Description
A festive and rich Christmas fudge made with creamy white chocolate, sweetened condensed milk, and colorful red and green swirls. Perfect for holiday gifting or enjoying as a sweet treat during the season.
Ingredients
Scale
Main Ingredients
- 22 oz (2 11-oz. bags) white chocolate chips
- 14 ounce can sweetened condensed milk
- 4 tablespoons unsalted butter, cold and cut into small cubes
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 overhang on the sides for easy removal later.
- Melt the fudge base: In a medium saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and cold unsalted butter cubes. Stir constantly for 6 minutes until smooth and melted. Remove from heat.
- Divide and color fudge: Transfer one-third of the melted mixture to a small bowl and mix in red gel food coloring starting with ¼ teaspoon until uniform in color. Repeat with another third in a separate bowl adding green gel food coloring similarly. Leave the last third white.
- Assemble fudge layers: Into the prepared pan, spoon dollops of the white, red, and green fudge mixtures randomly.
- Create swirl pattern: Using a wooden skewer or butter knife, gently swirl the colors together on top to form a decorative pattern without mixing completely.
- Smooth top: Press down gently on the surface with a small piece of parchment paper to smooth while preserving the swirl design.
- Chill the fudge: Refrigerate the pan for 2 to 3 hours until the fudge is fully set.
- Slice and serve: Remove fudge from pan using the parchment overhang. Place on a cutting board and slice into sixty-four 1×1 inch pieces. Serve chilled.
Notes
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze fudge in an airtight container for up to 2 months and thaw in refrigerator before serving.
- Use an 8×8-inch straight sided pan lined with greased parchment or wax paper for easy removal.
- Work quickly when adding gel food coloring as fudge mixture firms up fast once off heat.
- If fudge becomes too firm to stir, warm bowls in short bursts (15-20 seconds) to loosen without overheating.
- Avoid overheating or overcooking chocolate to prevent grainy texture; constant stirring is key during melting.
- Cut fudge in smaller pieces due to its richness; warming the knife under hot water before slicing helps achieve clean cuts.
Nutrition
- Serving Size: 1 piece
- Calories: 120 kcal
- Sugar: 18 g
- Sodium: 20 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
