Description
This festive Christmas fudge is a creamy and colorful treat made with white chocolate, sweetened condensed milk, and butter, swirled with vibrant red and green gel food coloring to celebrate the holiday season. It's rich, smooth, and perfect for sharing or gifting during Christmas.
Ingredients
Scale
Fudge Base
- 22 oz white chocolate chips (2 11-oz. bags, Ghirardelli brand recommended)
- 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, Americolor brand recommended)
- ¼-½ teaspoon green gel food coloring (start with ¼ teaspoon and add more as needed)
Instructions
- Prepare Pan: Line an 8×8-inch straight sided baking pan with parchment paper, allowing enough overhang on the sides for easy removal of the fudge later.
- 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 or until all chips are melted and the mixture is smooth. Remove from heat.
- Divide and Color Mixture: Transfer one third of the melted mixture to a small bowl and stir in red gel food coloring until the color is uniform without streaks.
- Color Second Portion: Transfer another third of the mixture to a second small bowl and stir in green gel food coloring until fully incorporated and uniform in color.
- Layer Fudge: Add dollops of the remaining white mixture, red, and green mixtures randomly into the prepared pan until all is used.
- Swirl Colors: Use a wooden skewer or butter knife to gently swirl the colors to create a decorative pattern on top of the fudge.
- Smooth Top: Press down gently on the fudge with a small piece of parchment paper to smooth the surface without disturbing the swirl pattern.
- Chill: Refrigerate the fudge for 3 hours until fully set.
- Cut and Serve: Lift the fudge out using the parchment overhang and cut into 64 pieces, each approximately 1×1 inch, and serve.
Notes
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- Freeze for up to 2 months in an airtight container; thaw completely in the fridge before serving.
- Line the pan with parchment or waxed paper sprayed with cooking spray or butter to prevent sticking and ease removal.
- Work quickly when mixing in gel food coloring as the fudge mixture firms rapidly once heat is removed.
- If needed, gently rewarm colored fudge mixtures in short bursts in the microwave or briefly over warm heat to loosen.
- Do not overheat or overcook to avoid grainy texture; stirring constantly during melting is key.
- Cut fudge with a large chef’s knife warmed under hot water and dried for smooth slicing.
- Due to its richness, serve fudge in small 1-inch squares.
Nutrition
- Serving Size: 1 piece (1x1 inch)
- Calories: 110 kcal
- Sugar: 14 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
