture evenly into four medium bowls, roughly 1 cup each. Add about 4 drops of black gel food coloring to one bowl. Add about 2 drops each of pink, yellow, and teal gel food coloring to the other three bowls respectively. Mix quickly to incorporate the colors, adding more drops if needed until desired shades are reached.
- Assemble and swirl: Drop spoonfuls of each colored fudge randomly into the prepared pan. Use a toothpick or paring knife to swirl the colors together gently, creating a marbled effect.
- Set the fudge: Refrigerate the pan for at least 2 hours or overnight until the fudge is firm and set.
- Cut and serve: Use the parchment overhang to lift the fudge out of the pan and transfer it to a cutting board. Cut into 36 squares and serve.
Notes
- Use binder clips to secure parchment paper edges for easier fudge removal.
- Work quickly when mixing colors to prevent the fudge from setting too soon.
- Gel food coloring is preferred for vibrant colors without affecting fudge consistency.
- Store fudge in an airtight container in the refrigerator for up to one week.
- Bring fudge to room temperature before serving for the best texture.
Nutrition
- Serving Size: 1 piece (approx. 1/36th of recipe)
- Calories: 140
- Sugar: 18g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 10mg
