Christmas Fudge
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I make this fudge every December because it’s fast, crowd-pleasing, and perfect for last-minute neighbor gifts. With just chocolate chips, a can of sweetened condensed milk and a quick stir on the stove, you get rich, sliceable fudge that kids love and adults devour. It’s the kind of recipe you can dress up with nuts, marshmallows, or festive sprinkles, or keep plain for a classic chocolate hit. If you like simple holiday sweets, you might also enjoy this 4-ingredient Christmas cake for another quick seasonal treat.
Why you’ll love this dish
This fudge is one of those recipes that looks and tastes indulgent but comes together in under 15 minutes of active work. It’s ideal when you need:
- A budget-friendly treat for holiday plates or classroom parties.
- A make-ahead candy that holds up well in tins and gift boxes.
- Something kid-tested (kids love the marshmallows and sprinkles) and adult-approved (use dark chips and toasted nuts for grown-up flavor).
“Creamy, chocolatey, and impossibly simple—this became my go-to hostess gift last year. No tempering, no fuss, and everyone asked for the recipe.” — a satisfied holiday baker
Preparing Christmas Fudge
Step-by-step overview so you know what to expect before you start:
- Line an 8×8-inch pan so the fudge comes out cleanly.
- Gently melt chocolate chips with sweetened condensed milk over low heat until smooth.
- Flavor and fold in any add-ins off the heat.
- Press into the prepared pan, chill until firm, then slice and decorate.
This short preview keeps things predictable: the stove work is low-heat melting and stirring, and the rest is chilling and slicing.
What you’ll need
Ingredients (scale up to a 9×13 if you need more):
- 3 cups chocolate chips (semisweet, milk, or dark — see notes below)
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional — walnuts, pecans, or almonds)
- 1 cup mini marshmallows (optional)
- Sprinkles for decoration (optional)
Notes and substitutions:
- Chocolate: Semisweet is classic, dark for a richer fudge, or milk for a sweeter result. For white chocolate fudge, use white chips but reduce any added sugar elsewhere.
- Vegan/dairy-free: Use a can of full-fat coconut milk reduced slightly and vegan chocolate chips — results will differ in texture. For more dairy-free candy ideas, check easy alternatives like this Baileys fudge twist.
- Nuts and marshmallows are optional; they give texture and flavor contrast.
Directions
- Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Put the chocolate chips and sweetened condensed milk in a small saucepan over very low heat.
- Stir constantly until the chips melt and the mixture becomes smooth and glossy — about 4–6 minutes. Keep the heat low to avoid scorching.
- Remove the saucepan from the heat and stir in the vanilla extract. If using, fold in the chopped nuts and mini marshmallows.
- Pour the mixture into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Refrigerate for at least 2 hours, or until the fudge is firm.
- Lift the fudge from the pan using the parchment overhang. Cut into squares with a sharp knife. Add sprinkles on top if you like.
Short, clear actions and low heat are the keys. Let the mixture cool slightly off the heat before adding marshmallows so they don’t melt completely.
Best ways to enjoy it
- Plate a few squares on a festive tray with assorted cookies and candies for a holiday dessert spread.
- Pair with a cup of strong coffee, espresso, or a boozy hot chocolate — the fudge’s richness balances bitter drinks well.
- Use small squares in party gift boxes or stack them between layers of parchment in a tin for mailing.
- For a grown-up option, serve with a glass of tawny port or a caramel-forward stout.
Storage and reheating tips
- Room temperature: Keep fudge in an airtight container at cool room temperature for up to 3 days.
- Refrigerator: Store in an airtight container for up to 2 weeks. Bring to room temperature 20–30 minutes before serving for the best texture.
- Freezing: Wrap individual squares in parchment and place in a freezer-safe bag or container. Freeze up to 3 months. Thaw overnight in the refrigerator or on the counter for an hour.
Food safety note: Because this recipe uses shelf-stable sweetened condensed milk and is fully cooked, it’s safe when handled normally; don’t leave it out in warm environments for extended periods (over 2 hours) to avoid softening or moisture issues.
Pro chef tips
- Use a low, even heat — high heat will seize chocolate and make the texture grainy.
- Stir with a silicone spatula and scrape the pan sides frequently so chips melt evenly.
- For perfectly even squares, chill the fudge completely, then warm your knife under hot water, dry it quickly, and make straight cuts.
- Toast nuts first in a 350°F (175°C) oven for 5–7 minutes to deepen flavor and reduce moisture.
- Want more fudge ideas? Try reworking flavors from other simple fudges like this banana fudge for inspiration.
Creative twists
- Peppermint crunch: Fold in crushed candy canes and sprinkle crushed pieces on top.
- Rocky road: Use half milk and half semisweet chips, add marshmallows and chopped toasted almonds.
- Layered fudge: Melt white chocolate for a bottom layer, chill briefly, then add a dark chocolate layer on top.
- Boozy fudge: Stir in 1–2 tablespoons of bourbon or rum after removing from heat for a boozy depth (don’t add too much or it will affect set).
- Nut-free: Replace nuts with toasted seeds (pumpkin or sunflower) or extra marshmallows for a child-friendly version.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 10–15 minutes. Chill time is at least 2 hours, so plan for around 2–2.5 hours total.
Q: Can I use a double boiler instead of a saucepan?
A: Yes. A double boiler gives even gentler heat and reduces the risk of scorching. Either method works as long as you keep heat low.
Q: My fudge is grainy — what went wrong?
A: Graininess can occur from overheating the chocolate or letting moisture get in. Use low heat and stir constantly. If you accidentally overheat, you might rescue it by stirring in a small pat of butter to smooth (not guaranteed).
Q: Can I omit the sweetened condensed milk?
A: Not if you want this specific simple set texture. Sweetened condensed milk acts as both sweetener and binder. For alternative recipes, you’ll need a different method (cooking sugar to softball stage).
Q: Will marshmallows melt into the fudge?
A: If you add marshmallows while the mixture is very hot, they can partially melt. Add them after removing the pan from heat and when the chocolate is still warm but not piping hot to keep some chew.
Conclusion
If you want more quick holiday fudge ideas or layered variations, check out this simple Christmas Fudge (Easy 10 Minute Recipe) – Princess Pinky Girl. For a pretty stacked treat, see the Layered Christmas Fudge Recipe (A Holiday Favorite!) – Lifestyle of … which shows color and flavor layers. If you’re after a widely shared classic method with tips and photos, read the Best Christmas Fudge Recipe – How To Make Christmas Fudge for another reliable reference.
Christmas Fudge
Ingredients
Method
- Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Put the chocolate chips and sweetened condensed milk in a small saucepan over very low heat.
- Stir constantly for about 4-6 minutes until the chips melt and the mixture becomes smooth and glossy.
- Remove from heat and stir in the vanilla extract. If using, fold in the chopped nuts and mini marshmallows.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Tap the pan gently on the counter to release air bubbles.
- Refrigerate for at least 2 hours, or until firm.
- Lift from the pan using the parchment overhang and cut into squares with a sharp knife. Add sprinkles on top if desired.
