Description

This festive Christmas Fudge recipe combines creamy white chocolate and sweetened condensed milk with peppermint extract and colorful swirls of red and green for a delightful holiday treat. Easy to make and perfect for gifting or celebrations, this fudge sets up beautifully in the refrigerator and can be customized with various colors and toppings for any occasion.

Ingredients

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Main Ingredients

3 cups white chocolate chips
14 ounces sweetened condensed milk (1 can)
2 tablespoons butter
½ teaspoon peppermint extract

Coloring and Topping

½ teaspoon green food coloring
½ teaspoon red food coloring
2 tablespoons holiday sprinkles (optional)

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Instructions

Prepare the Pan: Line an 8×8-inch square pan completely with parchment paper, covering the bottom and all sides to ensure easy removal of the fudge.
Combine Ingredients: In a large microwave-safe bowl, add the white chocolate chips, sweetened condensed milk, butter, and peppermint extract.
Heat Mixture: Microwave for 30 seconds, then stir. Repeat heating in 30-second intervals, stirring after each, until the chocolate chips have fully melted and the mixture is smooth. Be careful not to overheat to prevent seizing.
Color the Fudge: Spoon ½ cup of the fudge mixture into a small bowl and add 3-4 drops of red food coloring, stirring quickly to combine. In a separate small bowl, spoon another ½ cup of fudge mixture and add 2-3 drops of green food coloring, mixing well. Add more drops if needed to achieve desired colors.
Assemble in Pan: Spoon dollops of the colored fudge mixtures alternately around the lined pan, then fill the remaining areas with the plain fudge mixture.
Swirl the Colors: Use a spoon or butter knife to gently swirl the colored fudge into the plain fudge to create a festive marbled effect.
Add Toppings: Sprinkle holiday sprinkles evenly over the top, if using.
Chill to Set: Place the fudge in the refrigerator and chill for at least 2 hours until completely set.
Cut and Serve: Lift the fudge out of the pan using the parchment paper. Use a sharp knife to cut into desired sizes, wiping the knife clean between cuts for neat pieces.

Notes

Store the fudge in an airtight container in the refrigerator for up to 5 days.
You can substitute peppermint extract with mint extract or vanilla extract for different flavor variations.
Top with crushed candy canes or peppermint candies for extra festive flair.
Customize the fudge colors for other holidays, such as pink and red for Valentine’s Day or pastel colors for Easter.
This recipe works as a versatile base—swap white chocolate chips for milk or dark chocolate chips and change toppings accordingly.
If you prefer, omit the butter for a slightly less creamy texture.
For melting, a double boiler can be used instead of a microwave; avoid water or steam contact to prevent the mixture from seizing.

Nutrition

Serving Size: 1 piece (approx. 32 g)
Calories: 140 kcal
Sugar: 18 g
Sodium: 45 mg
Fat: 7 g
Saturated Fat: 5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0.3 g
Protein: 1 g
Cholesterol: 10 mg