Description
This festive Christmas fudge is a creamy and colorful treat perfect for holiday celebrations. Made with white chocolate, sweetened condensed milk, and swirled with red and green gel food coloring, it creates a visually appealing and deliciously rich candy that’s easy to prepare and perfect for gifting or party platters.
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
Coloring
- ¼-½ teaspoon red gel food coloring (start with ¼ teaspoon and add more as needed)
- ¼-½ teaspoon green gel food coloring (start with ¼ teaspoon and add more as needed)
Instructions
- Prepare the Pan: Line an 8×8-inch straight sided baking pan with parchment paper, allowing enough overhang on the sides to lift the fudge out easily once set.
- Melt Ingredients: In a medium saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and cold butter cubes. Stir constantly for 6 minutes until the chocolate melts completely and the mixture is smooth. Remove from heat.
- Divide and Color Mixture: Transfer one third of the melted mixture to a small bowl, add red gel food coloring starting with ¼ teaspoon, and stir until uniform in color. In a second small bowl, add another third of the mixture and green gel food coloring, stirring until fully incorporated without streaks.
- Assemble Fudge Layers: Spoon dollops of white, red, and green fudge mixtures randomly into the prepared pan, using up all the fudge.
- Create Swirls: Use a wooden skewer or butter knife to gently swirl the colors into a decorative pattern on the fudge surface.
- Smooth Top: Gently press a small piece of parchment paper on the top of the fudge to smooth it out without disturbing the swirl pattern.
- Chill to Set: Refrigerate the fudge for 3 hours until fully set and firm.
- Slice and Serve: Lift the fudge out using the parchment overhang, place it on 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 or freeze for up to 2 months. Thaw completely in the fridge before serving from frozen.
- Line the pan well with parchment or wax paper sprayed with cooking spray or butter for easy removal.
- Work quickly when mixing colors as the fudge thickens rapidly once removed from heat. Warm small bowls briefly if fudge firms too fast during assembly.
- Use a warm knife (run under hot water and dry) to slice fudge cleanly.
- Stir constantly while melting ingredients to prevent grainy texture from overheating.
- This fudge is rich, so cut into small pieces for serving.
Nutrition
- Serving Size: 1 piece (1x1 inch)
- Calories: 120 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
