Description
This festive Christmas fudge recipe features creamy white chocolate, sweetened condensed milk, and colorful red and green swirls. Perfect for holiday gifting or serving at your seasonal gatherings, this fudge is smooth, rich, and delightfully decorative with vibrant gel food coloring swirled through the creamy base.
Ingredients
Scale
Main Ingredients
- 22 oz white chocolate chips (2 11-oz. bags, Ghirardelli recommended)
- 14 ounce can sweetened condensed milk
- 4 tablespoons unsalted butter, cold and cut into small cubes
Coloring
- ¼-½ teaspoon red gel food coloring (Americolor brand recommended)
- ¼-½ teaspoon green gel food coloring (Americolor brand recommended)
Instructions
- Prepare Pan: Line an 8×8-inch straight sided baking pan with parchment paper, ensuring there is enough overhang on the sides to lift out the fudge easily once set.
- Melt Chocolate Mixture: In a medium saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and cold butter cubes. Stir constantly for 6 minutes or until chips are fully melted and mixture is smooth. Remove from heat.
- Divide Mixture for Coloring: Transfer one third of the melted mixture into a small bowl and add red gel food coloring starting with ¼ teaspoon, mixing thoroughly until color is even without streaks.
- Prepare Green Mixture: Transfer another third of the melted mixture into a separate small bowl. Add green gel food coloring starting with ¼ teaspoon, stirring until fully incorporated and uniform.
- Leave Remaining Mixture White: Keep the remaining third of the mixture white in the original saucepan or a clean bowl for swirling.
- Assemble Fudge: Drop dollops of white, red, and green mixtures randomly into the prepared pan until all mixtures are used.
- Create Swirl Pattern: Use a wooden skewer or butter knife to gently swirl the colors together, forming a decorative pattern on the top of the fudge.
- Smooth Surface: Place a small piece of parchment paper over the fudge and gently press down to create a smooth, even top without disturbing the swirl.
- Chill and Set: Refrigerate the fudge for 3 hours until fully set and firm to the touch.
- Cut and Serve: Lift the fudge from the pan using the parchment paper overhang. Place on a cutting board and slice into 64 one-inch squares. Serve and enjoy.
Notes
- Line the pan with parchment or waxed paper and lightly spray or butter it for easy release of the fudge.
- Work quickly when mixing gel food colorings into the melted chocolate, as the fudge may start to firm up.
- If the mixture becomes too firm, gently warm the bowls for 15-20 seconds or stir in a microwave in short bursts, being careful not to overheat or burn the mixture.
- Stir continuously when melting to avoid grainy texture caused by burning or separating chocolate crystals.
- Use a warm knife (run under warm water and dry) to cut clean fudge squares without sticking.
- Store fudge in an airtight container in the refrigerator up to 1 week or freeze for up to 2 months, thawing fully before serving.
- Due to the richness, serve in small one-inch squares to enjoy without overwhelming.
Nutrition
- Serving Size: 1 piece (1 inch square)
- Calories: 110 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
