Description
This festive Christmas fudge recipe features creamy white chocolate swirled with vibrant red and green gel food coloring for a beautiful holiday treat. Creamy, rich, and easy to make, it’s perfect for gifting or sharing at seasonal gatherings.
Ingredients
Scale
Main Ingredients
- 22 oz white chocolate chips (2 11-oz. bags, preferably Ghirardelli)
- 14 ounce can sweetened condensed milk
- 4 tablespoons unsalted butter, cold and cut into small cubes
Coloring
- ¼-½ teaspoon red gel food coloring (start with ¼ teaspoon, Americolor brand recommended)
- ¼-½ teaspoon green gel food coloring (start with ¼ teaspoon, Americolor brand recommended)
Instructions
- Prepare the pan: Line an 8×8 inch straight-sided baking pan with parchment paper, making sure to leave enough overhang on the sides for easy removal of the fudge after it sets.
- Melt the fudge base: In a medium saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, and cold unsalted butter cubes. Stir constantly for 6 minutes or until the mixture is completely melted and smooth. Remove from heat.
- Divide and color the fudge: Transfer one-third of the melted mixture to a small bowl and stir in the red gel food coloring until fully combined and uniform in color. Repeat with a second one-third portion mixing in the green gel food coloring. Leave the remaining one-third uncolored.
- Assemble the fudge layers: Spoon dollops of the white, red, and green fudge mixtures randomly into the prepared baking pan until all mixtures are used up.
- Swirl the colors: Using a wooden skewer or butter knife, gently swirl the dollops together to create a festive, decorative swirl pattern on top of the fudge.
- Smooth the surface: Lightly press a small piece of parchment paper on top of the fudge to smooth the surface without disturbing the swirl pattern.
- Chill the fudge: Refrigerate the fudge for 2 to 3 hours or until fully set and firm.
- Slice and serve: Once set, lift the fudge out of the pan using the parchment overhang. Cut into 64 pieces measuring 1×1 inch each and serve.
Notes
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- Freeze fudge for up to 2 months; thaw fully in the fridge before serving.
- Line the pan with parchment or waxed paper sprayed with cooking spray or butter to prevent sticking and to help with easier removal.
- Work quickly when adding gel food coloring as the fudge can begin to firm up.
- If needed, gently warm the bowls with the fudge mixture to loosen it before assembling.
- Reheat gently in the microwave if fudge firms, stirring well to avoid burning or seizing.
- Do not overcook the fudge base or it will become grainy; constant stirring is essential.
- Serve fudge in smaller portions due to its richness; warm a sharp knife before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 piece (1x1 inch)
- Calories: 110 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
