Description
This festive Christmas fudge recipe features a creamy white chocolate base swirled with vibrant red and green gel food coloring for a holiday-inspired treat. Smooth, rich, and perfect for gifting or sharing, this fudge sets in the refrigerator and is cut into bite-sized squares.
Ingredients
Scale
Fudge Base
- 22 oz white chocolate chips (2 11-oz bags, Ghirardelli 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 (Americolor brand recommended)
- ¼-½ teaspoon green gel food coloring (Americolor brand recommended)
Instructions
- Prepare Pan: Line an 8×8 inch straight sided baking pan with parchment paper, ensuring an overhang on the sides for easy fudge removal after setting.
- 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 chips are fully melted and the mixture is smooth. Remove from heat.
- Divide Mixture: Transfer one-third of the melted mixture to a small bowl, add red gel food coloring starting with ¼ teaspoon, stirring until fully incorporated and color is uniform.
- Color Second Portion: Transfer another one-third of the mixture to a second small bowl, add green gel food coloring starting with ¼ teaspoon, stirring until fully combined and uniform in color.
- Assemble Fudge: Spoon dollops of white, red, and green fudge mixtures randomly into the prepared pan until all fudge is used.
- Swirl Colors: Use a wooden skewer or butter knife to gently swirl the three colors together on the fudge’s surface creating a decorative pattern.
- Smooth Top: Press a small piece of parchment paper gently on top of the fudge to smooth the surface without disturbing the swirl pattern.
- Chill: Refrigerate the fudge for 2 to 3 hours until fully set.
- Slice and Serve: Remove fudge from pan using parchment overhang, place on a cutting board, and slice into 64 squares of 1×1 inch size. Serve immediately.
Notes
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- Freeze fudge up to 2 months; thaw in refrigerator before serving.
- Line the pan with parchment or waxed paper sprayed with cooking spray for easy removal.
- Work quickly when adding gel food coloring as the mixture firms up fast once cooled.
- If fudge thickens too much, gently warm small bowls for 15-20 seconds to loosen before swirling.
- Do not overheat chocolate mixture to avoid burning or seizing; stir constantly while melting.
- Use a warm, dry knife to slice fudge cleanly into pieces.
- This fudge is very rich; smaller portion sizes are recommended.
Nutrition
- Serving Size: 1 piece (1x1 inch)
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
