Description
This festive Christmas fudge recipe features smooth white chocolate blended with sweetened condensed milk and butter, swirled with vibrant red and green gel food coloring for a holiday-themed treat. Perfect for gifting or serving at holiday parties, this rich and creamy fudge is easy to make and sets beautifully in the fridge.
Ingredients
Scale
Main Ingredients
- 22 oz white chocolate chips (2 11-oz. bags)
- 14 ounce can sweetened condensed milk
- 4 tablespoons unsalted butter, cold and cut into small cubes
Food Coloring
- ¼-½ teaspoon red gel food coloring
- ¼-½ teaspoon green gel food coloring
Instructions
- Prepare the Pan: Line an 8×8 inch straight-sided baking pan with parchment paper, ensuring there is enough overhang to lift the fudge out easily after setting.
- Melt Ingredients: In a medium saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, and cold butter cubes. Stir constantly for 6 minutes until the chips have fully melted and the mixture is smooth. Remove from heat.
- Color the Fudge - Red: Transfer one-third of the melted white chocolate mixture to a small bowl. Add ¼ to ½ teaspoon red gel food coloring, stirring until the color is uniform with no white streaks.
- Color the Fudge - Green: Place another one-third of the melted mixture into a separate bowl. Add ¼ to ½ teaspoon green gel food coloring and stir until fully incorporated and uniform in color.
- Assemble Fudge: Spoon dollops of white, red, and green fudge mixtures randomly into the prepared pan until all mixtures are used.
- Create Swirls: Using a wooden skewer or butter knife, gently swirl the three colors to create a decorative pattern on the fudge's surface.
- Smooth the Top: Place a small piece of parchment paper on top of the fudge and gently press down to create an even surface without disturbing the swirl pattern.
- Chill: Refrigerate the fudge for 3 hours or until fully set.
- Slice and Serve: Once set, lift the fudge from the pan using the parchment overhang. Transfer to a cutting board and slice into 64 one-inch squares. Serve and enjoy.
Notes
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- Freeze leftover fudge for up to 2 months; thaw completely in the refrigerator before serving.
- Line the pan with parchment or waxed paper and lightly grease it to prevent sticking.
- Work quickly when mixing in gel food coloring as the fudge mixture firms up fast.
- If fudge thickens too much while coloring, gently warm the bowls for 15-20 seconds to loosen the mixture.
- Reheat gently without overheating to avoid burning or seizing the chocolate.
- To achieve smooth fudge, stir constantly while melting and avoid overcooking to prevent graininess.
- Cut fudge into small pieces due to its rich, dense texture; warming the knife before slicing helps achieve clean cuts.
Nutrition
- Serving Size: 1 piece (1x1 inch)
- Calories: 100 kcal
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
